Addressing the structural sophistication of meat via plant-based tissue engineering
The escalating environmental impact of traditional livestock farming, particularly beef production, has spurred the search for sustainable meat alternatives. This study introduces a novel Plant-Based Tissue Engineering (PBTE) approach, to replicate the complex structure and sensory experience of who...
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2024-02-01
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| Series: | Frontiers in Soft Matter |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/frsfm.2024.1343906/full |
| _version_ | 1797316463395078144 |
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| author | Daniel Dikovsky |
| author_facet | Daniel Dikovsky |
| author_sort | Daniel Dikovsky |
| collection | DOAJ |
| description | The escalating environmental impact of traditional livestock farming, particularly beef production, has spurred the search for sustainable meat alternatives. This study introduces a novel Plant-Based Tissue Engineering (PBTE) approach, to replicate the complex structure and sensory experience of whole-muscle cuts of meat using plant-based ingredients. Leveraging principles of tissue engineering and advanced food manufacturing technologies, PBTE deconstructs meat into its fundamental components: muscle, fat, and connective tissue, and reconstructs them using a combination of plant proteins, fats and polysaccharide materials. The muscle component is reassembled to mimic the anisotropic fibrous structure of beef, while the fat component is engineered through lipid encapsulation within a hydrocolloid matrix. Advanced manufacturing techniques, including additive manufacturing and robotics, are utilized for precise spatial configuration and assembly of these components. Our findings demonstrate that PBTE can effectively replicate the mechanical integrity, texture, and sensory attributes of traditional meat, presenting a promising alternative that could significantly reduce the environmental footprint of meat production. This approach aligns with the principles of Soft Matter in the manipulation of artificial structures and materials for mimicking naturally occurring designs, such as whole cut meat foods. It also holds substantial potential for revolutionizing the alternative protein industry by catering to a broader consumer base, including flexitarians and meat-eaters. |
| first_indexed | 2024-03-08T03:18:46Z |
| format | Article |
| id | doaj.art-828d7448ba704413b3f4a1493f5a9c79 |
| institution | Directory Open Access Journal |
| issn | 2813-0499 |
| language | English |
| last_indexed | 2024-03-08T03:18:46Z |
| publishDate | 2024-02-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Soft Matter |
| spelling | doaj.art-828d7448ba704413b3f4a1493f5a9c792024-02-12T11:52:44ZengFrontiers Media S.A.Frontiers in Soft Matter2813-04992024-02-01410.3389/frsfm.2024.13439061343906Addressing the structural sophistication of meat via plant-based tissue engineeringDaniel DikovskyThe escalating environmental impact of traditional livestock farming, particularly beef production, has spurred the search for sustainable meat alternatives. This study introduces a novel Plant-Based Tissue Engineering (PBTE) approach, to replicate the complex structure and sensory experience of whole-muscle cuts of meat using plant-based ingredients. Leveraging principles of tissue engineering and advanced food manufacturing technologies, PBTE deconstructs meat into its fundamental components: muscle, fat, and connective tissue, and reconstructs them using a combination of plant proteins, fats and polysaccharide materials. The muscle component is reassembled to mimic the anisotropic fibrous structure of beef, while the fat component is engineered through lipid encapsulation within a hydrocolloid matrix. Advanced manufacturing techniques, including additive manufacturing and robotics, are utilized for precise spatial configuration and assembly of these components. Our findings demonstrate that PBTE can effectively replicate the mechanical integrity, texture, and sensory attributes of traditional meat, presenting a promising alternative that could significantly reduce the environmental footprint of meat production. This approach aligns with the principles of Soft Matter in the manipulation of artificial structures and materials for mimicking naturally occurring designs, such as whole cut meat foods. It also holds substantial potential for revolutionizing the alternative protein industry by catering to a broader consumer base, including flexitarians and meat-eaters.https://www.frontiersin.org/articles/10.3389/frsfm.2024.1343906/fullmeat analogbeefconnective tissueadditive manufacturingtissue engineeringplant-based meat |
| spellingShingle | Daniel Dikovsky Addressing the structural sophistication of meat via plant-based tissue engineering Frontiers in Soft Matter meat analog beef connective tissue additive manufacturing tissue engineering plant-based meat |
| title | Addressing the structural sophistication of meat via plant-based tissue engineering |
| title_full | Addressing the structural sophistication of meat via plant-based tissue engineering |
| title_fullStr | Addressing the structural sophistication of meat via plant-based tissue engineering |
| title_full_unstemmed | Addressing the structural sophistication of meat via plant-based tissue engineering |
| title_short | Addressing the structural sophistication of meat via plant-based tissue engineering |
| title_sort | addressing the structural sophistication of meat via plant based tissue engineering |
| topic | meat analog beef connective tissue additive manufacturing tissue engineering plant-based meat |
| url | https://www.frontiersin.org/articles/10.3389/frsfm.2024.1343906/full |
| work_keys_str_mv | AT danieldikovsky addressingthestructuralsophisticationofmeatviaplantbasedtissueengineering |