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KMID : 0380020190340030127
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Korean Journal of Biotechnology and Bioengineering
2019 Volume.34 No. 3 p.127 ~ p.134
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State-of-the-Art of Cultured Meat Research and Engineering Task
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Choi Moon-Hee
Shin Hyun-Jae
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Abstract
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Meat is an essential source of animal protein that cause many environmental, ethical and economical, and social issues nowaday. Due to the growing population, there is a limit to how much protein (and/or amino acids) demand can be accommodated by traditional livestock production methods, and there is increasing recognition that it is necessary to convert some of the deficient protein demand into alternative livestock products. In this respect, research on large-scale cultured meat or in-vitro meat that replace existing meat has been actively conducted worldwide. However, there is still no active research and/or debate in Korea concerning the engineering and social manner of cultured meat-related R&D. In this review, recent research trends related to cultured meat research, which is the most important axis of cellular agriculture, and propose a future research area of cultured meat research especially in biochemical engineering aspect.
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KEYWORD
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conventional meat, lab-grown meat, cultured meat, in vitro meat, myosatellite cell
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