Department of Biomedical Engineering, Tufts University, 4 Colby St., Medford, 02155, Massachusetts, USA.
Nat Commun. 2020 Dec 8;11(1):6276. doi: 10.1038/s41467-020-20061-y.
Advances in farming technology and intensification of animal agriculture increase the cost-efficiency and production volume of meat. Thus, in developed nations, meat is relatively inexpensive and accessible. While beneficial for consumer satisfaction, intensive meat production inflicts negative externalities on public health, the environment and animal welfare. In response, groups within academia and industry are working to improve the sensory characteristics of plant-based meat and pursuing nascent approaches through cellular agriculture methodology (i.e., cell-based meat). Here we detail the benefits and challenges of plant-based and cell-based meat alternatives with regard to production efficiency, product characteristics and impact categories.
农业技术的进步和畜牧业的集约化提高了肉类的成本效益和产量。因此，在发达国家，肉类相对便宜且容易获得。尽管集约化的肉类生产对消费者的满意度有益，但它也对公共健康、环境和动物福利造成了负面的外部性。有鉴于此，学术界和工业界的一些团体正在努力改善植物性肉类的感官特性，并通过细胞农业方法（即细胞肉）来探索新的方法。在这里，我们详细介绍了植物性和细胞性肉类替代品在生产效率、产品特性和影响类别方面的优势和挑战。
