Table 1. Comparison of traditional and cultured meat.
| Attributes | Traditional meat | Cultured meat | References |
|---|---|---|---|
| Production system | |||
| Production method | Animal farming | Cell cultivation | (Bhat et al., 2019) |
| Land requirement | High | Low | (Alexander et al., 2017) |
| Location of production | Mostly rural | Rural and urban | (Bhat et al., 2019) |
| Production cost | High | (So far) Very high | (Van der Weele and Tramper, 2014) |
| Production time | Long | Short | (Bhat and Fayaz, 2011) |
| Production yield | Low | High | (Alexander et al., 2017) |
| Greenhouse gas emission | Very high | Low | (Bhat and Fayaz, 2011) |
| Energy requirement | High | High | (Tuomisto and Teixeira de Mattos, 2011) |
| Water and soil pollution | High | Low | (Welin and Van der Weele, 2012) |
| Sustainability | Low | High | (Siegrist and Hartmann, 2020) |
| Characteristics | |||
| Manipulating composition | Impossible | Possible | (Bhat and Fayaz, 2011) |
| Human health | Low | High | (Joshi et al., 2020) |
| Food safety | Low | High | (Joshi et al., 2020) |
| Animal welfare | Low | High | (Mouat and Prince, 2018) |
| Ethical advantage | Low | High | (Mancini and Antonioli, 2020) |
| Consumer acceptance | High | Low | (Siegrist et al., 2018) |