Review of technology and materials for the development of cultured meat
| Autor: | Da Young Lee, Seung Yun Lee, Jae Won Jung, Jae Hyun Kim, Dong Hun Oh, Hyun Woo Kim, Ji Hyeop Kang, Jung Seok Choi, Gap-Don Kim, Seon-Tea Joo, Sun Jin Hur |
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| Rok vydání: | 2022 |
| Předmět: | |
| Zdroj: | Critical Reviews in Food Science and Nutrition. :1-25 |
| ISSN: | 1549-7852 1040-8398 |
| Popis: | Cultured meat production technology suggested that can solve the problems of traditional meat production such as inadequate breeding environment, wastewater, methane gas generation, and animal ethics issues. Complementing cultured meat production methods, sales and safety concerns will make the use of cultured meat technology easier. This review contextualizes the commercialization status of cultured meat and the latest technologies and challenges associated with its production. Investigation was conducted on materials and basic cell culture technique for cultured meat culture is presented. The development of optimal cultured meat technology through these studies will be an innovative leap in food technology. The process of obtaining cells from animal muscle, culturing cells, and growing cells into meat are the basic processes of cultured meat production. The substances needed to production of cultured meat were antibiotics, digestive enzymes, basal media, serum or growth factors. Although muscle cells have been produced closer to meat due to the application of scaffolds materials and 3 D printing technology, still a limit to reducing production costs enough to be used as foods. In addition, developing edible materials is also a challenge because the materials used to produce cultured meat are still not suitable for food sources. |
| Databáze: | OpenAIRE |
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