• Food Science of Animal Resources
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• v.43 no.6
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• pp.1055-1066
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• 2023

The cultured meat industry is continuously evolving due to the collective efforts of cultured meat companies and academics worldwide. Though still technologically limited, recent reports of regulatory approvals for cultured meat companies have initiated the standards-based approach towards cultured meat production. Incidents of deception in the meat industry call for fool-proof authentication methods to ensure consumer safety, product quality, and traceability. The cultured meat industry is not exempt from the threats of food fraud. Meat authentication techniques based on DNA, protein, and metabolite fingerprints of animal meat species needs to be evaluated for their applicability to cultured meat. Technique-based categorization of cultured meat products could ease the identification of appropriate authentication methods. The combination of methods with high sensitivity and specificity is key to increasing the accuracy and precision of meat authentication. The identification of markers (both physical and biochemical) to differentiate conventional meat from cultured meat needs to be established to ensure overall product traceability. The current review briefly discusses some areas in the cultured meat industry that are vulnerable to food fraud. Specifically, it targets the current meat and meat product authentication tests to emphasize the need for ensuring the traceability of cultured meat.

• Food Science of Animal Resources
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• v.44 no.1
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• pp.39-50
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• 2024

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.

• Food Science of Animal Resources
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• v.44 no.2
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• pp.326-355
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• 2024

Expectations for the industrialization of cultured meat are growing due to the increasing support from various sectors, such as the food industry, animal welfare organizations, and consumers, particularly vegetarians, but the progress of industrialization is slower than initially reported. This review analyzes the main issues concerning the industrialization of cultured meat, examines research and media reports on the development of cultured meat to date, and presents the current technology, industrialization level, and prospects for cultured meat. Currently, over 30 countries have companies industrializing cultured meat, and around 200 companies that are developing or industrializing cultured meat have been surveyed globally. By country, the United States has over 50 companies, accounting for more than 20% of the total. Acquiring animal cells, developing cell lines, improving cell proliferation, improving the efficiency of cell differentiation and muscle production, or developing cell culture media, including serum-free media, are the major research themes related to the development of cultured meat. In contrast, the development of devices, such as bioreactors, which are crucial in enabling large-scale production, is relatively understudied, and few of the many companies invested in the development of cultured meat have presented products for sale other than prototypes. In addition, because most information on key technologies is not publicly available, it is not possible to determine the level of technology in the companies, and it is surmised that the technology of cultured meat-related startups is not high. Therefore, further research and development are needed to promote the full-scale industrialization of cultured meat.

• Food Science of Animal Resources
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• v.44 no.3
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• pp.499-514
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• 2024

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.

• Journal of the FoodService Safety
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• v.3 no.1
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• pp.19-27
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• 2022

The use of cultured meat, also known as in vitro meat, is claimed to be a way of meeting the growing demand for meat worldwide in a safe and disease-free manner, without sacrificing animal and lowering greenhouse gas emissions. However, its economic feasibility is limited by its cost, scale-up complexity, public neophobia and technophobia, and an imperfect knowledge of its impacts on human health. Cultured meat, which is obtained from stem cells using tissue engineering techniques, has been described as a potential alternative to the current meat production systems, which have extensive negative effects. To ensure that a food product is safe for human consumption, it is important to consider all aspects of its life cycle. In this context, the current review analyzes the major elements of the cultured meat life cycle, including the incorrect use of chemicals, such as pesticides or antibiotics, as well as improper processing and storage methods that determine the food safety of cultured meat. The purpose of this review is to determine food safety, health issues, and the potential risks associated with cultured meat production.

• Food Science of Animal Resources
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• v.44 no.2
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• pp.269-283
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• 2024

Cultured meat is one of the research areas currently in the spotlight in the agricultural and livestock industry, and refers to cells obtained from livestock that are proliferated and differentiated and processed into edible meat. These cell-cultured meats are mainly studied at the lab-scale by culturing them in flasks, and for commercial use, they are produced using scaffolds that mimic cell supports. Scaffolds are broadly divided into fiber scaffolds, hydrogels, and micro-carrier beads, and these are classified according to processing methods and materials. In particular, a scaffold is essential for mass production, which allows it to have appearance, texture, and flavor characteristics similar to meat. Because cultured meat is cultured in a state where oxygen is blocked, it may be lighter in color or produce less flavor substances than edible meat, but these can be compensated for by adding natural substances to the scaffolds or improving fat adhesion. In addition, it has the advantage of being able to express the texture characteristics of the scaffolds that make up the meat in various ways depending on the materials and manufacturing methods of the scaffolds. As a result, to increase consumers' preference for cultured meat and its similarity to edible meat, it is believed that manufacturing scaffolds taking into account the characteristics of edible meat will serve as an important factor. Therefore, continued research and interest in scaffolds is believed to be necessary.

• Korean journal of food and cookery science
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• v.16 no.4
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• pp.352-357
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• 2000

This study was conducted to investigate the effect of the lipid and collagen content and drip volume on the hardness of fish meat. Red sea bream (cultured and wild) and flounder (cultured, cultured with obosan and wild) were used for this study. Textural differences between cultured and wild meats were determined by the measurements of hardness, lipid and collagen content, and drip volume. Lipid content of the dorsal muscle was higher especially in cultured red sea bream (3.32%) than in wild one. Cultured and wild flounder contained lower content of lipid than red sea bream. The content of collagen was higher in cultured flounder fed with obosan (8.37 mg/g muscle) and wild flounder (8.02 mg/g muscle) than others. Drip volume was the highest in cultured flounder fed with obosan (8.67%). The hardness of raw meat was correlated with the contents of lipid (r= -0.7063) and collagen (r= 0.8307), significantly. Cultured fish contained more lipid and less collagen than wild one. So, the hardness of these fish meats was lower than wild one. However, cultured flounder fed with obosan showed no difference in hardness compared with wild one. In the cooked meat, there was no relationship between the hardness of fish meat and the contents of lipid and collagen. But, the drip volume was significantly related with the hardness (r= 0.6870). From these results, the factors contributing the textural difference between wild and cultured fish meat would be the lipid and collagen contents, and two ways to improve the texture of cultured fish meat could be suggested. One is to lower the lipid content by feed control, and the other is to raise the collagen content by inducing more fish movement.

• Korean journal of food and cookery science
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• v.15 no.6
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• pp.639-644
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• 1999

The objective of this study was to compare the quality characteristics of cultured and red sea bream. The color of dorsal muscle was different between wild and cultured red sea bream. Lipid content of the dorsal muscle was higher in cultured fish than in wild one. The contents of moisture and crude protein in cultured fish muscle were almost same as those of wild one. Sensory evaluation of raw fish meat showed that cultured fish had lower preference in appearance, taste and texture than wild one. Especially the texture of cultured raw fish meat had lower preference than wild meat. For cooked fish meat, cultured fish were harder and less juicy than wild fish. These textural differences between wild and cultured meats were confirmed by objective evaluation including the measurements of hardness, springiness, and cohesiveness. Light microscopic observation showed that cultured red sea bream had more lipid in the surface layer near epidermis than wild one. Also more lipid droplet between muscle fibers were observed in cultured red sea bream by SEM.

• Journal of Animal Science and Technology
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• v.63 no.4
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• pp.681-692
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• 2021

Environment, food, and disease have a selective force on the present and future as well as our genome. Adaptation of livestock and the environmental nexus, including forest encroachment for anthropological needs, has been proven to cause emerging infectious diseases. Further, these demand changes in meat production and market systems. Meat is a reliable source of protein, with a majority of the world population consumes meat. To meet the increasing demands of meat production as well as address issues, such as current environmental pollution, animal welfare, and outbreaks, cellular agriculture has emerged as one of the next industrial revolutions. Lab grown meat or cell cultured meat is a promising way to pursue this; however, it still needs to resemble traditional meat and be assured safety for human consumption. Further, to mimic the palatability of traditional meat, the process of cultured meat production starts from skeletal muscle progenitor cells isolated from animals that proliferate and differentiate into skeletal muscle using cell culture techniques. Due to several lacunae in the current approaches, production of muscle replicas is not possible yet. Our review shows that constant research in this field will resolve the existing constraints and enable successful cultured meat production in the near future. Therefore, production of cultured meat is a better solution that looks after environmental issues, spread of outbreaks, antibiotic resistance through the zoonotic spread, food and economic crises.

• Textile Coloration and Finishing
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• v.34 no.4
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• pp.302-311
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• 2022

Increase of population, lack of land, and decrease in fertility of soil have caused the limitation of food production across the globe. This leads to developing alternative foods, at the same time, vegan society have been got bigger. They argue for animal's right to life and happiness, dissent from breeding and improving livestock, and proscribe eating meat. Emerging problem concerns their health as many turn to vegan society. Only intaking vegetable protein can cause health problems, leading to the development of novel food replacing meat. The most promising candidate is non-slaughtered cultured meat which can be produced in a laboratory. The cultured meat enables it to keep its texture, nutrient, and taste while also addressing the problems of breeding stock and slaughter. We have discussed the cultured meat industry from the perspective of a vegan society, and the prospects were considered from various aspects of awareness and preference.