| 학회 |
한국고분자학회 |
| 학술대회 |
2022년 봄 (04/06 ~ 04/08, 대전컨벤션센터) |
| 권호 |
47권 1호 |
| 발표분야 |
기능성 고분자 |
| 제목 |
Fabrication of the Functional Film to Produce a Cultured Meat with Enhanced Food Properties |
| 초록 |
The interest in cultured meat is growing every year due to the dramatic increase in global meat consumption and various environmental issues as well as animal ethics issues arising from meat production. Many researchers have struggled to create a well-organized muscle mass in vitro to produce a small size of cultured meat. However, there is only a few research focusing on the food properties of the produced cultured meat. In this study, we fabricated a functional film composed of edible materials to produce a cultured meat with enhanced food properties. By increasing the similarity to conventional meat in terms of the texture and flavor with our functional film, we expect that our research will pave the way to develop the real meat-like cultured meat. |
| 저자 |
이미래, 박소현, 최범규, 김지유, 최우진, 홍진기
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| 소속 |
연세대 |
| 키워드 |
Functional film; edible polymer; polysaccharide; cultured meat; food properties
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| E-Mail |
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