Review

Current Issues and Technical Advances in Cultured Meat Production: A Review

Tae Kyung Hong1,, Dong-Min Shin2,, Joonhyuk Choi1,, Jeong Tae Do1,*, Sung Gu Han2,*
Author Information & Copyright
1Department of Stem Cell and Regenerative Biotechnology, KU Institute of Science and Technology, Konkuk University, Seoul 05029, Korea.
2Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.

† These authors contributed equally to this work.

*Corresponding Author: Jeong Tae Do, Department of Stem Cell and Regenerative Biotechnology, KU Institute of Science and Technology, Konkuk University, Seoul 05029, Korea. E-mail: dojt@konkuk.ac.kr.
*Corresponding Author: Sung Gu Han, 2Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea. E-mail: hansg@konkuk.ac.kr.

© Copyright 2021 Korean Society for Food Science of Animal Resources. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Oct 29, 2020 ; Revised: Mar 12, 2021 ; Accepted: Mar 22, 2021

Published Online: Mar 25, 2021

Abstract

As the global population grows, we need a stable protein supply to meet the demands. Although plant-derived protein sources are widely available, animal meat maintains its popularity as a high-quality and savory protein source. Recently, cultured meat, also known as in vitro meat, has been suggested as a meat analog produced through in vitro cell culture technology. Cultured meat has several advantages over conventional meat, such as environmental protection, disease prevention, and animal welfare. However, cultured meat manufacturing is an emerging technology; thus, its further and dynamic development would be pivotal. Commercialization of cultured meat to the public will take a long time but cultured meat undoubtedly will come to our table someday. Here, we discuss the social and economic aspects of cultured meat production as well as the recent technical advances in cultured meat technology.

Keywords: Cultured meat; in vitro meat; Livestock farming; Myogenic satellite cells; Alternative protein sources


Change of publication charge


As day of June 1, 2021 (based on date of article submission), article processing charges (APC) will be applied to papers accepted after peer review as follows:
 

Author APC Remark
Member 1,000,000 KR won First and corresponding authors should pay membership fee to Korean Society for Food Science of Animal Resources.
Non-member in Korea 1,200,000 KR won
Other countries except Korea 500 US $ Affiliation of corresponding author

I don't want to open this window for a day.

Special Issue: 67th ICoMST 2021


The 67th International Congress of Meat Science and Technology (ICoMST) is currently accepting abstracts.

The deadline for submitting abstracts has been extended to April 15th, 2021, and FSAR will apply a 50% publishing fee discount to this special issue.

For more information, please check the website below.

https://www.icomst2021.com/

 


I don't want to open this window for a day.