## 6 Conclusions  
It must be concluded that various factors--rising public health concerns about the consumption of conventional meat, the escalation of animal epidemics worldwide, and the slaughter of animals being considered cruelty--have served as a strong argument in favor of the development of cultured meat.  
\begin{table}
\begin{tabular}{c c c c} \hline \hline
**Meat Substitution** & **Prospects** & **Challenges** & **References** \\ \hline \multirow{6}{*}{Cultured meat/in vitro meat} & Rearing of animal and animal slaughter are not required. There is a lower demand for water and land. There is no risk of zoonotic disease or fecal matter, precluding antibiotics. & Lower quantities of meat, blood, fat, and nerves. Less tender meat is perceived to have low naturalness. Intensive with regard to energy. Less competitiveness with regard to price. & [6; 12; 23; 89; 90; 91] \\  & Possible reuse in non-food products, e.g., textiles or glue. & Safety concerns including pathogens and lowered biological stability. & \\ \multirow{2}{*}{Meat processing wastes and byproducts} & Possible reuse in food for pets and in pharmaceuticals. & & Safety concerns including pathogens and lowered biological stability. & \\  & Mean products which are reformulated, e.g., sausages, patties. & Unappealing sensory attributes. & \\  & Production of biofuel. & High energy use for valuable components’ extraction. & \\  & Less waste disposal. & Animal suffering not mitigated. & \\ \hline \hline \end{tabular}
\end{table}
Table 3: Merits and demerits of cultured meat, meat wastes, and byproducts.  
Consumer perception of CUME is influenced by media coverage, economic factors, and affordability. One important component is the positive feedback from regulatory authorities. It was also determined that acceptance of cultured meat is influenced by gender, age, political views, ethical and moral principles, localization, and the level of education of the consumer.  
The main issues hindering positive perception are the perceived low naturalness of CUME, unresolved security issues, trust factors, and neophobia. However, most of these problems could be solved through various marketing strategies and educational forums, which would give a clear explanation regarding CUME.  
In addition, other marketing benefits of CUME include the environmental and health implications, as compared to traditional meat production. These could boost the economy, improve animal welfare, and develop the livestock sector.  
Starter cells and 3D printing are among the methods used for tissue culture and to produce cultured meat. Moreover, many hybrid technologies have been used for cultured meat production to increase consumer awareness and market presence.  
S.A.S., conceptualization, methodology, writing--original draft, writing--review and editing, visualization, supervision, software, validation, formal analysis, investigation, resources, data curation; S.K., writing--original draft; M.M., writing--original draft; Z.A., writing--original draft; N.P.O., data curation, writing--review and editing; A.A.N., writing--review and editing; S.A.I., writing--review and editing; funding acquisition; S.M.J., writing--review and editing, supervision. All authors have read and agreed to the published version of the manuscript.  
This work was funded in part by the USDA/NIFA through the Agricultural Research Program at North Carolina Agricultural and Technical State University (Evans-Allen Program, project number NC.X-291-5-15-170-1) and by an 1890 Capacity Building Program Grant (No. 2020-38821-31113/project accession No. 021765). SI would like to acknowledge the support of the Agricultural Research Station at North Carolina Agricultural and Technical State University (Greensboro, NC, United States). This research was funded, in part, by grants (Project Nos. NC_X337-5-21-170-1 and NC.X341-5-21-170-1) from the National Institute of Food and Agriculture (NIFA).  
Not applicable.  
The authors declare no conflict of interest.