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Cultured meat with enriched organoleptic properties by regulating cell differentiation

Author

Listed:
  • Milae Lee

    (Yonsei University)

  • Sohyeon Park

    (Yonsei University)

  • Bumgyu Choi

    (Yonsei University)

  • Woojin Choi

    (Yonsei University)

  • Hyun Lee

    (Kangwon National University)

  • Jeong Min Lee

    (Kangwon National University)

  • Seung Tae Lee

    (Kangwon National University
    Kangwon National University)

  • Ki Hyun Yoo

    (Simple Planet)

  • Dongoh Han

    (Simple Planet)

  • Geul Bang

    (Korea Basic Science Institute)

  • Heeyoun Hwang

    (Korea Basic Science Institute
    Korea Research Institute of Bioscience and Biotechnology)

  • Won-Gun Koh

    (Yonsei University)

  • Sangmin Lee

    (Chung-ang University)

  • Jinkee Hong

    (Yonsei University)

Abstract

Research on cultured meat has primarily focused on the mass proliferation or differentiation of muscle cells; thus, the food characteristics of cultured meat remain relatively underexplored. As the quality of meat is determined by its organoleptic properties, cultured meat with similar sensory characteristics to animal-derived meat is highly desirable. In this study, we control the organoleptic and nutritional properties of cultured meat by tailoring the 2D differentiation of primary bovine myoblasts and primary bovine adipose-derived mesenchymal stem cells on gelatin/alginate scaffolds with varying stiffness. We assess the effect of muscle and adipose differentiation quality on the sensory properties of cultured meat. Thereafter, we fabricate cultured meat with similar sensory profiles to that of conventional beef by assembling the muscle and adipose constructs composed of highly differentiated cells. We introduce a strategy to produce cultured meat with enriched food characteristics by regulating cell differentiation with scaffold engineering.

Suggested Citation

  • 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, 2024. "Cultured meat with enriched organoleptic properties by regulating cell differentiation," Nature Communications, Nature, vol. 15(1), pages 1-13, December.
    • Handle: RePEc:nat:natcom:v:15:y:2024:i:1:d:10.1038_s41467-023-44359-9
    DOI: 10.1038/s41467-023-44359-9
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    References listed on IDEAS

    as
    1. Dong-Hee Kang & Fiona Louis & Hao Liu & Hiroshi Shimoda & Yasutaka Nishiyama & Hajime Nozawa & Makoto Kakitani & Daisuke Takagi & Daijiro Kasa & Eiji Nagamori & Shinji Irie & Shiro Kitano & Michiya Ma, 2021. "Engineered whole cut meat-like tissue by the assembly of cell fibers using tendon-gel integrated bioprinting," Nature Communications, Nature, vol. 12(1), pages 1-12, December.
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    Cited by:

    1. Milae Lee & Woojin Choi & Jeong Min Lee & Seung Tae Lee & Won-Gun Koh & Jinkee Hong, 2024. "Flavor-switchable scaffold for cultured meat with enhanced aromatic properties," Nature Communications, Nature, vol. 15(1), pages 1-11, December.

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