近年来随着人们对身心健康、环保及美味食品的追求，我国肉类农产品的供求出现了严重的不平衡及波动。欧美等国已经投入大量资源开展人造肉研究，预计未来可能将对我们国的食品及肉制品市场造成很大的影响。所以将人造肉来替代我们传统肉类的产品，首先需要能够提供肉的美味和营养，还要给生态能源、环境等带来可持续性发展。人造肉主要分为两种：一种是通过植物蛋白及其他植物性成分合成的植物人造肉，另外一种是通过动物干细胞合成的细胞人造肉。但人造肉目前仍存在较多的技术、安全以及成本等方面问题。该文对人造肉的研究现状和存在的问题进行综述，以期对我国人造肉及相关领域研究提供参考。

In recent years, the increasing pursuit of more sustainable, nutritional, and appealing food has led to a serious imbalance between supply and demand of meat in China. European and American countries have invested a lot of resources in research on artificial meat that may significantly affect the future of food markets in China. Artificial meat is mainly divided into two types, one is plant-based meat synthesized from plant proteins and other plant components, and the other is cell-cultured meat produced using animal stem cells. This substitute for conventional meat shows potential as a delectable and nutritious alternative. Furthermore, it reduces ecological footprint for environmental sustainability. Despite its advantages, there are many technical, safety, and cost limitations in manufacturing artificial meat. This article highlights the discussion around its current research progress and the prevailing challenges, with the aim to guide future research on artificial meat in China.

广东省重点领域计划项目（2021B707060001）