关键词: 人造肉, 分类, 命名, 培育肉, 素肉

Abstract: 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.

Key words: artificial meat, classification, nomenclature, cultured meat, plant-based meat