%0 Journal Article %T 培养肉的研究进展与挑战 %T Progress and Challenges in Cultured Meat %A 周光宏;丁世杰;徐幸莲; %J 中国食品学报 %@ 1009-7848 %V %N 5 %D 2020 %P 1-11 %K 培养肉;细胞培养;肌肉蛋白质;产业化 %K culture meat; cell culture; muscle protein; industrialization %X 培养肉是指用畜禽干细胞经过体外培养生产出来的肉类,它不需要经过动物养殖,直接用细胞培养而来。培养肉技术是近年来兴起的一项具有颠覆性的未来食品生产技术。本文总结了培养肉的发展历程,从干细胞获取、干性维持、无血清培养、扩大培养、大规模分化、食品化技术、产品安全评价与管理规范7个方面对培养肉的研究现状进行分析,提出培养肉技术发展方向与挑战,为培养肉相关领域的技术发展提供参考。 %X Cultured meat is meat produced from animal stem cells cultured in vitro, which is different from conventional meat production through farming. In recent years, cultured meat is becoming a subversive future food production technology. In this review, the progress in cell sources, stemness maintenance, serum-free culture conditions, large-scale proliferation and differentiation, food processing, safety evaluation and regulatory requirements for cultured meat industrialization were summarized. As a prospect, the challenges and potential solutions were also discussed. %R %U http://zgspxb.cnjournals.org/zgspxb/home %1 JIS Version 3.0.0