Studies on Meat Alternatives with a Focus on Structuring Technologies

Lee, Seung Yun; Lee, Da Young; Jeong, Jae Won; Kim, Jae Hyun; Yun, Seung Hyeon; Joo, Seon-Tea; Choi, Inho; Choi, Jung Seok; Kim, Gap-Don; Hur, Sun

doi:10.1007/s11947-022-02992-0

Cited by 27 publications

(15 citation statements)

References 115 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Electrospinning, in particular, is commonly used in tissue engineering to create alignment or non‐alignment scaffolds suitable for cell attachment, growth and differentiation. Applying an electric charge to a polymer solution can produce high‐porosity and 3D structure nanofibers (Lee et al ., 2023; Peranidze et al ., 2023). 3D bioprinting allows for creating complex and physiologically relevant 3D structures (Raees et al ., 2023).…”

Section: Methods Of Fabricationmentioning

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

Section: Methods Of Fabricationmentioning

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

show abstract

“…The cultured 3D printed meat is produced using stem cells, known as starter cells that are isolated and grown in bioreactor to produce large quantity of the biomass. The cells are then differentiated into edible tissue of muscle and scaffolding materials (biopolymers) that are then printed into the meat (Forgacs et al, 2014; Lee et al, 2023). As the bioink is deposited, the cells start to grow and are differentiated into edible tissue of muscle and scaffolding materials (biopolymers) that are then printed into the meat (Forgacs et al, 2014; Lee et al, 2023, Figure 7).…”

Section: D Printing Proceduresmentioning

confidence: 99%

“…The cells are then differentiated into edible tissue of muscle and scaffolding materials (biopolymers) that are then printed into the meat (Forgacs et al, 2014; Lee et al, 2023). As the bioink is deposited, the cells start to grow and are differentiated into edible tissue of muscle and scaffolding materials (biopolymers) that are then printed into the meat (Forgacs et al, 2014; Lee et al, 2023, Figure 7). After fusion, the biopolymer (e.g., agarose) structure is taken off the tissue, and the tissue is then stimulated with low frequencies in a bioreactor to cook the meat fibers.…”

Section: D Printing Proceduresmentioning

confidence: 99%

3D printed meat and the fundamental aspects affecting printability

Moparthi,

L.,

Karyappa

et al. 2023

Journal of Texture Studies

View full text Add to dashboard Cite

Three‐dimensional (3D) printing, one of the forms of additive manufacturing, has become a popular trend worldwide with a wide range of applications including food. The technology is adaptable and meets foods nutritional and sensory needs allowing meat processing to reach a sustainable level, technology addressing the food requirement of the ever‐increasing population and the fast‐paced lifestyle by reducing food preparation time. By minimizing food waste and the strain on animal resources, technology can help to create a more sustainable economy and environment. This review article discusses the 3D printing process and various 3D printing techniques used for food printing, such as laser powder bed fusion, inkjet food printing, and binder jetting, a suitable 3D technique used for meat printing, such as extrusion‐based bioprinting. Moreover, we discuss properties that affect the printability of meat and its products with their applications in the meat industry, 3D printing market potential challenges, and future trends.

show abstract

“…Because cultured meat is produced through cell cultivation in bioreactors, it has fewer ethical, religious, and environmental constraints than meats produced by traditional livestock farming ( Bryant, 2020 ). Therefore, the commercialization of cultured meat in the protein market is anticipated to have a promising outlook and offers advantages for introducing meats that are difficult to produce through traditional farming methods, or are not commonly available, such as wild game ( Lee et al, 2023 ). This development broadens the diversity of food options for consumers.…”

Section: Introductionmentioning

confidence: 99%

Industrial Research and Development on the Production Process and Quality of Cultured Meat Hold Significant Value: A Review

Kang,

Lee,

Kim

2024

Food Sci Anim Resour

View full text Add to dashboard Cite

Cultured meat has been gaining popularity as a solution to the increasing problem of food insecurity. Although research on cultured meat started later compared to other alternative meats, the industry is growing rapidly every year, with developed products evaluated as being most similar to conventional meat. Studies on cultured meat production techniques, such as culturing new animal cells and developing medium sera and scaffolds, are being conducted intensively and diversely. However, active in-depth research on the quality characteristics of cultured meat, including studies on the sensory and storage properties that directly influence consumer preferences, is still lacking. Additionally, studies on the combination or ratio of fat cells to muscle cells and on the improvement of microbiota, protein degradation, and fatty acid degradation remain to be conducted. By actively investigating these research topics, we aim to verify the quality and safety of cultured meats, ultimately improving the consumer preference for cultured meat products.

show abstract

Studies on Meat Alternatives with a Focus on Structuring Technologies

Cited by 27 publications

References 115 publications

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

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

3D printed meat and the fundamental aspects affecting printability

Industrial Research and Development on the Production Process and Quality of Cultured Meat Hold Significant Value: A Review

Contact Info

Product

Resources

About