人造肉研究开发现状分析及发展对策研究  

Research and Development Status and Development Countermeasures of Artificial Meat

作　　者：刘辉[1] 徐小霞[1] 严建兵[2] 王平祥 LIU Hui;XU Xiaoxia;YAN Jianbing;WANG Pingxiang(Development Planning Department,Huazhong Agricultural University,Wuhan 430070,China;Cross Science Research Institute,Huazhong Agricultural University,Wuhan 430070,China)

机构地区：[1]华中农业大学发展规划部,武汉430070 [2]华中农业大学交叉科学研究院,武汉430070

出　　处：《中国农业科技导报》2023年第3期9-20,共12页Journal of Agricultural Science and Technology

基　　金：中国工程院战略研究与咨询重点项目(2021-XZ-32)。

摘　　要：发展人造肉契合我国农业绿色低碳的重大战略需求,能保障日益增长的蛋白食品有效安全供给,有助于提升国民健康水平和公共卫生安全风险管控。国外人造肉研究和产业发展起步早、发展快,而我国目前处于起步阶段,特别是细胞培养肉的研究和开发还任重道远。人造肉发展面临的主要制约因素有基础研究薄弱、产业化成本过高、技术管理标准和法律法规不健全、公众接受程度低等。为推进我国人造肉发展,必须创新高效绿色低碳的蛋白质资源获取途径,加强人造肉相关“卡脖子”问题的基础研究,强化绿色低碳的全产业链融合创新,完善产业化发展的体制机制。The development of artificial meat accords with the important strategic demand of green and low-carbon agriculture in China,which can ensure the increasing effective and safe supply of protein food,help to improve the national health level and control public health and safety risks.At present,the research and industrial development of artificial meat in foreign countries has started early and developed rapidly,and those in China are in the initial stage.In particular,the research and development of cultured meat in cells still have a long way to go,the main factors that restrict the development of artificial meat were the weakness of basic research,the high cost of industrialization,the unsound technical management standards,laws and regulations,and the low degree of public acceptance.In order to promote the development of artificial meat in China,it was necessary to create new ways to obtain protein resources with high efficiency,green and low carbon,strengthen basic research on artificial meatrelated“Choking”problems,and intensify the integration and innovation of green and low-carbon industrial chains,perfect the system and mechanism of industrialization development.

关 键 词：人造肉 植物蛋白肉 动物细胞培养肉 研究开发 发展对策 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]