Technical requirements for cultured meat production: a review

Sivasubramanian Ramani1, Deunsol Ko1, Bosung Kim1, Changjun Cho1, Woosang Kim1, Cheorun Jo2, Chang-Kyu Lee2, Jungsun Kang3, Sunjin Hur4, Sungkwon Park1,*
Author Information & Copyright
1Department of Food Science and Biotechnology, Sejong University, Seoul 05006, Korea.
2Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Sciences, Seoul National University, Seoul 08826, Korea.
3Genebiotech Co. Ltd, Seoul 05006, Korea.
4Department of Animal Science and Technology, Chung-Ang University, Anseong si 17546, Korea.
*Corresponding Author: Sungkwon Park, Department of Food Science and Biotechnology, Sejong University, Seoul 05006, Korea, Republic of. Phone: +82-2-3408-2906. E-mail:

© Copyright 2021 Korean Society of Animal Science and Technology. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License ( which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Dec 22, 2020; Revised: Feb 04, 2021; Accepted: Feb 08, 2021

Published Online: Mar 04, 2021


Environment, food, and disease have a selective force on the present and future as well as our genome. Adaptation of livestock and the environmental nexus, including forest encroachment for anthropological needs, has been proven to cause emerging infectious diseases. Further, these demand changes in meat production and market systems. Meat is a reliable source of protein, with a majority of the world population consumes meat. To meet the increasing demands of meat production as well as address issues, such as current environmental pollution, animal welfare, and outbreaks, cellular agriculture has emerged as one of the next industrial revolutions. Lab grown meat or cell cultured meat is a promising way to pursue this; however, it still needs to resemble traditional meat and be assured safety for human consumption. Further, to mimic the palatability of traditional meat, the process of cultured meat production starts from skeletal muscle progenitor cells isolated from animals that proliferate and differentiate into skeletal muscle using cell culture techniques. Due to several lacunae in the current approaches, production of muscle replicas is not possible yet. Our review shows that constant research in this field will resolve the existing constraints and enable successful cultured meat production in the near future. Therefore, production of cultured meat is a better solution that looks after environmental issues, spread of outbreaks, antibiotic resistance through the zoonotic spread, food and economic crises.

Keywords: Cultured meat; meat alternative; next industrial revolution; livestock and environment axis; health and wellness; emerging infectious disease