Artificial meat? Feasible approach based on the experience from cell culture studies

doi:10.1016/S2095-3119(14)60882-0

Journal of Integrative Agriculture ›› 2015, Vol. 14 ›› Issue (2): 217-221.DOI: 10.1016/S2095-3119(14)60882-0

Artificial meat? Feasible approach based on the experience from cell culture studies

Arkadiusz Orzechowski

1、Department of Physiological Sciences, Faculty of Veterinary Medicine, Warsaw University of Life Sciences, Szko?a G?ówna
Gospodarstwa Wiejskiego, Nowoursynowska 159, 02-776 Warsaw, Pol and
2、Electron Microscopy Platform, Mossakowski Medical Research Centre, Polish Academy of Sciences, Pawińskiego 5, 02-106
Warsaw, Poland

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: Arkadiusz Orzechowski, Molile: +48-606463484,Fax: +48-22-8472452, E-mail: orzechowski_arkadiusz@wp.pl
基金资助:
Support for this work was provided by grant from the National Science Centre in Poland (UMO-2013/11/B/NZ5/03106).

Artificial meat? Feasible approach based on the experience from cell culture studies

Arkadiusz Orzechowski

1、Department of Physiological Sciences, Faculty of Veterinary Medicine, Warsaw University of Life Sciences, Szko?a G?ówna
Gospodarstwa Wiejskiego, Nowoursynowska 159, 02-776 Warsaw, Pol and
2、Electron Microscopy Platform, Mossakowski Medical Research Centre, Polish Academy of Sciences, Pawińskiego 5, 02-106
Warsaw, Poland

Received:2014-01-24 Online:2015-02-01 Published:2015-02-11
Contact: Arkadiusz Orzechowski, Molile: +48-606463484,Fax: +48-22-8472452, E-mail: orzechowski_arkadiusz@wp.pl
Supported by:
Support for this work was provided by grant from the National Science Centre in Poland (UMO-2013/11/B/NZ5/03106).

摘要/Abstract

摘要： This short review is to list pros and cons which are based on the literature and personal experience in cell culture studies related to possible commercial production of artificial meat as functional food. The general view of muscle composition and determinants of meat quality are shortly described. Principles of muscle cell propagation in culture and mutual relationships between different cell types present in this organ are briefly discussed. Additionally, the effects of some cytokines and growth factors for muscle cell growth and muscle tissue development are indicated. Finally, conclusion remarks related to detrimental consequences of meat production to natural environment as well as personal opinion of author on the prospects of artificial meat production are declared.

关键词: artificial meat , cell and tissue cultures , muscle growth , muscle composition

Abstract: This short review is to list pros and cons which are based on the literature and personal experience in cell culture studies related to possible commercial production of artificial meat as functional food. The general view of muscle composition and determinants of meat quality are shortly described. Principles of muscle cell propagation in culture and mutual relationships between different cell types present in this organ are briefly discussed. Additionally, the effects of some cytokines and growth factors for muscle cell growth and muscle tissue development are indicated. Finally, conclusion remarks related to detrimental consequences of meat production to natural environment as well as personal opinion of author on the prospects of artificial meat production are declared.

Key words: artificial meat , cell and tissue cultures , muscle growth , muscle composition

Arkadiusz Orzechowski. Artificial meat? Feasible approach based on the experience from cell culture studies[J]. Journal of Integrative Agriculture, 2015, 14(2): 217-221.

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Artificial meat? Feasible approach based on the experience from cell culture studies

Artificial meat? Feasible approach based on the experience from cell culture studies

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