The growing global population, environmental concerns, and resource limitations necessitate the development of sustainable protein sources to replace traditional meat production. Plant-based and insect-based alternatives are being explored, but consumer acceptance and organoleptic properties need improvement. Cell-based meat (cultured meat) offers a promising solution, but current methods face challenges in scaling up production due to the cost and complexity of scaffolds and culture media. This study proposes cell powder meat (CPM) as a novel, cost-effective alternative, fabricated without a 3D scaffold and using a reduced serum-containing medium. The use of food powder is highlighted as offering advantages such as ease of processing, preservation, and transport. This research focuses on developing a CPM with a desirable meaty flavor and high protein content, addressing the limitations of current alternative protein sources.

Extensive research is ongoing in cell-based meat production, with a significant focus on scaling up production and reducing costs. Scaffolds are crucial for mass production and product structure; however, food-grade materials and low production costs are essential for commercialization. Cell sheet technology, which eliminates the need for 3D scaffolds, offers a potential solution. Previous studies have investigated various scaffolds, including those made from gelatin, chitosan/cellulose, and gelatin MAGIC powder, aiming to improve cost-effectiveness and product quality. The authors highlight the limitations of plant and insect-based protein powders regarding consumer acceptance and sensory characteristics. This paper aims to overcome these limitations with the production of CPM.

C2C12 mouse myoblast cells were cultured in three groups: G1 (control, 10% FBS), G2 (5% FBS), and G3 (5% FBS + C-phycocyanin). Cell proliferation was assessed using a CCK-8 assay. Differentiation was induced using a differentiation medium (DM). Immunofluorescent staining with MyHC and DAPI was used to visualize myotube formation and quantify the fusion index. After 12 days, cells were harvested, lyophilized, and processed into CPM. Protein content was determined using the BCA assay. Flavor analysis was performed on grilled CPM and beef tenderloin samples using HS-SPME-GC-MS. Proteome analysis compared the protein composition of CPM and bovine muscle tissue, with subsequent GO analysis to identify differentially expressed proteins. Statistical significance was determined using a two-sample t-test.

Cell proliferation was similar across all three groups, with G1 showing slightly higher proliferation in the initial stages. However, G2 and G3 showed significantly higher fusion indices (55.6% and 58.8%, respectively) compared to G1 (21.9%), indicating enhanced myoblast differentiation in low-serum conditions. The BCA assay confirmed that higher differentiation correlated with higher protein content. G2 demonstrated the highest cost-efficiency, producing significant protein at the lowest cost. The CPM exhibited a protein content of 48.1%, significantly higher than chicken breast (25.7%) and beef tenderloin (20.7%). Flavor analysis showed that CPM contained pentanal (almond flavor), hexanal (oily and fatty), acetic acid (fruity and sour), and heptanal (fatty and nutty), demonstrating similarities with the flavor profile of beef tenderloin. Proteomic analysis revealed 3047 proteins in CPM, with 1050 proteins upregulated and 491 proteins downregulated compared to bovine muscle tissue. GO analysis indicated that upregulated proteins were involved in cellular processes like RNA splicing, translation, and protein folding. Downregulated proteins were associated with muscle contraction and sarcomere organization, reflecting the difference in tissue structure between CPM and beef.

The study successfully demonstrated that CPM, produced from C2C12 cells cultured under low-serum conditions, offers a cost-effective and high-protein food alternative. The enhanced differentiation in low-serum conditions is noteworthy, suggesting potential strategies for optimizing cell-based meat production. The high protein content and similar flavor profile to meat validate the potential of CPM as a meat substitute. The proteomic analysis provided insights into the protein composition and cellular organization of CPM, highlighting differences in protein expression compared to beef tissue, which is expected given the lack of muscle tissue structure in CPM. The results suggest that optimized culture conditions can significantly impact the cost-effectiveness and protein yield of cell-based meat production. This research has significant implications for the scalability and affordability of cultured meat.

This study successfully developed cell powder meat (CPM) as a high-protein, cost-effective alternative to traditional meat. The superior protein content and comparable flavor profile demonstrate its potential as a viable food source. Future research could explore the use of other cell types (e.g., fat cells) to enhance nutritional value and flavor diversity. The use of cells from different animal species also warrants further investigation. This approach provides a promising strategy for overcoming the cost and scalability challenges associated with cultured meat production.

The study utilized C2C12 cells, a mouse myoblast cell line, which may not fully represent the characteristics of animal muscle cells. Further research is needed to validate the results using cells derived from various animal species. The flavor analysis focused on a limited set of volatile compounds. More extensive sensory evaluation is required to thoroughly compare the flavor profiles of CPM and different types of meat. The long-term stability and storage characteristics of CPM also require further investigation.