Research Status and Prospects of Artificial Meat Technology

ZHANG Zhixia; MA Xinmiao; XU Hui; CHE Lina; LI Yu; WANG Wenhang; WANG Nan

doi:10.13386/j.issn1002-0306.2023090185

Volume 45 Issue 17

Aug. 2024

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Science and Technology of Food Industry > 2024 > 45(17): 416-425. > DOI: 10.13386/j.issn1002-0306.2023090185

ZHANG Zhixia, MA Xinmiao, XU Hui, et al. Research Status and Prospects of Artificial Meat Technology[J]. Science and Technology of Food Industry, 2024, 45(17): 416−425. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023090185.

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Research Status and Prospects of Artificial Meat Technology

1.
College of of Biological Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
2.
College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China

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Received Date: September 18, 2023
Available Online: June 30, 2024

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Abstract

Abstract

The continuous growth of the global population has led to a continuous rise in the demand for meat products. However, traditional meat production methods are unable to meet the huge demand of the people, and also bring about a series of problems such as environmental pressure, animal welfare, and so on. Artificial meat technology is expected to solve these problems. At present, artificial meat can be divided into three categories: Plant protein meat, mushroom protein meat, and cell culture meat. This study mainly summarizes the production process, advantages, and market prospects of three types of artificial meat, analyzes the difficulties and technical challenges, and discusses the corresponding development proposals and solution strategies, with a view to provide references for the research of artificial meat and its industrialization.
- artificial meat,
- plant-based protein meat,
- mycoprotein meat,
- cell cultured meat

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