摘要
目前,人类对肉类的需求不断增加,但同时肉用动物的生产带来的环境压力也日益显现。开发绿色环保可持续的肉类替代品,减少全球碳排放的同时,满足日益增加的肉类需求,已成为社会关注的热点之一。人造肉虽然属于食品的范畴,但其为畜牧业带来的是挑战还是机遇尚缺乏深层次地分析。本文综述了人造肉类的分类与发展历史和现有人造肉的核心制造技术与市场前景,分析了利用畜禽种质资源多样性对于提升细胞培养型人造肉的重要性。
At present,human’s demand for meat is increasing,but the environment pressure caused by the meat production of livestock is also increasingly apparent.The development of green and sustainable meat substitutes to reduce global carbon emissions and meet the increasing demand for meat has become the hotspot of social concerns.Although artificial meat belongs to food,it still lacks in-depth analysis on whether it brings challenges or opportunities to the livestock industry.In this paper,the classification and development history of artificial meat,the existing core manufacturing technology and market prospect of artificial meat are summarized,and the importance of using the diversity of livestock and poultry germplasm resources to promote cell-based meat are analyzed.
作者
王圣楠
马月辉
赵桂苹
蒋琳
WANG Shengnan;MA Yuehui;ZHAO Guiping;JIANG Lin(Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China)
出处
《畜牧兽医学报》
CAS
CSCD
北大核心
2020年第11期2641-2650,共10页
ACTA VETERINARIA ET ZOOTECHNICA SINICA
基金
国家家养动物种质资源平台项目(2014年)
中国农业科学院科技创新工程项目(cxgc-ias-01)。
关键词
人造肉
技术特点
市场
干细胞
多样性
artificial meat
technical characteristic
market
stem cell
diversity
