Checkmeat: A review on the applicability of conventional meat authentication techniques to cultured meat

Ermie Jr. Mariano1, Da Young Lee1, Seung Hyeon Yun1, Juhyun Lee1, Seung Yun Lee2, Sun Jin Hur1,*
Author Information & Copyright
1Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Korea.
2Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52828, Korea.
*Corresponding Author: Sun Jin Hur. E-mail:

© Copyright 2023 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 ( which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Jul 07, 2023 ; Revised: Aug 07, 2023 ; Accepted: Aug 10, 2023

Published Online: Sep 08, 2023


The cultivated meat industry is continuously evolving due to the collective efforts of cultured meat companies and academics worldwide. Though still technologically limited, recent reports of regulatory approvals for cultured meat companies have initiated the standards-based approach towards cultured meat production. Incidents of deception in the meat industry call for fool-proof authentication methods to ensure consumer safety, product quality, and traceability. The cultured meat industry is not exempt from the threats of food fraud. Meat authentication techniques based on DNA, protein, and metabolite fingerprints of animal meat species needs to be evaluated for their applicability to cultivated meat. Technique-based categorization of cultivated meat products could ease the identification of appropriate authentication methods. The combination of methods with high sensitivity and specificity is key to increasing the accuracy and precision of meat authentication. The identification of markers (both physical to biochemical) to differentiate conventional meat from cultivated meat needs to be established to ensure overall product traceability. The current review briefly discusses some areas in the cultured meat industry that are vulnerable to food fraud. Specifically, it targets the current meat and meat product authentication tests to emphasize the need for ensuring the traceability of cultured meat.

Keywords: cultured meat; food fraud; authentication; traceability