Food and Fermentation Industries >

2021 , Vol. 47 >Issue 9: 314 - 320

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025584

Challenges and development prospects of cultured meat from cells

  • ZHENG Ouyang ,
  • SUN Qinxiu ,
  • LIU Shucheng ,
  • WEI Shuai ,
  • XIA Qiuyu ,
  • PAN Yanmo ,
  • LIU Yang ,
  • YANG Zuomiao ,
  • WANG Xin
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  • 1(College of Food Science and Technology,Guangdong Ocean University,Zhanjiang 524088,China)
    2(Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety,Zhanjiang 524088,China)
    3(Guangdong Provincial Engineering Technology Research Center of Marine Food,Zhanjiang 524088,China)
    4(Guangdong Province Engineering Laboratory for Marine Biological Products,Zhanjiang 524088,China)
    5(Collaborative Innovation Center of Seafood Deep Processing,Dalian Polytechnic University,Dalian 116034,China)

Received date: 2020-09-05

  Revised date: 2021-01-04

  Online published: 2021-06-03

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Abstract

As one of the main sources of high-quality protein, meat is an essential food for human. However, due to low resource utilization, environmental pollution and zoonotic foodborne diseases, consumers are paying more attention to the safety of livestock and poultry. Because of the traceability of production and processing sources, food safety and green sustainability, artificial meat is a potential solution to reduce the adverse effects of the current meat production system. The production and processing of artificial meat has the advantages of source traceability, food safety and green sustainability, which is a potential solution to eliminate the adverse effects of the current meat production system. Among artificial meat, cultured meat has received widespread attention because of its taste, nutrition and flavor, which are closer to traditional meat. In the long run, cell culture could be used to produce animal-free foods, changing the traditional animal-based agricultural production of meat and fur products. However, the current research on cultured meat is still in its infancy, and there are still many technical problems to be solved on the road to large-scale production and commercialization. In this paper, the research status of cultured meat and the technical problems for its industrialization were expounded. Meanwhile, the possible solutions and development prospects were discussed.

Key words： artificial meat; cell culture; technical challenges; development prospects

Cite this article

ZHENG Ouyang , SUN Qinxiu , LIU Shucheng , WEI Shuai , XIA Qiuyu , PAN Yanmo , LIU Yang , YANG Zuomiao , WANG Xin . Challenges and development prospects of cultured meat from cells[J]. Food and Fermentation Industries, 2021 , 47(9) : 314 -320 . DOI: 10.13995/j.cnki.11-1802/ts.025584

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