Journal Textile Coloration and Finishing Year / Vol., Issue, Month 2022 / V.34,no.4,Dec Title Prospects and Challenges of Lab-cultured Meat: A Comprehensive Review Authors Sun-Mi Zo1, Yong-Joo Seok1, Sung Soo Han1,2, and Soon-Mo Choi Institution/Affiliations Yeungnam University Pages/Total page pp.302 ~ 311 / 10 Language Korean Abstract Increase of population, lack of land, and decrease in fertility of soil have caused the limitation of food production across the globe. This leads to developing alternative foods, at the same time, vegan society have been got bigger. They argue for animal’s right to life and happiness, dissent from breeding and improving livestock, and proscribe eating meat. Emerging problem concerns their health as many turn to vegan society. Only intaking vegetable protein can cause health problems, leading to the development of novel food replacing meat. The most promising candidate is non-slaughtered cultured meat which can be produced in a laboratory. The cultured meat enables it to keep its texture, nutrient, and taste while also addressing the problems of breeding stock and slaughter. We have discussed the cultured meat industry from the perspective of a vegan society, and the prospects were considered from various aspects of awareness and preference. Keywords cultured meat, vegan, vegetarian, protein, health Download   Reference http://koreascience.or.kr/journal/OSGGBT.page