Chriki Sghaier, Hocquette Jean-François
ISARA, Agroecology and Environment Unit, Lyon, France.
INRAE, University of Clermont Auvergne, Vetagro Sup, UMR Herbivores, Saint-Genès-Champanelle, France.
Front Nutr. 2020 Feb 7;7:7. doi: 10.3389/fnut.2020.00007. eCollection 2020.
To satisfy the increasing demand for food by the growing human population, cultured meat (also called , artificial or lab-grown meat) is presented by its advocates as a good alternative for consumers who want to be more responsible but do not wish to change their diet. This review aims to update the current knowledge on this subject by focusing on recent publications and issues not well described previously. The main conclusion is that no major advances were observed despite many new publications. Indeed, in terms of technical issues, research is still required to optimize cell culture methodology. It is also almost impossible to reproduce the diversity of meats derived from various species, breeds and cuts. Although these are not yet known, we speculated on the potential health benefits and drawbacks of cultured meat. Unlike conventional meat, cultured muscle cells may be safer, without any adjacent digestive organs. On the other hand, with this high level of cell multiplication, some dysregulation is likely as happens in cancer cells. Likewise, the control of its nutritional composition is still unclear, especially for micronutrients and iron. Regarding environmental issues, the potential advantages of cultured meat for greenhouse gas emissions are a matter of controversy, although less land will be used compared to livestock, ruminants in particular. However, more criteria need to be taken into account for a comparison with current meat production. Cultured meat will have to compete with other meat substitutes, especially plant-based alternatives. Consumer acceptance will be strongly influenced by many factors and consumers seem to dislike unnatural food. Ethically, cultured meat aims to use considerably fewer animals than conventional livestock farming. However, some animals will still have to be reared to harvest cells for the production of meat. Finally, we discussed in this review the nebulous status of cultured meat from a religious point of view. Indeed, religious authorities are still debating the question of whether meat is or (e.g., compliant with Jewish or Islamic dietary laws).
为满足不断增长的人口对食物日益增长的需求，人造肉（也称为人工肉或实验室培育肉）的倡导者将其视为那些希望承担更多责任但又不想改变饮食习惯的消费者的一个不错选择。本综述旨在通过关注近期出版物以及之前未充分描述的问题，来更新关于这一主题的现有知识。主要结论是，尽管有许多新的出版物，但并未观察到重大进展。事实上，在技术问题方面，仍需要开展研究来优化细胞培养方法。几乎也不可能重现源自不同物种、品种和切块的肉类的多样性。虽然这些尚不明确，但我们推测了人造肉潜在的健康益处和弊端。与传统肉类不同，培养的肌肉细胞可能更安全，因为没有任何相邻的消化器官。另一方面，随着细胞大量增殖，可能会像癌细胞那样出现一些失调情况。同样，其营养成分的控制仍不明确，尤其是微量营养素和铁。关于环境问题，人造肉对温室气体排放的潜在优势存在争议，尽管与畜牧业（尤其是反刍动物）相比，其使用的土地会更少。然而，与当前肉类生产进行比较时，还需要考虑更多标准。人造肉将不得不与其他肉类替代品竞争，尤其是植物性替代品。消费者的接受程度将受到多种因素的强烈影响，而且消费者似乎不喜欢非天然食品。从伦理角度看，人造肉旨在比传统畜牧业使用数量少得多的动物。然而，仍需要饲养一些动物来获取细胞以生产肉类。最后，我们在本综述中从宗教角度讨论了人造肉模糊不清的地位。事实上，宗教权威机构仍在辩论人造肉是否符合犹太教或伊斯兰教饮食法等问题。
