人造肉技术的研究现状及展望  

Research Status and Prospects of Artificial Meat Technology

作　　者：张智霞 马鑫淼 许慧 车丽娜 李玉[1] 王稳航[2] 王楠[1] ZHANG Zhixia;MA Xinmiao;XU Hui;CHE Lina;LI Yu;WANG Wenhang;WANG Nan(College of of Biological Engineering,Tianjin University of Science and Technology,Tianjin 300457,China;College of Food Science and Engineering,Tianjin University of Science and Technology,Tianjin 300457,China)

机构地区：[1]天津科技大学生物工程学院,天津300457 [2]天津科技大学食品科学与工程学院,天津300457

出　　处：《食品工业科技》2024年第17期416-425,共10页Science and Technology of Food Industry

基　　金：国家重点研发计划(2021YFC2101403)。

摘　　要：全球人口持续增长使得人们对肉制品的需求持续上升,然而,传统的肉类生产方式既无法满足人们的需求,也带来了环境压力和动物福利等一系列问题,而人造肉技术的发展有望解决这些问题。目前人造肉可以分为植物基肉、菌类蛋白肉类似物和细胞培养肉三大类。本文主要介绍了三种人造肉的生产过程,综述了它们各自的优势及市场前景,并分析人造肉目前面临的主要困难与技术挑战,对其相应的发展建议及解决策略进行探讨,以期为人造肉的研究及其产业化提供参考。The continuous growth of the global population has led to a continuous rise in the demand for meat products.However,traditional meat production methods are unable to meet the huge demand of the people,and also bring about a series of problems such as environmental pressure,animal welfare,and so on.Artificial meat technology is expected to solve these problems.At present,artificial meat can be divided into three categories:Plant protein meat,mushroom protein meat,and cell culture meat.This study mainly summarizes the production process,advantages,and market prospects of three types of artificial meat,analyzes the difficulties and technical challenges,and discusses the corresponding development proposals and solution strategies,with a view to provide references for the research of artificial meat and its industrialization.

关 键 词：人造肉 植物蛋白肉 菌类蛋白肉 细胞培养肉 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]