The Public Health Value of Cultivated Meat: Nutrition, Safety, and Public Perception

Abstract

As an emerging achievement in food technology, artificial meat has significant advantages in nutritional optimization, food safety assurance, and environmental sustainability. This article explores the nutritional structure, microbial and antibiotic control capabilities of plant-based meat and cultured meat, as well as consumers' current understanding of artificial meat. Through a comprehensive evaluation of the adjustability of nutritional components, safety control ability, and public acceptance of artificial meat, this article found that artificial meat is superior to traditional meat in terms of nutritional supplementation and food safety, especially in reducing saturated fatty acids, enhancing trace element supply, and reducing pathogen contamination and antibiotic use, demonstrating unique advantages. In addition, cultured meat is produced in a sterile environment, effectively controlling microbial risks, while plant-based meat has a positive role in chronic disease prevention due to its high content of dietary fiber. However, consumers' acceptance of artificial meat is still influenced by factors such as price, taste, and safety, and public concerns about its "unnaturalness" still exist. Research shows that a sound regulatory framework and targeted science education will be the key path to promoting the future development of artificial meat, which is expected to enhance its social acceptance and promote the construction of a healthy and sustainable food system.