• Textile Coloration and Finishing
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• v.34 no.4
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• pp.284-301
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• 2022

The limitations of food production caused by global warming, consumption of soil fertility, and land shortage have demanded the development of alternative foods. Their market has been increasing, and in particular, there is an urgent need for an alternative meat. Among them, the non-slaughtered cell-cultured meat that can be manufactured in the laboratory, that is, cultured meat, is in the spotlight, which can solve the problem of meat consumption while including the advantages of meat. It is classified into minced cultured meat and structured one with a structure similar to that of real meat. The latter is currently facing limitations related scaffolds, cells, and the multiplicative problems, and many attempts are being made to solve them. The complex problem is related to secure texture and taste as well as structural similarity to actual meat. To solve the problems, it is necessary to lay emphasis on cells, there are fat cells and vascular cells, and the most fundamental cells, muscle cells. These are the main cells that control the texture and nutrients of meat, and unlike other cells, they grow in the form of fibers. A myofibril (also known as a muscle fibril) is a basic rod-like organelle of a muscle cell, which is a quantitatively major component of meat, and one of the tissues that maintain the appearance of the body and bones. In this review article, we focused on the growth of muscle cells into long, tubular cells known as muscle fibers using the fabricated fibrous scaffold, and reviewed not only research results for muscle tissue engineering but also various results in the related fields for the last five years.

• Journal of Life Science
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• v.31 no.6
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• pp.587-594
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• 2021

By 2050, 70% more food will be needed to fulfill the demands of a growing population. Among the solutions, cultured meat or clean meat is presented as a sustainable alternative for consumers. Scientists have begun to leverage knowledge and tools accumulated in the fields of stem cell and tissue engineering in efforts aimed at the development of cell-based meat. Cultured meat has to recreate the complex structure of livestock muscles with a few cells. Cells start to divide after they are cultured in a culture medium, which provides nutrients, hormones, and growth factors. An initial problem with this type of culture is the serum used, as in vitro meat aims to be slaughter free. Thus, it is contradictory to use a medium made from the blood of dead calves. The serum is expensive and affects to a large extent the production cost of the meat. A positive aspect related to the safety of cultured meat is that it is not produced from animals raised in confined spaces and slaughtered in inhumane conditions. Thus, the risk of an outbreak is eliminated, and there is no need for vaccinations and animal welfare issues. The production of cultured meat is presented as environmentally friendly, as it is supposed to produce less greenhouse gas, consume less water, and use less land in comparison to conventional meat production.

• Asian-Australasian Journal of Animal Sciences
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• v.33 no.10
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• pp.1533-1543
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• 2020

Plant-based meat analogues, edible insects, and cultured meat are promising major meat alternatives that can be used as protein sources in the future. It is also believed that the importance of meat alternatives will continue to increase because of concerns on limited sustainability of the traditional meat production system. The meat alternatives are expected to have different roles based on their different benefits and limitations. Plant-based meat analogues and edible insects can replace traditional meat as a good protein source from the perspective of nutritional value. Furthermore, plant-based meat can be made available to a wide range of consumers (e.g., as vegetarian or halal food products). However, despite ongoing technical developments, their palatability, including appearance, flavor, and texture, is still different from the consumers' standard established from livestock-based traditional meat. Meanwhile, cultured meat is the only method to produce actual animal muscle-based meat; therefore, the final product is more meat-like compared to other meat analogues. However, technical difficulties, especially in mass production and cost, remain before it can be commercialized. Nevertheless, these meat alternatives can be a part of our future protein sources while maintaining a complementary relationship with traditional meat.

• Food Science of Animal Resources
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• v.42 no.5
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• pp.775-799
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• 2022

The purpose of this review is to summarize studies that investigate blood and the main components of fetal bovine serum (FBS) in vertebrates, including major livestock, and review the current research on commercializing cultured meat. Detailed research on FBS is still lacking; however, some studies have shown that FBS consists of proteins, carbohydrates, growth factors, cytokines, fats, vitamins, minerals, hormones, non-protein nitrogen, and inorganic compounds. However, there are few studies on how the composition of FBS differs from blood or serum composition in adult animals, which is probably one of the main reasons for not successfully replacing FBS. Moreover, recent studies on the development of FBS replacers and serum-free media have shown that it is difficult to conclude whether FBS has been completely replaced or serum-free media have been developed successfully. Our review of the industrialization of cultured meat reveals that many basic studies on the development of cultured meat have been conducted, but it is assumed that the study to reduce or replace ingredients derived from fetuses such as FBS has not yet been actively developed. Therefore, developing inexpensive and edible media is necessary for the successful industrialization of cultured meat.

• Journal of Animal Science and Technology
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• v.65 no.1
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• pp.16-31
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• 2023

Cultured meat is a potential sustainable food generated by the in vitro myogenesis of muscle satellite (stem) cells (MSCs). The self-renewal and differentiation properties of MSCs are of primary interest for cultured meat production. MSC proliferation and differentiation are influenced by a variety of growth factors such as insulin-like growth factors (IGF-1 and IGF-2), transforming growth factor beta (TGF-β), fibroblast growth factors (FGF-2 and FGF-21), platelet-derived growth factor (PDGF) and hepatocyte growth factor (HGF) and by hormones like insulin, testosterone, glucocorticoids, and thyroid hormones. In this review, we investigated the roles of growth factors and hormones during cultured meat production because these factors provide signals for MSC growth and structural stability. The aim of this article is to provide the important idea about different growth factors such as FGF (enhance the cell proliferation and differentiation), IGF-1 (increase the number of myoblasts), PDGF (myoblast proliferation), TGF-β1 (muscle repair) and hormones such as insulin (cell survival and growth), testosterone (muscle fiber size), dexamethasone (myoblast proliferation and differentiation), and thyroid hormones (amount and diameter of muscle fibers and determine the usual pattern of fiber distributions) as media components during myogenesis for cultured meat production.

• Journal of Animal Science and Technology
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• v.62 no.2
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• pp.111-120
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• 2020

The definition of meat analog refers to the replacement of the main ingredient with other than meat. It also called a meat substitute, meat alternatives, fake or mock meat, and imitation meat. The increased importance of meat analog in the current trend is due to the health awareness among consumers in their diet and for a better future environment. The factors that lead to this shift is due to low fat and calorie foods intake, flexitarians, animal disease, natural resources depletion, and to reduce greenhouse gas emission. Currently, available marketed meat analog products are plant-based meat in which the quality (i.e., texture and taste) are similar to the conventional meat. The ingredients used are mainly soy proteins with novel ingredients added, such as mycoprotein and soy leghemoglobin. However, plant-based meat is sold primarily in Western countries. Asian countries also will become a potential market in the near future due to growing interest in this product. With the current advance technology, lab-grown meat with no livestock raising or known as cultured meat will be expected to boost the food market in the future. Also, insect-based products will be promising to be the next protein resource for human food. Nevertheless, other than acceptability, cost-effective, reliable production, and consistent quality towards those products, product safety is the top priority. Therefore, the regulatory frameworks need to be developed alongside.

• Food Science of Animal Resources
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• v.42 no.1
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• pp.175-185
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• 2022

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.

• Journal of Embryo Transfer
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• v.23 no.4
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• pp.291-298
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• 2008

We separately cultured follicular oocytes collected from individual ovaries of slaughtered Korean native cows and examined both the embryonic development rate and pregnancy rate after embryo transplantation according to the meat yield and quality grades of the source beef carcass. Oocytes from meat yield grade B cows exhibited a higher fertilization rate and embryonic developmental rate to the eight-cell stage than oocytes from grade A or C animals (p<0.05), but there was no significant difference in rate of development to the blastocyst stage among meat yield grades A, Band C. The oocyte cleavage rate and development rate to the eight-cell stage from meat quality grade 3 cattle was higher than grades 1++, 1+, 1 and 2 (p<0.05). Embryos derived from grade animals displayed a development rate to the blastocyst stage of 19.4%, which was also higher than all other meat quality grades (p<0.05). Transplantation of in vitro-cultured oocytes from meat yield grade A ovaries led to a higher pregnancy rate (64.2%) than in vitro-cultured oocytes from meat yield grade B ovaries (56.5%), but there was no significant difference between the two groups in pregnancy or abortion rates. In conclusion, embryonic development rate and pregnancy rate has a close relation to meat quality grades of the source beef carcass, this results is to give information for the Korean native cows improvement of breed.

• Journal of Animal Science and Technology
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• v.65 no.3
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• pp.664-678
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• 2023

To improve culture efficiency of Hanwoo myosatellite cells, these cells were cultured at different temperatures. Hanwoo myosatellite cells were compared with C2C12 cells to observe proliferation and differentiation at culture temperatures of 37℃ and 39℃ and determine the possibility of using them as cultured meat. Immunofluorescence staining using Pax7 and Hoechst, both cells cultured at 37℃ proliferated better than cultured at 39℃ (p < 0.05). When differentiated cells were stained with myosin and Hoechst, there was no significant difference in myotube thickness and Fusion index (p > 0.05). In Western blotting analysis, Hanwoo myosatellite cells were no significant difference in the expression of myosin between cells differentiated at the two temperatures (p > 0.05). C2C12 cells were no significant difference in the expression of myosin between cells differentiated at the two temperatures (p > 0.05). In reverse transcription and quantitative polymerase chain reaction (RT-qPCR) analysis, Hanwoo myosatellite cells cultured at 39℃ had significantly (p < 0.05) higher expression levels of MyHC, MYF6, and MB than those cultured at 37℃. C2C12 cells cultured at 39℃ showed significantly (p < 0.05) higher expression levels of MYOG and MB than those cultured at 37℃. To increase culture efficiency of Hanwoo myosatellite cells, proliferating at 37℃ and differentiating at 39℃ are appropriate. Since results of temperature differences of Hanwoo myosatellite cells were similar to those of C2C12 cells, they could be used as a reference for producing cultured meat using Hanwoo satellite cells.

• Journal of Animal Science and Technology
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• v.63 no.4
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• pp.673-680
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• 2021

The purpose of this study was to establish a basic principal procedure for the processing of cultured meat. The first stage involved isolating satellite cells from the desired muscle of an animal using enzymatic digestion (i.e., by using proteases, collagenases, and pronases). The second stage involved culturing the isolated muscle satellite cells in a growth medium containing fetal bovine serum and penicillin/streptomycin with growth factors for an optimal period of time. The second stage involved a basic method for the isolated muscle cells to proliferate while sub-culturing to further induce differentiation in gelatin-coated culture dishes with the general culture medium. The third stage involved the induction of differentiation of muscle satellite cells or formation of myotubes using myogenic medium. Lastly, the fourth stage involved the identification of cell differentiation or myotube formation (myogenesis) using fluorescent dyes. Moreover, the principle of these protocols can be applied to perform primary culture of animal cells. This study will assist beginners with the technical aspects of culturing meat (isolation, cultivation, and differentiation of muscle satellite cells as well as identification of myotube formation for myogenesis).