Khan Imad, Sun Jiage, Liang Wanmei, Li Rui, Cheong Kit-Leong, Qiu Zehua, Xia Qiuyu
Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China.
Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
Foods. 2025 Sep 12;14(18):3183. doi: 10.3390/foods14183183.
Cultured meat is produced through cellular agriculture and tissue engineering and has emerged as a promising alternative to conventional animal-based meat production. Cultured meat, produced through cellular agriculture and tissue engineering, offers a sustainable alternative to conventional meat production. This review outlines the potential of diverse stem cell sources, including satellite cells, embryonic stem cells, and induced pluripotent stem cells, for producing muscle and adipose tissue. Advances in bioprocess development, biomaterials, and bioreactor design are discussed, with an emphasis on scalability, cost reduction, and regulatory considerations. Despite progress, key challenges remain: replicating the nutritional composition and sensory qualities of conventional meat, developing serum-free media, and ensuring consistent large-scale production. Recent studies report cost reductions of up to 90% in culture media and successful bioreactor expansions beyond 50 L, yet industrial translation is still limited. Consumer acceptance and clear regulatory frameworks are also critical for commercialization. Future work should focus on integrating cellular innovations with scalable technologies to overcome current bottlenecks and accelerate market readiness.
培养肉是通过细胞农业和组织工程生产的，已成为传统动物源肉类生产的一种有前景的替代方案。通过细胞农业和组织工程生产的培养肉为传统肉类生产提供了一种可持续的替代方案。本综述概述了包括卫星细胞、胚胎干细胞和诱导多能干细胞在内的多种干细胞来源在生产肌肉和脂肪组织方面的潜力。讨论了生物工艺开发、生物材料和生物反应器设计方面的进展，重点是可扩展性、成本降低和监管考量。尽管取得了进展，但关键挑战仍然存在：复制传统肉类的营养成分和感官品质、开发无血清培养基以及确保大规模生产的一致性。最近的研究报告称，培养基成本降低了90%，生物反应器成功扩大到50升以上，但工业转化仍然有限。消费者接受度和明确的监管框架对商业化也至关重要。未来的工作应专注于将细胞创新与可扩展技术相结合，以克服当前的瓶颈并加速市场准备。
