2021, Volume 23, Issue 6
Strategic Study of CAE >> 2021, Volume 23, Issue 6 doi: 10.15302/J-SSCAE-2021.06.018
Development of Cultured Meat Technology in China
1. Science Center for Future Foods, Jiangnan University, Wuxi 214122, Jiangsu, China;
2. School of Biotechnology, Jiangnan University, Wuxi 214122, Jiangsu, China;
3. National Engineering Laboratory for Cereal Fermentation Technology, Wuxi 214122, Jiangsu, China
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Abstract
Cultured meat is a new type of meat product that is produced by ex vivo culture of animal cells instead of breeding and slaughtering animals; therefore, it is considered the most promising way to solve problems caused by traditional livestock production such as resource consumption, environmental pollution, and public health issues. This study analyzed cultured meat with focus on its production process, key technologies, international development trend, and issues of China’s cultured meat industry, thereby proposing suggestions for the development of cultured meat technology in China. The production of cultured meat requires the integration of advanced technologies in multi-disciplinary fields including cell biology, tissue engineering, fermentation engineering, and food engineering. The development of global cultured meat technology is in its infancy and rising stages. Although industry-leading companies have achieved technological integration and industrialization demonstrations, the industrial production of cultured meat has not yet been realized and various key technological bottlenecks need to be broken. It was concluded that in China, the cultured meat industry starts late and its technological development faces problems such as weak research foundation, single research ideas, and slow industrialization process. In the future, China should increase policy and financial support for related basic research, strengthen interdisciplinary exchanges and school–enterprise cooperation, and pay more attention to the acceptance as well as taste and nutrition needs of consumers.
Keywords
cultured meat ; muscle tissue ; stem cell expansion ; induced differentiation ; food process
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