Food Science and Technology

Cultured meat platform developed through the structuring of edible microcarrier-derived microtissues with oleogel-based fat substitute

F. Yen, J. Glusac, et al.

Discover a groundbreaking cultured meat platform developed by Feng-Chun Yen and colleagues that utilizes edible microcarriers and an innovative oleogel-based fat substitute. This research showcases two unique prototypes catering to diverse culinary experiences, heralding a new era in the commercial production of meat alternatives.

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Playback language: English

Index

Abstract

This paper introduces a cultured meat platform using edible microcarriers and an oleogel-based fat substitute. Bovine mesenchymal stem cells are expanded on edible chitosan-collagen microcarriers, generating cellularized microtissues. An oleogel system with plant protein acts as a fat substitute, mimicking beef fat's appearance and texture. Two cultured meat prototypes—layered and burger-like—are created. The layered prototype shows enhanced stiffness, while the burger-like prototype has a marbling appearance and softer texture. This platform contributes to developing various cultured meat products and promoting commercial production.

Publisher

Nature Communications

Published On

May 23, 2023

Authors

Feng-Chun Yen, Jovana Glusac, Shira Levi, Anton Zernov, Limor Baruch, Maya Davidovich-Pinhas, Ayelet Fishman, Marcelle Machluf

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