Food and Fermentation Industries >

2019 , Vol. 45 >Issue 11: 248 - 253

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.020859

Commercial production of artificial meat

  • ZHAO Xinrui ,
  • ZHANG Guoqiang ,
  • Li Xueliang ,
  • SUN Xiulan ,
  • ZHOU Jingwen ,
  • DU Guocheng ,
  • CHEN Jian
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  • 1(School of Biotechnology, Jiangnan University, Wuxi 214122, China)
    2(National Engineering Laboratory of Cereal Fermentation Technology(Jiangnan University), Wuxi 214122, China)
    3(School of Food Science and Technology, Jiangnan University, Wuxi 214122, China)

Received date: 2019-04-16

  Online published: 2019-07-08

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Abstract

In recent years, with increasing requirements of healthy, environmental and delicious foods, there is a serious imbalance between supply and demand of meat in China. Thus, based on promising cell factories, artificial meat will become a trend of future agricultural products. Although a certain amount of animal muscle has been obtained by cell culture, the market acceptance of related products is still very low. The main reason is artificial meat cannot realistically simulate the quality of real meat. In order to produce commercial products of artificial meat that can satisfy the public, synthetic food additives (hemoglobin and aroma substances etc.), and a series of food processing and 3D-printing treatments must be carried out. In this review, the domestic and foreign technologies that can be used for commercializing artificial meat and the latest progress of these technologies were summarized to pave the way for future large-scale production of artificial meat products.

Key words： artificial meat; cell factory; commercialization; 3D-printing

Cite this article

ZHAO Xinrui , ZHANG Guoqiang , Li Xueliang , SUN Xiulan , ZHOU Jingwen , DU Guocheng , CHEN Jian . Commercial production of artificial meat[J]. Food and Fermentation Industries, 2019 , 45(11) : 248 -253 . DOI: 10.13995/j.cnki.11-1802/ts.020859

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