A rich-nutritious cultured meat via bovine myocytes and adipocytes co-culture: Novel Prospect for cultured meat production techniques

• Published in: Food chemistry Vol. 460; no. Pt 3; p. 140696
• Main Authors: Wang, Yafang, Zhuang, Di, Munawar, Noshaba, Zan, Linsen, Zhu, Jie
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01-12-2024
• Subjects: Co-culture; Cultured-meat; Digestibility; Taste; Taste; Cultured-meat; Co-culture; Digestibility
• ISSN: 0308-8146; 1873-7072; 1873-7072
• DOI: 10.1016/j.foodchem.2024.140696

Cultured meat, an emerging meat production technology, has reduced environmental burden as well as provide healthier and more sustainable method of meat culture. Fat in cultured meat is essential for enhancing texture, taste, and tenderness. However, current cultured meat production method is limited to single-cell type. To meet the consumer demands for cultured meat products, it is crucial to develop new methods for producing cultured meat products that contain both muscle and fat. In this study, cell viability and differentiation were promoted by controlling the ratio and cultivation conditions of myocytes and adipocytes. The total digestibility of cultured meat exceeded 37%, higher than that of beef (34.7%). Additionally, the texture, appearance, and taste of the co-cultured meat were improved. Collectively, this research has great promise for preparing rich-nutritious and digestion cultured meat.
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•Co-culture enhanced meat quality by controlling the ratio of bovine myocytes and adipocytes.•Co-cultured meat improved the texture, appearance, flavor, digestibility, and basic nutritional components.•Co-cultured meat increases consumer acceptance and meets the diversity of consumer needs.