Industrial research and development on the production process and quality of cultured meat hold significant value: a review

Kyu-Min Kang1, Dong Bae Lee3,*, Hack-Youn Kim1,2,*
Author Information & Copyright
1Department of Animal Resources Science, Kongju National University, Chungnam 32439, Korea.
2Resource Science Research Institute, Chungnam 32439, Korea.
3School of Languages and Cultures, the University of Queensland, Brisbane QLD 4072, Australia.
*Corresponding Author: Dong Bae Lee. E-mail:
*Corresponding Author: Hack-Youn Kim. E-mail:

© Copyright 2024 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: Jan 12, 2024 ; Revised: Feb 16, 2024 ; Accepted: Feb 19, 2024

Published Online: Feb 26, 2024


Cultured meat has been gaining popularity as a solution to the increasing problem of food insecurity. Although research on cultured meat started later compared to other alternative meats, the industry is growing rapidly every year, with developed products evaluated as being most similar to conventional meat. Studies on cultured meat production techniques, such as culturing new animal cells and developing medium sera and scaffolds, are being conducted intensively and diversely. However, active in-depth research on the quality characteristics of cultured meat, including studies on the sensory and storage properties that directly influence consumer preferences, is still lacking. Additionally, studies on the combination or ratio of fat cells to muscle cells and on the improvement of microbiota, protein degradation, and fatty acid degradation remain to be conducted. By actively investigating these research topics, we aim to verify the quality and safety of cultured meats, ultimately improving the consumer preference for cultured meat products.

Keywords: Cultured meat; Manufacturing; Nutritional properties; Sensory properties; Storage properties