Sharma Shruti, Thind Sukhcharanjit Singh, Kaur Amarjeet
Punjab Agricultural University, Ludhiana, Punjab 141004 India.
J Food Sci Technol. 2015 Dec;52(12):7599-607. doi: 10.1007/s13197-015-1972-3. Epub 2015 Jul 31.
Due to the nutritional importance and the sustained popularity of meat as a foodstuff, the livestock production sector has been expanding incessantly. This exponential growth of livestock meat sector poses a gigantic challenge to the sustainability of food production system. A new technological breakthrough is being contemplated to develop a substitute for livestock meat. The idea is to grow meat in a culture in the lab and manipulate its composition selectively. This paper aims to discuss the concept of In Vitro Meat production system, articulate the underlying technology and analyse the context of its implications, as proposed by several scientists and stakeholders. The challenges facing this emerging technology have also been discussed.
由于肉类作为一种食品具有重要的营养价值且一直广受欢迎，畜牧生产部门一直在持续扩张。畜牧肉类部门的这种指数级增长对粮食生产系统的可持续性构成了巨大挑战。人们正在考虑一项新的技术突破，以开发一种家畜肉的替代品。这个想法是在实验室的培养环境中培育肉类，并选择性地控制其成分。本文旨在讨论体外肉类生产系统的概念，阐明其基础技术，并分析几位科学家和利益相关者提出的该技术的影响背景。还讨论了这项新兴技术面临的挑战。
