Progress and Challenges in Cultured Meat

Abstract

Cultured meat is meat produced from animal stem cells cultured in vitro, which is different from conventional meat production through farming. In recent years, cultured meat is becoming a subversive future food production technology. In this review, the progress in cell sources, stemness maintenance, serum-free culture conditions, large-scale proliferation and differentiation, food processing, safety evaluation and regulatory requirements for cultured meat industrialization were summarized. As a prospect, the challenges and potential solutions were also discussed.