A New Type of Cultured Meat: High-protein Cell Meat Powder
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초록
내용
Meat substitute proteins that can solve various problems are being actively developed, and among them, cultured meat is attracting attention as an on-trend future food that can lead the meat market. In general, the most important factors for commercialization are scaling up and cost reduction. Therefore, most research on cultured meat is focused on scaling up and reducing costs through scaffold and culture media studies. To further reduce costs, however, the present study proposes the development of a new form of powdered cultured meat (PCM) without the need for a scaffold. The PCM has a high protein content (48.1%) compared to high protein foods such as chicken breast and beef (tenderloin) along with a 76% higher cost-efficiency due to the use of less serum than the conventional culture medium. Furthermore, PCM has a meat-like flavor when grilled. Due to these combined characteristics, PCM can be regarded as a new protein source for the replacement of meat and for increasing the commercialization potential of cultured meat.