TY - JOUR
T1 - Future protein alternative
T2 - recent progress and challenges in cellular agriculture
AU - Yang, Da Hyeon
AU - Kook, Ki Sung
AU - Heo, Youngmin
AU - Kim, Woo Ju
N1 - Publisher Copyright:
© The Korean Society of Food Science and Technology 2025.
PY - 2025/1
Y1 - 2025/1
N2 - With arising concerns regarding traditional livestock-based proteins, cultivated meat is emerging as a potential alternative. Cultivated meat, often called cultured meat, is defined as a meat produced in the lab by growing animal-derived cells. Considering the cultivated meat is based on animal-origin, it may present several advantages over other types of meat analogue in terms of flavor and nutritional properties. To be commercially available, there are several technical limitations to overcome. This indicates the necessity to integrate information to comprehensively review the current progress. In this review, history and background about the development of cultivated meat is described. Also, the recent progress in cell culture media and scaffold, which are essential components to grow animal cells, is presented. Next, the aspects regarding antibiotics to minimize the risk of bacterial contamination is discussed. Finally, the consumer perception and governmental regulations concerning the consumption and production of cultivated meat are addressed.
AB - With arising concerns regarding traditional livestock-based proteins, cultivated meat is emerging as a potential alternative. Cultivated meat, often called cultured meat, is defined as a meat produced in the lab by growing animal-derived cells. Considering the cultivated meat is based on animal-origin, it may present several advantages over other types of meat analogue in terms of flavor and nutritional properties. To be commercially available, there are several technical limitations to overcome. This indicates the necessity to integrate information to comprehensively review the current progress. In this review, history and background about the development of cultivated meat is described. Also, the recent progress in cell culture media and scaffold, which are essential components to grow animal cells, is presented. Next, the aspects regarding antibiotics to minimize the risk of bacterial contamination is discussed. Finally, the consumer perception and governmental regulations concerning the consumption and production of cultivated meat are addressed.
KW - Alternative meat
KW - Alternative protein
KW - Cellular agriculture
KW - Cultivated meat
KW - FoodTech
KW - Future food
UR - http://www.scopus.com/inward/record.url?scp=85214372909&partnerID=8YFLogxK
U2 - 10.1007/s10068-024-01798-4
DO - 10.1007/s10068-024-01798-4
M3 - Review article
AN - SCOPUS:85214372909
SN - 1226-7708
VL - 34
SP - 423
EP - 445
JO - Food Science and Biotechnology
JF - Food Science and Biotechnology
IS - 2
M1 - 113080
ER -