Cultured meat: Processing, packaging, shelf life, and consumer acceptance

Siddiqui, Shahida Anusha; Bahmid, Nur Alim; Karim, Ikawati; Mehany, Taha; Gvozdenko, Alexey Alekseevich; Blinov, Andrey Vladimirovich; Nagdalian, Аndrey Аshotovich; Wang, Li; Lorenzo, José M.

doi:10.1016/j.lwt.2022.114192

Cited by 28 publications

(16 citation statements)

References 116 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Therefore, it is important to form myoglobin protein, which is a factor in the red color of meat, because it is not present in cultured meat ( Suman and Joseph, 2013 ). Color changes are induced by manipulating the culture conditions to replace myoglobin, such as adding extracellular heme protein or adding additional iron to the culture medium ( Post and Hocquette, 2017 ; Siddiqui et al, 2022 ). Research is also being conducted to replace the red color using additives that are natural colorants, such as beets, carrots, tomatoes, and paprika ( Bohrer, 2019 ; Grispoldi et al, 2022 ).…”

Section: Appearance Characteristics Of Cultured Meatmentioning

confidence: 99%

The Need for Research on the Comparison of Sensory Characteristics between Cultured Meat Produced Using Scaffolds and Meat

Lee,

Choi

2024

Food Sci Anim Resour

View full text Add to dashboard Cite

Cultured meat is one of the research areas currently in the spotlight in the agricultural and livestock industry, and refers to cells obtained from livestock that are proliferated and differentiated and processed into edible meat. These cell-cultured meats are mainly studied at the lab-scale by culturing them in flasks, and for commercial use, they are produced using scaffolds that mimic cell supports. Scaffolds are broadly divided into fiber scaffolds, hydrogels, and micro-carrier beads, and these are classified according to processing methods and materials. In particular, a scaffold is essential for mass production, which allows it to have appearance, texture, and flavor characteristics similar to meat. Because cultured meat is cultured in a state where oxygen is blocked, it may be lighter in color or produce less flavor substances than edible meat, but these can be compensated for by adding natural substances to the scaffolds or improving fat adhesion. In addition, it has the advantage of being able to express the texture characteristics of the scaffolds that make up the meat in various ways depending on the materials and manufacturing methods of the scaffolds. As a result, to increase consumers’ preference for cultured meat and its similarity to edible meat, it is believed that manufacturing scaffolds taking into account the characteristics of edible meat will serve as an important factor. Therefore, continued research and interest in scaffolds is believed to be necessary.

show abstract

Section: Appearance Characteristics Of Cultured Meatmentioning

confidence: 99%

The Need for Research on the Comparison of Sensory Characteristics between Cultured Meat Produced Using Scaffolds and Meat

Lee,

Choi

2024

Food Sci Anim Resour

View full text Add to dashboard Cite

show abstract

“…Innovative solutions like additives (red beet juice and saffron) can enhance colour (Olenic & Thorrez, 2023). Also, co‐culturing myocytes and adipocytes is essential for desired texture and flavour, with techniques like 3D bioprinting holding promise for addressing muscle fibre alignment and heterogeneity (Tomiyama et al ., 2020; Siddiqui et al ., 2022).…”

Section: Scaffolds and Microcarriersmentioning

confidence: 99%

“…The texture and taste of CM relate to component alignment, including myofibrils, connective tissue and fat distribution in the scaffold structure. Enhancement methods encompass microstructured scaffolds, ECM modifications, edible matrices and co‐culturing (Fraeye et al ., 2020; Siddiqui et al ., 2022). CM prototypes still need proper alignment and essential proteins like actin and myosin (Ng & Kurisawa, 2021).…”

Section: Scaffolds and Microcarriersmentioning

confidence: 99%

Review in edible materials for sustainable cultured meat: scaffolds and microcarriers production

Moslemy,

Sharifi,

Asadi‐Eydivand

et al. 2023

Int J of Food Sci Tech

View full text Add to dashboard Cite

SummaryCultured meat, also known as lab‐grown or cell‐based meat, is a promising concept in the food industry that involves culturing animal cells in vitro to produce meat products, bypassing the need for traditional animal rearing and slaughter. This technology offers solutions to key challenges associated with conventional meat production, including environmental sustainability, animal welfare, and food security. However, the cultured meat industry must overcome significant hurdles to achieve commercial viability. Scaling up production to meet the increasing demand for meat is a considerable challenge, requiring a scalable edible scaffold, eliminating the need for separate scaffold removal, and ensuring product safety. Various edible materials, including polysaccharides and proteins, along with fabrication techniques like electrospinning and 3D printing, are explored in this review article.

show abstract

“…In addition, there are drinks based on vegetable protein -soy, nut, oat milk, etc. Alternative protein refers to three types of products: cultured (artificial) meat, vegetable meat, and insects [6][7][8]. Insects are already a traditional part of many regional and national diets.…”

Section: Dzhalyukova Et Almentioning

confidence: 99%

Socio-Economic Factors of the Edible Insects' Market Development

Dzhalyukova¹,

Fursov²,

Родионова³

et al. 2022

Entomol Appl Sci Lett

View full text Add to dashboard Cite

Due to the increase in the population on the planet, there is a question of an acute shortage of food. A particularly global problem is the lack of protein -the primary building material for all body tissues, organs, and systems. Modern scientists consider algae, microorganisms, and insects to be alternative protein sources. Studies of insect protein show a complete amino acid composition with a fairly large proportion of essential amino acids. In addition to protein, the insect body contains fats, including in the form of polyunsaturated fatty acids, as well as copper, zinc, calcium, and some other trace elements. In some countries (Asian and African), edible insects are taken for food; in some American and European countries, insects are bred in order to process them into pet and bird feed. However, many researchers do not doubt that only eating insects will be able to solve the problem of protein deficiency associated with overpopulation in the future. This article describes the advantages of insect biomass as a source of high nutritional value, which can be produced in large quantities without much harm to the environment. The social factors influencing the potential willingness of residents of different countries to consume insects for food are also described.

show abstract

Cultured meat: Processing, packaging, shelf life, and consumer acceptance

Cited by 28 publications

References 116 publications

The Need for Research on the Comparison of Sensory Characteristics between Cultured Meat Produced Using Scaffolds and Meat

The Need for Research on the Comparison of Sensory Characteristics between Cultured Meat Produced Using Scaffolds and Meat

Review in edible materials for sustainable cultured meat: scaffolds and microcarriers production

Socio-Economic Factors of the Edible Insects' Market Development

Contact Info

Product

Resources

About

Cultured meat: Processing, packaging, shelf life, and consumer acceptance

Cited by 28 publications

References 116 publications

The Need for Research on the Comparison of Sensory Characteristics between Cultured Meat Produced Using Scaffolds and Meat

The Need for Research on the Comparison of Sensory Characteristics between Cultured Meat Produced Using Scaffolds and Meat

Review in edible materials for sustainable cultured meat: scaffolds and microcarriers production

Socio-Economic Factors of the Edible Insects&#39; Market Development

Contact Info

Product

Resources

About

Socio-Economic Factors of the Edible Insects' Market Development