生产(经济)
生化工程
比例(比率)
生物技术
肉类包装业
可持续生产
可扩展性
业务
计算机科学
工程类
生物
食品科学
地理
宏观经济学
经济
数据库
地图学
作者
Sangbae Park,Yeonggeol Hong,Sunho Park,Woochan Kim,Yonghyun Gwon,Harshita Sharma,Kitae Jang,Jangho Kim
出处
期刊:Tissue Engineering Part B-reviews
[Mary Ann Liebert]
日期:2024-02-27
标识
DOI:10.1089/ten.teb.2023.0184
摘要
In recent decades, cultured meat has received considerable interest as a sustainable alternative to traditional meat products, showing promise for addressing the inherent problems associated with conventional meat production. However, current limitations on the scalability of production and extremely high production costs have prevented their widespread adoption. Therefore, it is important to develop novel engineering strategies to overcome the current limitations in large-scale cultured meat production. Such engineering considerations have the potential for advancements in cultured meat production by providing innovative and effective solutions to the prevailing challenges. In this review, we discuss how engineering strategies have been utilized to advance cultured meat technology by categorizing the production processes of cultured meat into three distinct steps: (1) cell preparation; (2) cultured meat fabrication; and (3) cultured meat maturation. For each step, we provide a comprehensive discussion of the recent progress and its implications. In particular, we focused on the engineering considerations involved in each step of cultured meat production, with specific emphasis on large-scale production.
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