Abstract: Lab-grown meat is a new technique of producing meat without involving animals with the help of tissue engineering. Due to the production of lab-grown meat can reduce environmental pollution, energy consumption and animal suffering compared with traditional meat, it has received widespread attention. At present, this field has attracted many research institutions and companies to reach hundreds of millions of dollars in investments. In order to obtain approval for entry into the market, it is first necessary to prove that lab-grown meat can be eaten safely. There are currently no risk prevention and safety management practices for artificial meat and related regulatory recommendations. The US Food and Drug Administration (FDA) and Health Canada (Ministry of Health Canada) have begun to consider how to regulate artificial meat. The evaluation of artificial meat should be based on an independent basis and take into account various factors involved in its manufacture and production. Based on existing literature and models, there are three main risk factors for artificial meat: the components used during production process, substances with no history of safe use, and novel process and genetic modification of lab-grown meat. These risk factors should be taken together to evaluate the production of lab-grown meat.
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