Artificial meat? Feasible approach based on the experience from cell culture studies |
| |
作者姓名: | Arkadiusz Orzechowski |
| |
作者单位: | Department of Physiological Sciences, Faculty of Veterinary Medicine, Warsaw University of Life Sciences, Szkoa Gówna Gospodarstwa Wiejskiego, Nowoursynowska 159,02-776 Warsaw, Poland;Electron Microscopy Platform, Mossakowski Medical Research Centre, Polish Academy of Sciences,Pawińskiego 5, 02-106Warsaw, Poland |
| |
基金项目: | provided by grant from the National Science Centre in Poland (UMO-2013/11/B/NZ5/03106) |
| |
摘 要: | This short review is to list pros and cons which are based on the literature and personal experience in cell culture studies related to possible commercial production of artificial meat as functional food. The general view of muscle composition and determinants of meat quality are shortly described. Principles of muscle cell propagation in culture and mutual relationships between different cell types present in this organ are briefly discussed. Additionally, the effects of some cytokines and growth factors for muscle cell growth and muscle tissue development are indicated. Finally, conclusion remarks related to detrimental consequences of meat production to natural environment as well as personal opinion of author on the prospects of artificial meat production are declared.
|
关 键 词: | artificial meat cell and tissue cultures muscle growth muscle composition |
本文献已被 CNKI 等数据库收录! |
|