High protein-containing new food by cell powder meat
Bumgyu Choi, Sohyeon Park, Milae Lee, Sung-Won Jung, Hyun Lee, Geul Bang, Jiyu Kim, Heeyoun Hwang, Ki Hyun Yoo, Dongoh Han, Seung Tae Lee, Won‐Gun Koh, Jinkee Hong
Abstract
Demand for a new protein source to replace meat is increasing to solve various issues such as limited resources and food shortages. Diverse protein sources are being developed, but alternative proteins such as plants or insects need to improve people's perceptions and organoleptic properties. Therefore, cell-based meat research is intensively conducted, and most studies are aimed at scale-up and cost-down via the research of scaffolds and culture media. Here, we proposed a new food by cell powder meat (CPM), which has a high protein content and a meaty flavor. The powder was manufactured 76% more cost-effectively with less serum than the conventional culture medium and without 3D scaffold. Due to its comprehensive characteristics, the potential applicability of CPM in the cell-based meat industry could be expected.