Yun Seung Hyeon, Lee Da Young, Lee Juhyun, Mariano Ermie, Choi Yeongwoo, Park Jinmo, Han Dahee, Kim Jin Soo, Hur Sun Jin
Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Korea.
Food Sci Anim Resour. 2024 Mar;44(2):326-355. doi: 10.5851/kosfa.2024.e13. Epub 2024 Mar 1.
Expectations for the industrialization of cultured meat are growing due to the increasing support from various sectors, such as the food industry, animal welfare organizations, and consumers, particularly vegetarians, but the progress of industrialization is slower than initially reported. This review analyzes the main issues concerning the industrialization of cultured meat, examines research and media reports on the development of cultured meat to date, and presents the current technology, industrialization level, and prospects for cultured meat. Currently, over 30 countries have companies industrializing cultured meat, and around 200 companies that are developing or industrializing cultured meat have been surveyed globally. By country, the United States has over 50 companies, accounting for more than 20% of the total. Acquiring animal cells, developing cell lines, improving cell proliferation, improving the efficiency of cell differentiation and muscle production, or developing cell culture media, including serum-free media, are the major research themes related to the development of cultured meat. In contrast, the development of devices, such as bioreactors, which are crucial in enabling large-scale production, is relatively understudied, and few of the many companies invested in the development of cultured meat have presented products for sale other than prototypes. In addition, because most information on key technologies is not publicly available, it is not possible to determine the level of technology in the companies, and it is surmised that the technology of cultured meat-related startups is not high. Therefore, further research and development are needed to promote the full-scale industrialization of cultured meat.
由于食品行业、动物福利组织和消费者（尤其是素食者）等各部门的支持不断增加，人们对人造肉产业化的期望也在上升，但产业化进程比最初报道的要慢。本综述分析了人造肉产业化的主要问题，研究了迄今为止有关人造肉发展的研究和媒体报道，并介绍了人造肉的现有技术、产业化水平和前景。目前，30多个国家有公司在进行人造肉产业化，全球范围内已对约200家正在开发或进行人造肉产业化的公司进行了调查。按国家来看，美国有50多家公司，占总数的20%以上。获取动物细胞、开发细胞系、提高细胞增殖能力、提高细胞分化和肌肉生产效率，或开发细胞培养基（包括无血清培养基），是与人造肉发展相关的主要研究主题。相比之下，对大规模生产至关重要的设备（如生物反应器）的开发研究相对较少，在众多投资于人造肉开发的公司中，除了原型产品外，很少有公司推出可供销售的产品。此外，由于大多数关键技术信息不公开，无法确定公司的技术水平，据推测，与人造肉相关的初创公司技术水平不高。因此，需要进一步研发以推动人造肉的全面产业化。
