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Trends in Hybrid Cultured Meat Manufacturing Technology to Improve Sensory Characteristicsopen accessTrends in Hybrid Cultured Meat Manufacturing Technology to Improve Sensory Characteristics

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Trends in Hybrid Cultured Meat Manufacturing Technology to Improve Sensory Characteristics
Authors
AMM Nurul Alam김찬진김소희Swati Kumari이승윤황영화주선태
Issue Date
Jan-2024
Publisher
한국축산식품학회
Keywords
cultured meat; alternative protein; hybrid cultured meat; scaffolding
Citation
한국축산식품학회지, v.44, no.1, pp 39 - 50
Pages
12
Indexed
SCIE
KCI
Journal Title
한국축산식품학회지
Volume
44
Number
1
Start Page
39
End Page
50
URI
https://scholarworks.gnu.ac.kr/handle/sw.gnu/69655
DOI
10.5851/kosfa.2023.e76
ISSN
2636-0772
2636-0780
Abstract
The projected growth of global meat production over the next decade is attributed to rising income levels and population expansion. One potentially more pragmatic approach to mitigating the adverse externalities associated with meat production involves implementing alterations to the production process, such as transitioning to cultured meat, hybrid cultured meat, and meat alternatives. Cultured meat (CM) is derived from animal stem cells and undergoes a growth and division process that closely resembles the natural in vivo cellular development. CM is emerging as a widely embraced substitute for traditional protein sources, with the potential to alleviate the future strain on animalderived meat production. To date, the primary emphasis of cultured meat research and production has predominantly been around the ecological advantages and ethical considerations pertaining to animal welfare. However, there exists substantial study potential in exploring consumer preferences with respect to the texture, color, cuts, and sustainable methodologies associated with cultured meat. The potential augmentation of cultured meat’s acceptance could be facilitated through the advancement of a wider range of cuts to mimic real muscle fibers. This review examines the prospective commercial trends of hybrid cultured meat. Subsequently, the present state of research pertaining to the advancement of scaffolding, coloration, and muscle fiber development in hybrid cultured meat, encompassing plant-based alternatives designed to emulate authentic meat, has been deliberated. However, this discussion highlights the obstacles that have arisen in current procedures and proposes future research directions for the development of sustainable cultured meat and meat alternatives, such as plant-based meat production.
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