Journal article
Enhancing the palatability of cultivated meat
Trends in Biotechnology, Vol.42(9), pp.1112-1127
2024
PMID: 38531694
Abstract
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.
Details
- Title
- Enhancing the palatability of cultivated meat
- Authors
- Ella G. Lambert - University of SydneyChristopher J. O’Keeffe - SmartMCs (Australia)Alexander O. Ward - University of the Sunshine Coast, Queensland, Centre for BioinnovationTim A. Anderson - School of Biomedical Engineering, University of Sydney, Sydney, NSW 2008, AustraliaQueenie Yip - University of SydneyPeter L.H. Newman (Corresponding Author) - University of Sydney
- Publication details
- Trends in Biotechnology, Vol.42(9), pp.1112-1127
- Publisher
- Cell Press
- Date published
- 2024
- DOI
- 10.1016/j.tibtech.2024.02.014
- ISSN
- 1879-3096
- PMID
- 38531694
- Organisation Unit
- Centre for Bioinnovation
- Language
- English
- Record Identifier
- 991016471002621
- Output Type
- Journal article
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