Enhancing the palatability of cultivated meat

Trends Biotechnol. 2024 Mar 26:S0167-7799(24)00062-3. doi: 10.1016/j.tibtech.2024.02.014. Online ahead of print.ABSTRACTCultivated 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.PMID:38531694 | DOI:10.1016/j.tibtech.2024.02.014
Source: Trends in Biotechnology - Category: Biotechnology Authors: Source Type: research