CAJ | 학술논문

Growing muscle tissue in culture from animal stem cel s to produce meat theoretical y eliminates the need to sacriifce animals. So-cal ed“cultured”or“synthetic”or“in vitro”meat could in theory be constructed with different characteristics and be produced faster and more efifciently than traditional meat. The technique to generate cultured muscle tissues from stem cel s was described long ago, but has not yet been developed for the commercial production of cultured meat products. The technology is at an early stage and prerequisites of implementation include a reasonably high level of consumer acceptance, and the development of commercial y-viable means of large scale production. Recent advancements in tissue culture techniques suggest that production may be economical y feasible, provided it has physical properties in terms of colour, lfavour, aroma, texture and palatability that are comparable to conventional meat. Although considerable progress has been made during recent years, important issues remain to be resolved, including the characterization of social and ethical constraints, the ifne-tuning of culture conditions, and the development of culture media that are cost-effective and free of animal products. Consumer acceptance and conifdence in in vitro produced cultured meat might be a signiifcant impediment that hinders the marketing process.