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http://dx.doi.org/10.5851/kosfa.2021.e72

A Comparative Study on the Taste Characteristics of Satellite Cell Cultured Meat Derived from Chicken and Cattle Muscles  

Joo, Seon-Tea (Division of Applied Life Science (BK21 Four), Gyeongsang National University)
Choi, Jung-Suk (Department of Animal Science, Chungbuk National University)
Hur, Sun-Jin (Department of Animal Science and Technology, Chung-Ang University)
Kim, Gap-Don (Graduate School of International Agricultural Technology, Seoul National University)
Kim, Chan-Jin (Division of Applied Life Science (BK21 Four), Gyeongsang National University)
Lee, Eun-Yeong (Division of Applied Life Science (BK21 Four), Gyeongsang National University)
Bakhsh, Allah (Division of Applied Life Science (BK21 Four), Gyeongsang National University)
Hwang, Young-Hwa (Institute of Agriculture & Life Science, Gyeongsang National University)
Publication Information
Food Science of Animal Resources / v.42, no.1, 2022 , pp. 175-185 More about this Journal
Abstract
This study investigated the amino acid and nucleotide-related compound composition and taste characteristics of cultured muscle tissue (CMT) obtained by culturing satellite cells isolated from chicken and cattle and compared them to those of traditional meat (TM). The content of all amino acids except valine and tyrosine was significantly different between CMT and TM (p<0.05). The amount of glutamic acid was not significantly different between CMT and TM in cattle, but the glutamic acid in chicken CMT was lower than that of TM (p<0.05). Among the nucleotide-related compounds, only the content of inosine-5'-monophosphate (IMP) was significant, and the amount of IMP in CMT derived from chicken and cattle was significantly lower than that of TM (p<0.05). There were significant differences in the taste characteristics assessed by an electronic tongue system, and the umami, bitterness, and sourness values of CMT were significantly lower than those of TM from both chicken and cattle (p<0.05). The results of the present study suggest that it is necessary to develop a satellite cell culture method that could increase the umami and bitterness intensity of CMT and adjust the composition of the growth medium to produce cultured meat with a taste similar to that of TM.
Keywords
cultured meat; satellite cell; cultured muscle tissue; cultured meat taste; taste characteristics; umami intensity;
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