| 초록 |
As cultured meat is emerging as a new type of meat that can be produced in a safe and sustainable manner, many researchers put efforts to culture and organize muscle cells into a small tissue using cell technology. However, most cultured meat studies focused only on regulating cell content and metabolism using complex materials and techniques, and the essential food characteristics including texture, flavor, and taste which determine the commercialization potential of cultured meat in the food market were overlooked until now. Here, we developed a gelatin-based coating film to modify the surface of textured vegetable proteins (TVPs), which are widely consumed as meat analogues, to produce an edible scaffold for cultured meat with meat-like characteristics. In this study, we precisely controlled the structure and composition of gelatin and polysaccharide, then finally achieved a cell-friendly film that can control the texture, flavor, and taste of TVPs. We expect our innovative strategy will greatly contribute to commercializing the cultured meat that stayed at the lab scale and leading it to the real market. |
