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.