Enhancing the palatability of cultivated meat.

Autor: Lambert EG; School of Biomedical Engineering, University of Sydney, Sydney, NSW 2008, Australia; School of Materials Science and Engineering, University of New South Wales Sydney, Sydney, NSW 2052, Australia., O'Keeffe CJ; Vow Group Pty Ltd., Sydney, NSW 2015, Australia; SmartMCs, Sydney, NSW 2007, Australia., Ward AO; Vow Group Pty Ltd., Sydney, NSW 2015, Australia; Centre for BioInnovation, University of the Sunshine Coast, Sippy Downs, QLD 4556, Australia; ARTA Bioanalytics, Sydney, NSW 2000, Australia., Anderson TA; School of Biomedical Engineering, University of Sydney, Sydney, NSW 2008, Australia., Yip Q; School of Biomedical Engineering, University of Sydney, Sydney, NSW 2008, Australia., Newman PLH; School of Biomedical Engineering, University of Sydney, Sydney, NSW 2008, Australia; EMBL Australia, Single Molecule Science Node, School of Biomedical Sciences, University of New South Wales Sydney, Sydney, NSW 2052, Australia. Electronic address: peter.newman1@unsw.edu.au.
Jazyk: angličtina
Zdroj: Trends in biotechnology [Trends Biotechnol] 2024 Sep; Vol. 42 (9), pp. 1112-1127. Date of Electronic Publication: 2024 Mar 26.
DOI: 10.1016/j.tibtech.2024.02.014
Abstrakt: Cultivated meat (CM) has transitioned from a futuristic concept to a present reality, with select products approved for consumption and sale in Singapore, Israel, and the USA. This evolution has emphasized scalable, cost-effective, and sustainable production, as well as navigation of regulatory pathways. As CM develops, a crucial challenge lies in delivering products that are highly appealing to consumers. Central to this will be refining CM palatability, a term encompassing food's taste, aroma, texture, tenderness, juiciness, and color. We explore the scientific and engineering approaches to producing palatable CM, including cell-line selection, cell differentiation, and post-processing techniques. This includes a discussion of the structural and compositional properties of meat that are intrinsically coupled to palatability.
Competing Interests: Declaration of interests This work was produced as a collaboration between academia and industry. C.J.O is an employee of Smart MCs Pty Ltd, a company developing biomaterials for cell culture applications, including cultivated meat. A.O.W. is a founding employee of Arta Bioanalytics, an Australian company working in bioinformatics for cultivated meat. Contributions by C.J.O and A.O.W were also undertaken during their employment at Vow Group Pty Ltd., an Australian company focused on the development of cultivated meat. The views and scientific conclusions expressed in this manuscript are those of the authors and do not represent the views of their current or former affiliated organizations. Aside from the aforementioned, the other authors declare that they have no competing interests influencing this work.
(Copyright © 2024 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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