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Cultured meat with enriched organoleptic properties by regulating cell differentiation

Food Science and Technology

Cultured meat with enriched organoleptic properties by regulating cell differentiation

M. Lee, S. Park, et al.

Discover how a team of researchers, including Milae Lee and Sohyeon Park, is revolutionizing cultured meat by enhancing its organoleptic and nutritional qualities through innovative scaffold engineering. Their breakthrough allows the creation of meat with taste profiles that closely mimic traditional beef, opening new avenues for sustainable food production.

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Playback language: English
Abstract
This study demonstrates a novel strategy to enhance the organoleptic and nutritional properties of cultured meat by precisely regulating cell differentiation using scaffold engineering. By controlling the stiffness of gelatin/alginate scaffolds, the researchers tailored the 2D differentiation of bovine myoblasts and adipose-derived mesenchymal stem cells. This approach led to the fabrication of cultured meat with sensory profiles closely resembling conventional beef, achieved by assembling muscle and adipose constructs composed of highly differentiated cells.
Publisher
Nature Communications
Published On
Jan 02, 2024
Authors
Milae Lee, Sohyeon Park, Bumgyu Choi, Woojin Choi, Hyun Lee, Jeong Min Lee, Seung Tae Lee, Ki Hyun Yoo, Dongoh Han, Geul Bang, Heeyoun Hwang, Won-Gun Koh, Sangmin Lee, Jinkee Hong
Tags
cultured meat
scaffold engineering
cell differentiation
bovine myoblasts
nutritional properties
gelatin alginate scaffolds
sensory profiles

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