Production of mature myotubes <i>in vitro</i> improves the texture and protein quality of cultured pork
Xin Guan, Qiyang Yan, Zhenwu Ma, Jingwen Zhou
Abstract
. Then, cultured pork samples consisting of proliferating PSCs or differentiated myotubes were manufactured by culturing PSCs in different media with textured vegetable protein (TVP) scaffolds. By analyzing the appearance, texture, chemical composition, and amino acid ratio of these cultured pork samples, we found that the content and maturity of myotubes in cultured meat play an essential role in determining its quality as meat. These findings contribute to the commercial application and establishment of standards for cultured meat as a new protein food.
Topics & Concepts
MyogenesisIn vitroTexture (cosmology)Food scienceProduction (economics)Quality (philosophy)ChemistryCell biologyBiotechnologyBiologyBiochemistryComputer scienceArtificial intelligencePhysicsMacroeconomicsImage (mathematics)Quantum mechanicsEconomicsMuscle metabolism and nutritionMeat and Animal Product QualityMuscle Physiology and Disorders