Sensorial and Nutritional Aspects of Cultured Meat in Comparison to Traditional Meat: Much to Be Inferred
Cultured meat aspires to be biologically equivalent to traditional meat. If cultured meat is to be consumed, sensorial (texture, color, flavor) and nutritional characteristics are of utmost importance. This paper compares cultured meat to traditional meat from a tissue engineering and meat technolog...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2020-03-01
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| Series: | Frontiers in Nutrition |
| Subjects: | |
| Online Access: | https://www.frontiersin.org/article/10.3389/fnut.2020.00035/full |
| _version_ | 1811289446705790976 |
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| author | Ilse Fraeye Marie Kratka Herman Vandenburgh Lieven Thorrez |
| author_facet | Ilse Fraeye Marie Kratka Herman Vandenburgh Lieven Thorrez |
| author_sort | Ilse Fraeye |
| collection | DOAJ |
| description | Cultured meat aspires to be biologically equivalent to traditional meat. If cultured meat is to be consumed, sensorial (texture, color, flavor) and nutritional characteristics are of utmost importance. This paper compares cultured meat to traditional meat from a tissue engineering and meat technological point of view, focusing on several molecular, technological and sensorial attributes. We outline the challenges and future steps to be taken for cultured meat to mimic traditional meat as closely as possible. |
| first_indexed | 2024-04-13T03:54:58Z |
| format | Article |
| id | doaj.art-dce1c2fc283f45b589fbdaeb0efa1ed8 |
| institution | Directory Open Access Journal |
| issn | 2296-861X |
| language | English |
| last_indexed | 2024-04-13T03:54:58Z |
| publishDate | 2020-03-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Nutrition |
| spelling | doaj.art-dce1c2fc283f45b589fbdaeb0efa1ed82022-12-22T03:03:41ZengFrontiers Media S.A.Frontiers in Nutrition2296-861X2020-03-01710.3389/fnut.2020.00035520512Sensorial and Nutritional Aspects of Cultured Meat in Comparison to Traditional Meat: Much to Be InferredIlse Fraeye0Marie Kratka1Herman Vandenburgh2Lieven Thorrez3Research Group for Technology and Quality of Animal Products, Leuven Food Science and Nutrition Research Centre, KU Leuven Ghent Technology Campus, Gent, BelgiumDepartment of Development and Regeneration, KU Leuven, Kortrijk, BelgiumDepartment of Pathology, Brown University, Providence, RI, United StatesDepartment of Development and Regeneration, KU Leuven, Kortrijk, BelgiumCultured meat aspires to be biologically equivalent to traditional meat. If cultured meat is to be consumed, sensorial (texture, color, flavor) and nutritional characteristics are of utmost importance. This paper compares cultured meat to traditional meat from a tissue engineering and meat technological point of view, focusing on several molecular, technological and sensorial attributes. We outline the challenges and future steps to be taken for cultured meat to mimic traditional meat as closely as possible.https://www.frontiersin.org/article/10.3389/fnut.2020.00035/fullpost-mortem metabolismtextureflavorcolornutritional compositioncultivated meat |
| spellingShingle | Ilse Fraeye Marie Kratka Herman Vandenburgh Lieven Thorrez Sensorial and Nutritional Aspects of Cultured Meat in Comparison to Traditional Meat: Much to Be Inferred Frontiers in Nutrition post-mortem metabolism texture flavor color nutritional composition cultivated meat |
| title | Sensorial and Nutritional Aspects of Cultured Meat in Comparison to Traditional Meat: Much to Be Inferred |
| title_full | Sensorial and Nutritional Aspects of Cultured Meat in Comparison to Traditional Meat: Much to Be Inferred |
| title_fullStr | Sensorial and Nutritional Aspects of Cultured Meat in Comparison to Traditional Meat: Much to Be Inferred |
| title_full_unstemmed | Sensorial and Nutritional Aspects of Cultured Meat in Comparison to Traditional Meat: Much to Be Inferred |
| title_short | Sensorial and Nutritional Aspects of Cultured Meat in Comparison to Traditional Meat: Much to Be Inferred |
| title_sort | sensorial and nutritional aspects of cultured meat in comparison to traditional meat much to be inferred |
| topic | post-mortem metabolism texture flavor color nutritional composition cultivated meat |
| url | https://www.frontiersin.org/article/10.3389/fnut.2020.00035/full |
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