Among future food problems, the demand for meat is expected to increase rapidly, but the production efficiency of meat, which is a protein source, is very low compared to other foods. To address this problem, research on the development and production of cultured meat as an alternative meat source using muscle stem cells in vitro has recently been undertaken. Many studies have been conducted on myosatellite cells for medical purposes, but studies on alternative meat production are rare. In vitro cell culture mimics the in vivo environment for cell growth. The satellite cell niche is closer to hypoxic (2% O2) than normoxic (20% O2) conditions. The aim of this study was to investigate the efficient oxygen conditions of myosatellite cell cultures for the production of cultured meat. The bovine satellite cell counts and mRNA (Pax7, Myf5 and HIF1α) levels were higher in hypoxia than normoxia (p < 0.05). Through Hoechst-positive nuclei counts, and expression of Pax7, MyoD and myosin protein by immunofluorescence, it was confirmed that muscle cells performed normal proliferation and differentiation. Myoblast fusion was higher under hypoxic conditions (p < 0.05), and the myotube diameters were also thicker (p < 0.05). In the myotube, the number of cells was high in hypoxia, and the expression of the total protein amounts, differentiation marker mRNA (myogenin, myosin and TOM20), and protein markers (myosin and TOM20) was also high. The study results demonstrated that the proliferation and differentiation of bovine myosatellite cells were promoted more highly under hypoxic conditions than under normoxic conditions. Therefore, hypoxic cultures that promote the proliferation and differentiation of bovine myosatellite cells may be an important factor in the development of cultured meat.

This study aimed to determine whether fermented soy sauce has a mutually synergistic effect on the quality and storage properties of pork patties, and to investigate the effects on the availability and physicochemical properties of various taste ingredients of soy sauce, a traditional Korean food ingredient. The experimental groups were as follows: Control (−): No additives; Control (+): 0.1% ascorbic acid; T1: 1% fermented soy sauce; T2: 3% fermented soy sauce; T3: 5% fermented soy sauce. No significant difference was detected in moisture, protein, and fat among the various treatment groups; however, ash content and water holding capacity increased and texture properties improved with the concentration of fermented soy sauce. The addition of fermented soy sauce during refrigerated storage for 10 days showed a positive effect on the storage properties. The peroxide value, content of thiobarbituric acid reactive substances and total phenolics, and 2,2-diphenyl-1-picrylhydrazyl free radical scavenging activity differed significantly in pork patties with different treatments and storage intervals. The effect of fermented soy sauce on the overall quality and storage properties of pork patties during refrigerated storage is relatively unknown. These findings demonstrate that the addition of fermented soy sauce improves the quality properties and antioxidant activity of pork patties.

This study evaluated the physicochemical characteristics and storage stability (at 0, 3, and 7 days) of hybrid beef patties with different amount of shiitake mushrooms (Lentinus edodes) added. Shiitake mushrooms contain healthy ingredients such as ergosterol and β-glucan. Four proportions of shiitake mushrooms were added to beef patties (T1, 20%, T2, 40%, T3, 60%, T4, 80%) as a substitute for beef and compared with a control group (CON 0%). Chemical composition, water holding capacity (WHC), cooking loss, pH, color, texture profile analysis, and sensory properties of the products were compared on day 0. As a storage stability experiment, volatile basic nitrogen (VBN), 2-thiobarbituric acid reactive substances (TBARS), and total microbial count were compared (0, 3, and 7 days). The results revealed that replacement with shiitake improved the WHC and cooking loss of patties but had a negative effect on sensory properties and storage stability. These results indicate that shiitake mushrooms can be added along with beef to produce hybrid patties; however, the usage amount must be considered.

Culturing characteristics of Hanwoo myosatellite cells incubated different temperature.

For efficient production of cultured meat, chicken breast muscle cells and chicken leg muscle cells were proliferated and differentiated using medium with various serums, and proliferation and differentiation ability were analyzed. Chicken breast muscle cells and chicken leg muscle cells were cultured with serum-free medium (NC), medium with 20% FBS (C), medium with 10% chicken serum (CS) and 5% horse serum (HS) (T1), medium with 10% CS (T2), medium with 5% HS (T3). Using the immunofluorescence staining, Pax7 and nuclei were stained in chicken breast muscle cells and chicken leg muscle cells to confirm that they were muscle satellite cells. As a result of cell counting, both cells cultured in T1 medium proliferated the most. Chicken breast muscle cells and chicken leg muscle cells were subcultured from passage 1 to passage 6 using T1 medium. In both cells, viability and number of live cells decreased with increasing passage, but chicken leg muscle cells had higher viability and number of live cells than chicken breast muscle cells in all passages. Cells were differentiated using differentiation medium containing 10% chicken serum and 5% horse serum for each passage. It was confirmed that the differentiation ability of chicken leg muscle cells was more maintained as passage increased than chicken breast muscle cells. Therefore, it is considered that the results of chicken cells will become the basic data for the development of cultured meat.