Yang Da Hyeon, Kook Ki-Sung, Heo Youngmin, Kim Woo-Ju
Department of Food Science and Biotechnology, Seoul National University of Science and Technology, Seoul, 01811 Republic of Korea.
Research Institute of Food and Biotechnology, Seoul National University of Science and Technology, Seoul, 01811 Republic of Korea.
Food Sci Biotechnol. 2025 Jan 7;34(2):423-445. doi: 10.1007/s10068-024-01798-4. eCollection 2025 Jan.
With arising concerns regarding traditional livestock-based proteins, cultivated meat is emerging as a potential alternative. Cultivated meat, often called cultured meat, is defined as a meat produced in the lab by growing animal-derived cells. Considering the cultivated meat is based on animal-origin, it may present several advantages over other types of meat analogue in terms of flavor and nutritional properties. To be commercially available, there are several technical limitations to overcome. This indicates the necessity to integrate information to comprehensively review the current progress. In this review, history and background about the development of cultivated meat is described. Also, the recent progress in cell culture media and scaffold, which are essential components to grow animal cells, is presented. Next, the aspects regarding antibiotics to minimize the risk of bacterial contamination is discussed. Finally, the consumer perception and governmental regulations concerning the consumption and production of cultivated meat are addressed.
随着人们对传统畜类蛋白的担忧日益增加，实验室培育肉正成为一种潜在的替代品。实验室培育肉，通常也被称为 cultured meat，被定义为通过培养动物源细胞在实验室中生产的肉类。鉴于实验室培育肉基于动物源，在风味和营养特性方面，它可能比其他类型的肉类替代品具有一些优势。要实现商业化，有几个技术限制需要克服。这表明有必要整合信息以全面回顾当前的进展。在这篇综述中，描述了实验室培育肉发展的历史和背景。此外，还介绍了细胞培养基和支架（动物细胞生长的关键组成部分）的最新进展。接下来，讨论了关于抗生素以尽量减少细菌污染风险的方面。最后，阐述了消费者对实验室培育肉消费和生产的认知以及政府监管情况。
