A Comparative Study on the Taste Characteristics of Satellite Cell Cultured Meat Derived from Chicken and Cattle Muscles

Autor:	Seon-Tea Joo, Jung-Suk Choi, Sun-Jin Hur, Gap-Don Kim, Chan-Jin Kim, Eun-Yeong Lee, Allah Bakhsh, Young-Hwa Hwang
Rok vydání:	2022
Předmět:	taste characteristics congenital hereditary and neonatal diseases and abnormalities umami intensity cultured muscle tissue cultured meat satellite cell Animal Science and Zoology cultured meat taste Article nervous system diseases Food Science
Zdroj:	Food Science of Animal Resources
ISSN:	2636-0780 2636-0772
DOI:	10.5851/kosfa.2021.e72
Popis:	This study investigated the amino acid and nucleotide-related compound composition and taste characteristics of cultured muscle tissue (CMT) obtained by culturing satellite cells isolated from chicken and cattle and compared them to those of traditional meat (TM). The content of all amino acids except valine and tyrosine was significantly different between CMT and TM (p
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::af96deb704475d09ebd3582cc583af8e https://doi.org/10.5851/kosfa.2021.e72 Zobrazit plný text záznamu