Assembly of the Biopolymer-based Scaffolds to Produce an Engineered Meat
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Cultured meat is growing attention due to its sustainable way to supply meat. To produce a cultured meat that can replace conventional meat, many researchers have struggled to design various scaffolds that mimic the fibrous structure of muscle tissues. However, it is important to implement the sensory properties of meat rather than simply emulating the structure of muscle tissues. In this study, we designed the biopolymer-based scaffolds that can control the sensory factors of cultured meat by controlling the mechanical property of the scaffolds. Also, by crosslinking our scaffolds using a protein crosslinker, we developed a real meat-like cultured meat composed of muscle and fat. We expect that our innovative strategy of combining polymer engineering and food science can contribute to the sustainable food development.