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KMID : 1024620210410030355
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Food Science of Animal Resources
2021 Volume.41 No. 3 p.355 ~ p.372
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Current Issues and Technical Advances in Cultured Meat Production: A Review
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Hong Tae-Kyung
Shin Dong-Min
Choi Joon-Hyuk
Do Jeong-Tae
Han Sung-Gu
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Abstract
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As the global population grows, we need a stable protein supply to meet the demands. Although plant-derived protein sources are widely available, animal meat maintains its popularity as a high-quality and savory protein source. Recently, cultured meat, also known as in vitro meat, has been suggested as a meat analog produced through in vitro cell culture technology. Cultured meat has several advantages over conventional meat, such as environmental protection, disease prevention, and animal welfare. However, cultured meat manufacturing is an emerging technology; thus, its further and dynamic development would be pivotal. Commercialization of cultured meat to the public will take a long time but cultured meat undoubtedly will come to our table someday. Here, we discuss the social and economic aspects of cultured meat production as well as the recent technical advances in cultured meat technology.
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KEYWORD
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cultured meat, in vitro meat, livestock farming, myogenic satellite cells, alternative protein sources
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