University of Oxford , Wildlife Conservation Research Unit, The Recanati-Kaplan Centre, Tubney House, Abingdon Road, Tubney, Oxon OX13 5QL, UK.
Environ Sci Technol. 2011 Jul 15;45(14):6117-23. doi: 10.1021/es200130u. Epub 2011 Jun 17.
Cultured meat (i.e., meat produced in vitro using tissue engineering techniques) is being developed as a potentially healthier and more efficient alternative to conventional meat. Life cycle assessment (LCA) research method was used for assessing environmental impacts of large-scale cultured meat production. Cyanobacteria hydrolysate was assumed to be used as the nutrient and energy source for muscle cell growth. The results showed that production of 1000 kg cultured meat requires 26-33 GJ energy, 367-521 m(3) water, 190-230 m(2) land, and emits 1900-2240 kg CO(2)-eq GHG emissions. In comparison to conventionally produced European meat, cultured meat involves approximately 7-45% lower energy use (only poultry has lower energy use), 78-96% lower GHG emissions, 99% lower land use, and 82-96% lower water use depending on the product compared. Despite high uncertainty, it is concluded that the overall environmental impacts of cultured meat production are substantially lower than those of conventionally produced meat.
培养肉（即在体外使用组织工程技术生产的肉）被开发为一种潜在的更健康、更高效的传统肉类替代品。生命周期评估（LCA）研究方法被用于评估大规模培养肉生产的环境影响。假设使用蓝藻水解物作为肌肉细胞生长的营养和能源来源。结果表明，生产 1000 公斤培养肉需要 26-33 GJ 能量、367-521 立方米水、190-230 平方米土地，并排放 1900-2240 公斤 CO2-eq 温室气体。与传统生产的欧洲肉类相比，培养肉的能源使用量约低 7-45%（只有家禽的能源使用量更低），温室气体排放量低 78-96%，土地使用量低 99%，用水量低 82-96%，具体取决于所比较的产品。尽管存在高度不确定性，但可以得出结论，培养肉生产的整体环境影响明显低于传统生产的肉类。
