Defined as meat cultured in a laboratory within a bioreactor under controlled artificial conditions, in vitro meat is a relatively recent area that has opened a whole universe of possibilities and opportunities for the meat sector. With improved chemical and microbial safety and varied options, in vitro meat has been proposed as a green, healthy, environmentally friendly, and nutritionally better product that is free from animal suffering and death. Cell culture and tissue culture are the most probable technologies for the development of this futuristic muscle product. However, there are many challenges in the production of a suitable product at an industrial scale under a sustainable production system and a great body of research is required to fill the gaps in our knowledge. Many materials used in the product development are novel and untested within the food industry and demand urgent regulatory and safety assessment systems capable of managing any risks associated with the development of cultured meat. The future of this product will depend on the actions of governments and regulatory agencies. This article highlights emerging biotechnological options for the development of cultured meat and suggests ways to integrate these emerging technologies into meat research. It considers the problems and possibilities of developing cultured meat, opportunities, ethical issues as well as emerging safety and regulatory issues in this area.

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体外肉的技术，法规和道德方面：未来的无屠宰收获

体外肉类被定义为在受控的人工条件下在生物反应器中的实验室中培养的肉类，是一个相对较新的领域，为肉类部门打开了无限的机遇和机遇。体外具有更高的化学和微生物安全性以及多种选择有人提出将肉作为一种绿色，健康，环保和营养更好的产品，而不会遭受动物的折磨和死亡。细胞培养和组织培养是开发这种未来派肌肉产品的最有可能的技术。然而，在可持续的生产体系​​下以工业规模生产合适的产品存在许多挑战，需要大量的研究来填补我们的知识空白。产品开发中使用的许多材料在食品工业中都是新颖的且未经测试，因此需要能够管理与养殖肉类开发相关的任何风险的紧急监管和安全评估系统。该产品的未来将取决于政府和监管机构的行动。本文重点介绍了用于养殖肉类开发的新兴生物技术选择，并提出了将这些新兴技术整合到肉类研究中的方法。它考虑了发展养殖肉类的问题和可能性，机会，道德问题以及该领域出现的安全和监管问题。