Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Brusselsesteenweg 370, 9090 Melle, Belgium.
Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Brusselsesteenweg 370, 9090 Melle, Belgium.
Meat Sci. 2023 Jan;195:109006. doi: 10.1016/j.meatsci.2022.109006. Epub 2022 Oct 15.
Cultured meat is introduced as a valuable traditional meat equivalent. However, before marketable end products are available, several hurdles need to be overcome. Among others, these issues comprise obtaining an optimal nutritional profile and approaching the texture, the colour and the unique flavour and taste of conventional meat. Furthermore, the impact of processing on these matters is also still subject of future research. Moreover, more profound knowledge on food-safety aspects, like microbial contamination, prions, possible genetically engineered starting material, etc., and ways to reduce such risks will determine the future success of cultured meat products. Undoubtedly, correct terminology and adequate definitions also require further attention, as these form the starting point of legislative/regulatory aspects. This review provides a state-of-the-art overview on nutritional, technofunctional and sensorial properties, and food-safety and legislative/regulatory aspects on cultured meat production. Additionally, the various challenges and future steps of these aspects of cultured meat are highlighted.
培养肉被引入作为有价值的传统肉类替代品。然而，在可销售的终端产品上市之前，还需要克服几个障碍。其中包括获得最佳的营养状况，并接近传统肉类的质地、颜色以及独特的风味和口感。此外，加工对这些问题的影响也是未来研究的课题。此外，关于食品安全方面的更深入的知识，如微生物污染、朊病毒、可能的基因工程起始材料等，以及降低这些风险的方法，将决定培养肉产品的未来成功。毫无疑问，正确的术语和适当的定义也需要进一步关注，因为这些是立法/监管方面的起点。本综述提供了关于培养肉生产的营养、技术功能和感官特性以及食品安全和立法/监管方面的最新概述。此外，还强调了培养肉这些方面的各种挑战和未来步骤。
