Journal of Integrative Agriculture ›› 2015, Vol. 14 ›› Issue (2): 222-233.DOI: 10.1016/S2095-3119(14)60881-9

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Cultured meat from muscle stem cells: A review of challenges and prospects

 Isam T Kadim, Osman Mahgoub, Senan Baqir, Bernard Faye , Roger Purchas   

  1. 1、Department of Animal and Veterinary Sciences, College of Agricultural and Marine Sciences, Sultan Qaboos University, Muscat
    PC. 123, Sultanate of Oman
    2、Department of Biology, College of Science, Sultan Qaboos University, Muscat PC. 123, Sultanate of Oman
    3、FAO Consultant, Camel Project, Al-Kharj 11941, Saudi Arabia
    4、Institute of Food, Nutrition & Human Health, Massey University, Palmerston North Private Bag 11 222, New Zealand
  • 收稿日期:2014-01-24 出版日期:2015-02-01 发布日期:2015-02-11
  • 通讯作者: Isam T Kadim, E-mail: isam@squ.edu.om

Cultured meat from muscle stem cells: A review of challenges and prospects

 Isam T Kadim, Osman Mahgoub, Senan Baqir, Bernard Faye , Roger Purchas   

  1. 1、Department of Animal and Veterinary Sciences, College of Agricultural and Marine Sciences, Sultan Qaboos University, Muscat
    PC. 123, Sultanate of Oman
    2、Department of Biology, College of Science, Sultan Qaboos University, Muscat PC. 123, Sultanate of Oman
    3、FAO Consultant, Camel Project, Al-Kharj 11941, Saudi Arabia
    4、Institute of Food, Nutrition & Human Health, Massey University, Palmerston North Private Bag 11 222, New Zealand
  • Received:2014-01-24 Online:2015-02-01 Published:2015-02-11
  • Contact: Isam T Kadim, E-mail: isam@squ.edu.om

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摘要： Growing muscle tissue in culture from animal stem cells to produce meat theoretically eliminates the need to sacrifice animals. So-called “cultured” or “synthetic” or “in vitro” meat could in theory be constructed with different characteristics and be produced faster and more efficiently than traditional meat. The technique to generate cultured muscle tissues from stem cells was described long ago, but has not yet been developed for the commercial production of cultured meat products. The technology is at an early stage and prerequisites of implementation include a reasonably high level of consumer acceptance, and the development of commercially-viable means of large scale production. Recent advancements in tissue culture techniques suggest that production may be economically feasible, provided it has physical properties in terms of colour, flavour, aroma, texture and palatability that are comparable to conventional meat. Although considerable progress has been made during recent years, important issues remain to be resolved, including the characterization of social and ethical constraints, the fine-tuning of culture conditions, and the development of culture media that are cost-effective and free of animal products. Consumer acceptance and confidence in in vitro produced cultured meat might be a significant impediment that hinders the marketing process.

关键词: cultured meat , conventional meat , environmental impact , stem cells

Abstract: Growing muscle tissue in culture from animal stem cells to produce meat theoretically eliminates the need to sacrifice animals. So-called “cultured” or “synthetic” or “in vitro” meat could in theory be constructed with different characteristics and be produced faster and more efficiently than traditional meat. The technique to generate cultured muscle tissues from stem cells was described long ago, but has not yet been developed for the commercial production of cultured meat products. The technology is at an early stage and prerequisites of implementation include a reasonably high level of consumer acceptance, and the development of commercially-viable means of large scale production. Recent advancements in tissue culture techniques suggest that production may be economically feasible, provided it has physical properties in terms of colour, flavour, aroma, texture and palatability that are comparable to conventional meat. Although considerable progress has been made during recent years, important issues remain to be resolved, including the characterization of social and ethical constraints, the fine-tuning of culture conditions, and the development of culture media that are cost-effective and free of animal products. Consumer acceptance and confidence in in vitro produced cultured meat might be a significant impediment that hinders the marketing process.

Key words: cultured meat , conventional meat , environmental impact , stem cells