Industrial Research and Development on the Production Process and Quality of Cultured Meat Hold Significant Value: A Review

• 발행기관: 한국축산식품학회
• 저자명: Kyu-Min Kang Dong Bae Lee
• 간행물 정보: 『Food Science of Animal Resources』Food Science of Animal Resources 제44권 제3호, 499~514쪽, 전체 16쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2024.05.01

국문 초록

Cultured meat has been gaining popularity as a solution to the increasing problem of food insecurity. Although research on cultured meat started later compared to other alternative meats, the industry is growing rapidly every year, with developed products evaluated as being most similar to conventional meat. Studies on cultured meat production techniques, such as culturing new animal cells and developing medium sera and scaffolds, are being conducted intensively and diversely. However, active in-depth research on the quality characteristics of cultured meat, including studies on the sensory and storage properties that directly influence consumer preferences, is still lacking. Additionally, studies on the combination or ratio of fat cells to muscle cells and on the improvement of microbiota, protein degradation, and fatty acid degradation remain to be conducted. By actively investigating these research topics, we aim to verify the quality and safety of cultured meats, ultimately improving the consumer preference for cultured meat products.

목차

Introduction

Manufacturing of Cultured Meat

Quality Properties of Cultured Meat

Summary and Future Research

키워드

cultured meat manufacturing nutritional properties sensory properties storage properties