Research progress in manufacturing technique of artificial meat

Authors

YOU Xiaoyan, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, ChinaFollow
LI Yachun, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
DUAN Xu, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China

Abstract

Cultivated meat, as an innovative substitute for conventional meat, is widely recognized as an effective solution to challenges such as meat supply shortages, environmental impacts, and animal welfare concerns. Based on the production technology used, cultivated meat can be categorized into three types: plant-based meat, cell-cultured meat, and microbial protein meat. This review explores the production processes and sensory quality enhancement techniques for these three types of cultivated meat, analyzes their respective technological advantages and challenges, and provides a forecast on the future development trends of cultivated meat products.

Publication Date

7-22-2024

First Page

221

Last Page

226,240

DOI

10.13652/j.spjx.1003.5788.2023.81192

Recommended Citation

Xiaoyan, YOU; Yachun, LI; and Xu, DUAN (2024) "Research progress in manufacturing technique of artificial meat," Food and Machinery: Vol. 40: Iss. 6, Article 31.
DOI: 10.13652/j.spjx.1003.5788.2023.81192
Available at: https://www.ifoodmm.cn/journal/vol40/iss6/31

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