Level D· Scientific groundwork from lab and animal studiesLaboratory StudyEurope PMCOpen access

Cultured Meat and Its Acceptability in Muslim Societies: A Narrative Perspective on Halal Perspectives and Regulatory Challenges

Alqurashi RM., Sikora D., Rzymski P., Poniedziałek B.

Laboratory Study, published in Foods (2026) — summary generated from the PubMed abstract.

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Level D· Scientific groundwork from lab and animal studiesEvidence level of this study

Evidence from laboratory and animal studies provides groundwork for understanding mechanisms and potential before human studies continue.

  • Level A · Stronger Clinical Evidence
  • Level B · Emerging clinical evidence with positive signals
  • Level C · Early human research exploring benefits
  • Level D · Scientific groundwork from lab and animal studies
  • Emerging · Emerging topic under active research
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This page is generated from the PubMed record. The Thai description is an automated summary of bibliographic fields and the abstract, not a full translation, and is not medical advice.

Study type
Laboratory Study
Journal
Foods (2026)
Reported sample size
—
Source database
Europe PMC
PMID
42073176
PMCID
PMC13115498
DOI
10.3390/foods15081288

Abstract (original English)

Cultured meat holds the potential to reduce environmental impacts and offer ethical advantages while replicating the nutritional, taste, and texture attributes of conventional meat. To date, most research on consumer acceptance of meat has focused on European and North American markets. In contrast, Muslim-majority countries remain underexplored, particularly regarding the compatibility of cultured meat with Islamic dietary laws. These societies are experiencing rising meat consumption, and countries such as Saudi Arabia and Malaysia rely heavily on meat imports. This narrative perspective article aims to systematically examine how specific stages of cultured meat production align with, or challenge, Islamic dietary (halal) principles. To this end, we adopt a stage-based analytical approach, mapping key technological steps in cultured meat production onto core requirements of Islamic jurisprudence. To this end, we critically and comprehensively examine the intersection between cultured meat production methods and the Islamic concept of halal, which extends beyond ingredient permissibility to encompass ethical, spiritual, and hygienic dimensions of food production. Key challenges to halal certification include the origin and status of starter cells, whether donor animals were slaughtered according to Islamic law, the permissibility of biopsied tissue, and the use of fetal bovine

What this study does not prove

  • • This study does not prove SVF is an approved treatment or a replacement for standard care.
  • • This is preclinical work; animal or laboratory results cannot be applied to humans.

Evidence level

Evidence from laboratory and animal studies provides groundwork for understanding mechanisms and potential before human studies continue.

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