细胞培养肉技术及产业化进展与挑战

Progress and Challenge of Cultured Meat Technology and Industrialization

细胞培养肉是利用动物细胞培养生产可食用肉类,具有减少动物屠宰,缩短肉品生产周期,绿色高效等诸多潜在优势,是一种未来动物蛋白生产新技术。发展细胞培养肉符合我国可持续发展、低碳农业和“大食物观”的总体战略目标。细胞培养肉的核心目标是生产与畜牧养殖肉类相同营养价值和感官特性的肉类产品。近年来,细胞培养肉领域在基础研究和关键技术上快速发展,生产规模逐渐扩大,生产成本大幅降低。本文综述近年来细胞培养肉领域的研究进展,特别是体外生产肌肉、脂肪和结缔组织的培养肉技术。另外,规模化放大生产以及监管检测发展迅速,为培养肉产业化生产奠定了基础。本文旨在为我国的细胞培养肉规模化生产提供参考。

Cultured meat is the use of animal cell culture to produce edible meat,which has many potential advantages such as animal welfare,potential high efficiency and so on.It is a future animal protein production technology.The core goal of cultured meat is to produce meat products with the same nutritional value and sensory properties as livestock raised meat.In recent years,the field of cultured meat has developed rapidly in key technologies.The production scale has gradually expanded and the production cost has been greatly reduced.This paper reviews the recent advances in the field of cultured meat,especially in vitro production of muscle,fat and connective tissue.In addition,large-scale production,safety evaluation and regulatory are also developing rapidly,which lays the foundation for the industrialization of meat production.This paper will provide reference for the large-scale production of cultured meat in China.