[논문]Technical requirements for cultured meat production: a review

Ramani, Sivasubramanian; Ko, Deunsol; Kim, Bosung; Cho, Changjun; Kim, Woosang; Jo, Cheorun; Lee, Chang-Kyu; Kang, Jungsun; Hur, Sunjin; Park, Sungkwon

doi:10.5187/jast.2021.e45

Technical requirements for cultured meat production: a review 원문보기

Journal of animal science and technology : JAST, v.63 no.4, 2021년, pp.681 - 692

Ramani, Sivasubramanian (Department of Food Science and Biotechnology, Sejong University) , Ko, Deunsol (Department of Food Science and Biotechnology, Sejong University) , Kim, Bosung (Department of Food Science and Biotechnology, Sejong University) , Cho, Changjun (Department of Food Science and Biotechnology, Sejong University) , Kim, Woosang (Department of Food Science and Biotechnology, Sejong University) , Jo, Cheorun (Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Sciences, Seoul National University) , Lee, Chang-Kyu (Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Sciences, Seoul National University) , Kang, Jungsun (Genebiotech) , Hur, Sunjin (Department of Animal Science and Technology, Chung-Ang University) , Park, Sungkwon (Department of Food Science and Biotechnology, Sejong University)

Abstract ▼ AI-Helper

Environment, food, and disease have a selective force on the present and future as well as our genome. Adaptation of livestock and the environmental nexus, including forest encroachment for anthropological needs, has been proven to cause emerging infectious diseases. Further, these demand changes in meat production and market systems. Meat is a reliable source of protein, with a majority of the world population consumes meat. To meet the increasing demands of meat production as well as address issues, such as current environmental pollution, animal welfare, and outbreaks, cellular agriculture has emerged as one of the next industrial revolutions. Lab grown meat or cell cultured meat is a promising way to pursue this; however, it still needs to resemble traditional meat and be assured safety for human consumption. Further, to mimic the palatability of traditional meat, the process of cultured meat production starts from skeletal muscle progenitor cells isolated from animals that proliferate and differentiate into skeletal muscle using cell culture techniques. Due to several lacunae in the current approaches, production of muscle replicas is not possible yet. Our review shows that constant research in this field will resolve the existing constraints and enable successful cultured meat production in the near future. Therefore, production of cultured meat is a better solution that looks after environmental issues, spread of outbreaks, antibiotic resistance through the zoonotic spread, food and economic crises.

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표/그림 (3)

그림 Fig. 1. Emerging infectious deseases (EIDs), environment, and cultured meat production. (A) Flow of EID as the forest encroached for human food consumption. Forest is the reservoir of the novel infectious agents the infectious agents are naturally genetic recombined when cross infected between animal to animal, the flow is redirected when there is any human interference where the cycle changes from animal to human host by same genetic recombination and adaptation leading to zoonosis (ex, COVID19, anthrax, swine flu, etc.). (B) Overview of cultured meat establishment and scale-up for such drivers is anthropogenic. Such anthropogenic utilities are forest encroachment, land-use changes, livestock intensification, etc. [6,64].
그림 Fig. 2. Timeline of in vitro meat from start of cell culture to culture meat production.
표 Table 1. Summary of current status of technical issues and future required improvements for IMA

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