人造肉类技术特点和需求分析

doi:10.11843/j.issn.0366-6964.2020.11.004

摘要/Abstract

摘要： 目前，人类对肉类的需求不断增加，但同时肉用动物的生产带来的环境压力也日益显现。开发绿色环保可持续的肉类替代品，减少全球碳排放的同时，满足日益增加的肉类需求，已成为社会关注的热点之一。人造肉虽然属于食品的范畴，但其为畜牧业带来的是挑战还是机遇尚缺乏深层次地分析。本文综述了人造肉类的分类与发展历史和现有人造肉的核心制造技术与市场前景，分析了利用畜禽种质资源多样性对于提升细胞培养型人造肉的重要性。

关键词: 人造肉, 技术特点, 市场, 干细胞, 多样性

Abstract: At present, human's demand for meat is increasing, but the environment pressure caused by the meat production of livestock is also increasingly apparent. The development of green and sustainable meat substitutes to reduce global carbon emissions and meet the increasing demand for meat has become the hotspot of social concerns. Although artificial meat belongs to food, it still lacks in-depth analysis on whether it brings challenges or opportunities to the livestock industry. In this paper, the classification and development history of artificial meat, the existing core manufacturing technology and market prospect of artificial meat are summarized, and the importance of using the diversity of livestock and poultry germplasm resources to promote cell-based meat are analyzed.

Key words: artificial meat, technical characteristic, market, stem cell, diversity

中图分类号:

王圣楠, 马月辉, 赵桂苹, 蒋琳. 人造肉类技术特点和需求分析[J]. 畜牧兽医学报, 2020, 51(11): 2641-2650.

WANG Shengnan, MA Yuehui, ZHAO Guiping, JIANG Lin. Technical Characteristics and Demand Analysis of Artificial Meat[J]. Acta Veterinaria et Zootechnica Sinica, 2020, 51(11): 2641-2650.

参考文献 59

[1]	DOMÍNGUEZ-RODRIGO M,PICKERING T R,DIEZ-MARTÍN F,et al.Earliest porotic hyperostosis on a 1.5-million-year-old hominin,olduvai gorge,Tanzania[J].PLoS One,2012,7(10):e46414.
[2]	POBINER B.Evidence for meat-eating by early humans[J].Nat Educ Knowl,2013,4(6):1.
[3]	OECD-FAO.OECD-FAO agricultural outlook 2016-2025[R].Rome:FAO,2018.
[4]	FAO.Major reductions of greenhouse gas emissions from livestock within reach[R].Rome:FAO,2013.
[5]	TUOMISTO H L,DE MATTOS M J T.Environmental impacts of cultured meat production[J].Environ Sci Technol,2011, 45(14):6117-6123.
[6]	HOCQUETTE J F,CHATELLIER V.Prospects for the European beef sector over the next 30 years[J].Anim Front,2011, 1(2):20-28.
[7]	MATTICK C S,LANDIS A E,ALLENBY B R,et al.Anticipatory life cycle analysis of in vitro biomass cultivation for cultured meat production in the united states[J].Environ Sci Technol,2015,49(19):11941-11949.
[8]	TUOMISTO H,ROY A.Could cultured meat reduce environmental impact of agriculture in Europe?[C]//8th International Conference on LCA in the Agri-Food Sector.Rennes,France:INRA,2012.
[9]	CHIANG J H,LOVEDAY S M,HARDACRE A K,et al.Effects of soy protein to wheat gluten ratio on the physicochemical properties of extruded meat analogues[J].Food Struct,2018,19:100102.
[10]	KUMAR P.Reference module in food science -\|the structure of meat analogs[M].2018.
[11]	张斌,屠康.传统肉类替代品——人造肉的研究进展[J].食品工业科技,2020,41(9):327-333.ZHANG B,TU K.The research advance of traditional meat substitutes-artificial meat[J].Science and Technology of Food Industry, 2020, 41(9):327-333.(in Chinese)
[12]	王守伟,李石磊,李莹莹,等.人造肉分类与命名分析及规范建议[J].食品科学,2020,41(11):310-316.WANG S W,LI S L,LI Y Y,et al.Classification of artificial meat and suggestions on normalization of nomenclature for related terms[J].Food Science,2020,41(11):310-316.(in Chinese)
[13]	EGBERT R,BORDERS C.Achieving success with meat analogs[J].Food Technol,2006,60(1):28-30,32,34.
[14]	BÖHM I,FERRARI A,WOLL S.Visions of in vitro meat among experts and stakeholders[J].NanoEthics,2018,12(3):211-224.
[15]	LANGELAAN M L P,BOONEN K J M,POLAK R B,et al.Meet the new meat:tissue engineered skeletal muscle[J].Trends Food Sci Technol,2010,21(2):59-66.
[16]	KAMANI M H,MEERA M S,BHASKAR N,et al.Partial and total replacement of meat by plant-based proteins in chicken sausage:evaluation of mechanical,physico-chemical and sensory characteristics[J].J Food Sci Technol,2019,56(5):2660-2669.
[17]	欧雨嘉,郑明静,曾红亮,等.植物蛋白肉研究进展[J].食品与发酵工业,2020,46(12):299-305.OU Y J,ZHENG M J,ZENG H L,et al.Advance in plant-based meat research[J].Food and Fermentation Industries,2020, 46(12):299-305.(in Chinese)
[18]	时玉强,鲁绪强,马军,等.大豆蛋白在传统豆制品中的应用[J].中国油脂,2017,42(3):155-157.SHI Y Q,LU X Q,MA J,et al.Application of soybean protein in traditional soybean products[J].China Oils and Fats,2017,42(3):155-157.(in Chinese)
[19]	MANSKI J M,VAN RIEMSDIJK L E,VAN DER GOOT A J,et al.Importance of intrinsic properties of dense caseinate dispersions for structure formation[J].Biomacromolecules,2007,8(11):3540-3547.
[20]	HOEK A C,ELZERMAN J E,HAGEMAN R,et al.Are meat substitutes liked better over time?A repeated in-home use test with meat substitutes or meat in meals[J].Food Qual Prefer,2013,28(1):253-263.
[21]	苏沐晖.人造肉来势汹汹肉食市场格局或生变[J].新产经,2020(1):55-57.SU M H.Artificial meat is coming and the meat market is changing[J].New Industrial Economy,2020(1):55-57.(in Chinese)
[22]	ZHANG X X,TAN J P,XU X X,et al.A coordination polymer based magnetic adsorbent material for hemoglobin isolation from human whole blood,highly selective and recoverable[J].J Solid State Chem,2017,253:219-226.
[23]	张谦益,臧勇军,吴洪华,等.GC/MS法分析牛肉酶解物衍生肉香风味的化学成分[J].农产品加工·学刊,2006(2):19-21.ZHANG Q Y,ZANG Y J,WU H H,et al.Analysis of chemical components of meat-like flavor in beef hydrolysate by GC/MS[J]. Academic Periodical of Farm Products Processing,2006(2):19-21.(in Chinese)
[24]	YU L G,GAO C,ZENG M M,et al.Effects of raw meat and process procedure on Nε-carboxymethyllysine and Nε-carboxyethyl-lysine formation in meat products[J].Food Sci Biotechnol,2016,25(4):1163-1168.
[25]	VARGAS-BELLO-PÉREZ E,LARRAÍN R E.Impacts of fat from ruminants' meat on cardiovascular health and possible strategies to alter its lipid composition[J].J Sci Food Agric,2017,97(7):1969-1978.
[26]	YANG X Q,ZHANG Y M.Expression of recombinant transglutaminase gene in Pichia pastoris and its uses in restructured meat products[J].Food Chem,2019,291:245-252.
[27]	高应瑞.毕赤酵母表达风味强化肽呈味研究[D].天津:天津科技大学,2011.GAO Y R.Study of flavor property of beefy meaty peptide expressed in Pichia Pastoris[D].Tianjin:Tianjin University of Science and Technology,2011.(in Chinese)
[28]	JIN Y,HE X Y,ANDOH-KUMI K,et al.Evaluating potential risks of food allergy and toxicity of soy leghemoglobin expressed in Pichia pastoris[J].Mol Nut Food Res,2018,62(1):1700297.
[29]	VAN BA H,HWANG I,JEONG D,et al.Principle of meat aroma flavors and future prospect[M].Isin Akyar:Latest Research into Quality Control,2012:145-176.
[30]	JIMENEZ-COLMENERO F,COFRADES S,HERRERO A M,et al.Konjac gel for use as potential fat analogue for healthier meat product development:Effect of chilled and frozen storage[J].Food Hydrocoll,2013,30(1):351-357.
[31]	BENJAMINSON M A,GILCHRIEST J A,LORENZ M.In vitro edible muscle protein production system (MPPS):stage 1,fish[J].Acta Astronaut,2002,51(12):879-889.
[32]	WILSCHUT K J,JAKSANI S,VAN DEN DOLDER J,et al.Isolation and characterization of porcine adult muscle-derived progenitor cells[J].J Cell Biochem,2008,105(5):1228-1239.
[33]	POST M J.Cultured beef:medical technology to produce food[J].J Sci Food Agric,2014,94(6):1039-1041.
[34]	KADIM I T,MAHGOUB O,BAQIR S,et al.Cultured meat from muscle stem cells:A review of challenges and prospects[J].J Integr Agric,2015,14(2):222-233.
[35]	ALFIERI F.Novel foods:artificial meat[M]//FERRANTI P,BERRY E M,ANDERSON J R.Encyclopedia of Food Security and Sustainability.Oxford:Elsevier,2019:280-284.
[36]	POST M J.Cultured meat from stem cells:Challenges and prospects[J].Meat Sci,2012,92(3):297-301.
[37]	AMIT M,CARPENTER M K,INOKUMA M S,et al.Clonally derived human embryonic stem cell lines maintain pluripotency and proliferative potential for prolonged periods of culture[J].Dev Biol,2000,227(2):271-278.
[38]	MEI I L,WENDY-YEO W Y,RAMASAMY R,et al.Advancements in reprogramming strategies for the generation of induced pluripotent stem cells[J].J Assist Reprod Genet,2011,28(4):291-301.
[39]	BOGLIOTTI Y S,WU J,VILARINO M,et al.Efficient derivation of stable primed pluripotent embryonic stem cells from bovine blastocysts[J].Proc Natl Acad Sci U S A,2018,115(9):2090-2095.
[40]	EDELMAN P D,MCFARLAND D C,MIRONOV V A,et al.Commentary:In vitro-cultured meat production[J].Tissue Eng,2005,11(5-6):659-662.
[41]	SAKAR M S,NEAL D,BOUDOU T,et al.Formation and optogenetic control of engineered 3D skeletal muscle bioactuators[J]. Lab Chip,2012,12(23):4976-4985.
[42]	BIAN W N,BURSAC N.Engineered skeletal muscle tissue networks with controllable architecture[J].Biomaterials, 2009, 30(7):1401-1412.
[43]	BUTLER M.Serum and protein free media[M]//AL-RUBEAI M.Animal Cell Culture.Cham:Springer International Publishing,2015.
[44]	HOCQUETIE J F,MAINSANT P,DAUDIN J D,et al.La viande du futur sera-t-elle produite in vitro?[J].INRA Prod Anim,2013, 26(4):363-374.
[45]	DANOVIZ M E,YABLONKA-REUVENI Z.Skeletal muscle satellite cells:background and methods for isolation and analysis in a primary culture system[M]//DIMARIO J.Methods in Molecular Biology.Totowa,NJ:Humana Press,2012:798.
[46]	LIU L F,MARTÍNEZ J L,LIU Z H,et al.Balanced globin protein expression and heme biosynthesis improve production of human hemoglobin in Saccharomyces cerevisiae[J].Metab Eng,2014,21:9-16.
[47]	MARTÍNEZ J L,LIU L F,PETRANOVIC D,et al.Engineering the oxygen sensing regulation results in an enhanced recombinant human hemoglobin production by Saccharomyces cerevisiae[J].Biotechnol Bioeng,2015,112(1):181-188.
[48]	TILMAN D,BALZER C,HILL J,et al.Global food demand and the sustainable intensification of agriculture[J].Proc Natl Acad Sci U S A,2011,108(50):20260-20264.
[49]	BHAT Z F,BHAT H,PATHAK V.Chapter 79-prospects for in vitro cultured meat-a future harvest[M]//LANZA R,LANGER R,VACANTI J.Principles of Tissue Engineering.4th ed.Amsterdam:Academic Press,2014.
[50]	ZHANG M,LI L,BAI J F.Consumer acceptance of cultured meat in urban areas of three cities in China[J].Food Control, 2020,118:107390.
[51]	国家畜禽遗传资源委员会组.国家畜禽遗传资源委员会.中国畜禽遗传资源志:羊志[M].北京:中国农业出版社,2011.National livestock and Poultry Genetic Resources Committee.National Committee on Livestock and Poultry Genetic Resources. Animal genetics resources in China:Sheep and goats[M].Beijing:China Agriculture Press,2011.(in Chinese)
[52]	VAN DER WEELE C,FEINDT P,VAN DER GOOT A J,et al.Meat alternatives:an integrative comparison[J].Trends Food Sci Technol,2019,88:505-512.
[53]	肯德基人造肉炸鸡开始提供包括素食鸡块和无骨鸡[J].家禽科学,2019(9):58.KFC has started offering clutured chicken that includes vegetarian nuggets and boneless chicken[J].Poultry Science,2019(9):58.(in Chinese)
[54]	娄晓晶.人造肉公司Beyond Meat纳斯达克上市当天涨163%[N].2019-05-13.LOU X J.Beyond Meat,an artificial Meat company,rose 163% on its nasdaq debut[N].2019-05-13.(in Chinese)
[55]	BONNY S P F,GARDNER G E,PETHICK D W,et al.Artificial meat and the future of the meat industry[J].Anim Prod Sci, 2017, 57(11):2216-2223.
[56]	太空产牛肉?以色列公司用3D生物打印机培育首块太空人造肉[N].搜狐.2019-10-08.Beef grown in space?An Israeli company has grown the first artificial meat in space using a 3D bio-printer[N].Sohu.2019-10-08.(in Chinese)、
[57]	人造肉首次在国际空间站培育成功[J].技术与市场,2020,27(1):3.Artificial meat has been grown for the first time on the International Space Station[J].Technology and Market,2020,27(1):3.(in Chinese)
[58]	南京农业大学国家肉品中心:中国第一块人造培养肉诞生[N].人民日报.2019-11-18.Nanjing Agricultural University National Meat Center:China's first artificial cultured meat was born[N].Paper People.2019-11-18.(in Chinese)
[59]	BEN-ARYE T,SHANDALOV Y,BEN-SHAUL S,et al.Textured soy protein scaffolds enable the generation of three-dimensional bovine skeletal muscle tissue for cell-based meat[J].Nat Food,2020,1(4):210-220.