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Intensive livestock is not only an emissions and land use issue. It is also a production system that concentrates animal suffering, microbial risk, hazardous labor, and unequal exposure among workers and communities, while tying animal protein to practices many ethically motivated consumers reject. Cultivated meat proposes an industrial architecture based on cell culture, closed process control, and batch-level traceability. Its main advantages are stronger hygienic control, reduced dependence on slaughter, and broader inclusion for consumers unwilling to eat conventional meat. Major constraints remain, including energy demand, culture media, scale-up, ownership concentration, price, and consumer trust. Its relevance to meat science depends on translating tighter control into gains in wholesomeness, consistency, and justice.<\/jats:p>","DOI":"10.1177\/02601060261497457","type":"journal-article","created":{"date-parts":[[2026,10,10]],"date-time":"2026-10-10T11:57:22Z","timestamp":1791633442000},"update-policy":"https:\/\/doi.org\/10.1177\/sage-journals-update-policy","source":"Crossref","is-referenced-by-count":0,"title":["Cultivated meat at industrial scale: Hygiene, externalized burdens, and the social conditions of meat wholesomeness"],"prefix":"10.1177","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-7627-9859","authenticated-orcid":false,"given":"Andrea","family":"Tomassi","sequence":"first","affiliation":[{"name":"International Telematic University UniNettuno"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Andrea","family":"Falegnami","sequence":"additional","affiliation":[{"name":"International Telematic University UniNettuno"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Chiara","family":"Tomassi","sequence":"additional","affiliation":[{"name":"Tomassi Associates Architecture, Rome, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Maria Carla","family":"Ciacchella","sequence":"additional","affiliation":[{"name":"Sapienza University of Rome"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"179","published-online":{"date-parts":[[2026,10,10]]},"reference":[{"key":"e_1_3_3_2_1","doi-asserted-by":"publisher","DOI":"10.1038\/s41587-025-02798-3"},{"key":"e_1_3_3_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.meatsci.2022.109006"},{"key":"e_1_3_3_4_1","doi-asserted-by":"publisher","DOI":"10.3389\/fsufs.2019.00011"},{"key":"e_1_3_3_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfutfo.2023.06.002"},{"key":"e_1_3_3_6_1","doi-asserted-by":"publisher","DOI":"10.1080\/03670244.2024.2361818"},{"key":"e_1_3_3_7_1","doi-asserted-by":"publisher","DOI":"10.3390\/pr14050765"},{"key":"e_1_3_3_8_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.cofs.2023.101050"},{"key":"e_1_3_3_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodqual.2023.104911"},{"key":"e_1_3_3_10_1","volume-title":"Food Safety Aspects of Cell-Based Food","author":"Food and Agriculture Organization of the United Nations (FAO) & World Health Organization (WHO)","year":"2023","unstructured":"Food and Agriculture Organization of the United Nations (FAO) & World Health Organization (WHO) (2023) Food Safety Aspects of Cell-Based Food. 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