Classification of Artificial Meat and Suggestions on Normalization of Nomenclature for Related Terms

被引：3

作者：

Wang S. ^{[1
]}

Li S. ^{[1
]}

Li Y. ^{[1
]}

Li S. ^{[1
]}

Zhang S. ^{[1
]}

机构：

[1] China Meat Food Research Center, Beijing Academy of Food Sciences, Beijing

来源：

| 1600年 / Chinese Chamber of Commerce卷 / 41期

关键词：

Artificial meat; Classification; Cultured meat; Nomenclature; Plant-based meat;

D O I：

10.7506/spkx1002-6630-20200331-443

中图分类号：

学科分类号：

摘要：

With the rapid expansion of the global population and the unprecedented expansion of the middle-income population, the demand of human beings for meat products has shown an unprecedentedly rapid growth trend. Simply relying on the traditional breeding industry to meet the rapid growth of human consumption of meat products is facing increasingly severe challenges. Artificial meat is the most potential solution to the dilemma of meat production and consumption by humans. At present, artificial meat consists of two categories: one is based on plant proteins, which can simulate the appearance and taste of real meat products to the maximum extent and is also known as plain meat, plant meat, simulated meat, etc.; the other is based on biological tissue culture, which can provide real animal protein for human beings, bypassing animal feeding and is also known as cultivated meat, in vitro meat or clean meat, etc. However, as the artificial meat industry is just emerging in China, relevant terms, standards, laws and regulations are yet to be formulated, resulting in the confusion of nomenclature for terms related to artificial meat. In this article, based on literature data concerning artificial meat production technology, production process, social acceptance, and nomenclature currently adopted in China and worldwide, some suggestions on the normalization of nomenclature for terms related to artificial meat in China are proposed. © 2020, China Food Publishing Company. All right reserved.

引用

页码：310 / 316

页数：6

共 41 条

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[9] Listing of color additives exempt from certification
[10] soy leghemoglobin

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