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Current Issues and Technical Advances in Cultured Meat Production: A Review.
作者信息
Hong Tae Kyung, Shin Dong-Min, Choi Joonhyuk, Do Jeong Tae, Han Sung Gu
机构信息
Department of Stem Cell and Regenerative Biotechnology, KU Institute of Science and Technology, Konkuk University, Seoul 05029, Korea.
Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
出版信息
Food Sci Anim Resour. 2021 May;41(3):355-372. doi: 10.5851/kosfa.2021.e14. Epub 2021 May 1.
Abstract
As the global population grows, we need a stable protein supply to meet the demands. Although plant-derived protein sources are widely available, animal meat maintains its popularity as a high-quality and savory protein source. Recently, cultured meat, also known as meat, has been suggested as a meat analog produced through cell culture technology. Cultured meat has several advantages over conventional meat, such as environmental protection, disease prevention, and animal welfare. However, cultured meat manufacturing is an emerging technology; thus, its further and dynamic development would be pivotal. Commercialization of cultured meat to the public will take a long time but cultured meat undoubtedly will come to our table someday. Here, we discuss the social and economic aspects of cultured meat production as well as the recent technical advances in cultured meat technology.
摘要
随着全球人口增长，我们需要稳定的蛋白质供应来满足需求。尽管植物源蛋白质来源广泛可得，但动物肉作为优质且美味的蛋白质来源依然广受欢迎。最近，细胞培养肉，也称为 cultured meat，被提议作为通过细胞培养技术生产的肉类替代品。细胞培养肉相较于传统肉类具有若干优势，例如环境保护、疾病预防和动物福利。然而，细胞培养肉制造是一项新兴技术；因此，其进一步的动态发展至关重要。细胞培养肉向公众商业化推广将需要很长时间，但细胞培养肉无疑终有一天会端上我们的餐桌。在此，我们讨论细胞培养肉生产的社会和经济方面以及细胞培养肉技术的最新进展。
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