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

• Published in: Food science of animal resources Vol. 44; no. 3; pp. 499 - 514
• Main Authors: Kang, Kyu-Min, Lee, Dong Bae, Kim, Hack-Youn
• Format: Journal Article
• Language: English
• Published: Korea (South) Korean Society for Food Science of Animal Resources 01.05.2024; 한국축산식품학회
• Subjects: Review; 축산학; nutritional properties; manufacturing; storage properties; sensory properties; cultured meat
• ISSN: 2636-0772; 2636-0780; 2636-0780
• DOI: 10.5851/kosfa.2024.e20

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.