School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, Parkville, Victoria 3052, Australia.
Animal. 2019 Dec;13(12):3041-3058. doi: 10.1017/S1751731119001897. Epub 2019 Aug 28.
Cell-based meat, also called 'clean', lab, synthetic or in vitro meat, has attracted much media interest recently. Consumer demand for cellular meat production derives principally from concerns over environment and animal welfare, while secondary considerations include consumer and public health aspects of animal production, and food security. The present limitations to cellular meat production include the identification of immortal cell lines, availability of cost-effective, bovine-serum-free growth medium for cell proliferation and maturation, scaffold materials for cell growth, scaling up to an industrial level, regulatory and labelling issues and at what stage mixing of myo-, adipo- and even fibrocytes can potentially occur. Consumer perceptions that cell-based meat production will result in improvements to animal welfare and the environment have been challenged, with the outcome needing to wait until the processes used in cell-based meat are close to a commercial reality. Challenges for cell-based meat products include the simulation of nutritional attributes, texture, flavour and mouthfeel of animal-derived meat products. There is some question over whether consumers will accept the technology, but likely there will be acceptance of cell-based meat products, in particular market segments. Currently, the cost of growth media, industry scale-up of specific components of the cell culture process, intellectual property sharing issues and regulatory hurdles mean that it will likely require an extended period for cellular meat to be consistently available in high-end restaurants and even longer to be available for the mass market. The progress in plant-based meat analogues is already well achieved, with products such as the ImpossibleTM Burger and other products already available. These developments may make the development of cellular meat products obsolete. But the challenges remain of mimicking not only the nutritional attributes, flavour, shape and structure of real meat, but also the changes in regulation and labelling.
细胞培养肉，也被称为“清洁”、实验室、合成或体外肉，最近引起了媒体的广泛关注。消费者对细胞培养肉生产的需求主要源于对环境和动物福利的关注，而次要考虑因素包括动物生产的消费者和公共健康方面以及粮食安全。目前细胞培养肉生产的局限性包括鉴定永生化细胞系、获得成本效益高、不含牛血清的细胞增殖和成熟生长培养基、细胞生长的支架材料、扩大到工业规模、监管和标签问题以及在什么阶段肌细胞、脂肪细胞甚至成纤维细胞可能发生混合。消费者认为细胞培养肉生产将改善动物福利和环境的看法受到了挑战，需要等到细胞培养肉的生产过程接近商业化现实才能得出结果。细胞培养肉产品面临的挑战包括模拟动物源性肉产品的营养特性、质地、风味和口感。消费者是否会接受这项技术存在一些疑问，但很可能会接受细胞培养肉产品，特别是在某些细分市场。目前，生长培养基的成本、细胞培养过程特定成分的工业规模扩大、知识产权共享问题和监管障碍意味着，细胞培养肉可能需要很长一段时间才能在高端餐厅持续供应，甚至更长时间才能在大众市场供应。植物性肉类替代品的发展已经取得了很大进展，如 ImpossibleTM Burger 和其他产品已经上市。这些发展可能会使细胞培养肉产品的开发变得过时。但仍面临着不仅要模仿真实肉类的营养特性、风味、形状和结构，还要模仿监管和标签变化的挑战。
