培育肉指不经饲养和屠宰动物、而是通过体外培养动物细胞来生产获得的新型肉制品，被视为最有可能解决传统牲畜生产导致资源消耗、环境污染、公众健康等问题的有效方案之一。本文概括了培育肉生产流程与关键技术，梳理了培育肉技术的国际发展态势，剖析了我国培育肉技术发展态势及行业发展面临的问题，据此提出我国培育肉生产技术的发展建议。研究发现，培育肉生产涉及细胞生物学、组织工程、发酵工程、食品工程等多学科领域的技术融合与综合运用，世界培育肉技术的发展处于起步和上升阶段；尽管行业领先企业已实现技术集成与产业化示范，但培育肉的工业化生产尚未完全实现，诸多关键技术瓶颈亟待突破。研究认为，我国培育肉行业起步较晚，面临研究基础薄弱、技术研发思路单一、产业化进程缓慢等问题，未来应加大对相关基础研发的政策和资金支持，加强跨行业交流并促进校企合作，注重消费者对培育肉的接受度与口味营养需求。

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.