Cultured meat could reduce resources required in meat production, with a smaller environmental footprint relative to animal farming
A team of Tufts University-led researchers exploring the development of cultured meat found that the addition of the iron-carrying protein myoglobin improves the growth, texture and color of bovine muscle grown from cells in culture. This development is a step toward the ultimate goal of growing meat from livestock animal cells for human consumption.
The researchers found that myoglobin increased the proliferation and metabolic activity of bovine muscle satellite cells. Addition of either myoglobin or hemoglobin also led to a change of color more comparable to beef. The results, published today in FOODS, indicate potential benefits of adding heme proteins to cell media to improve the color and texture of cell-grown meat.
“Taste, color, and texture will be critical to consumer acceptance of cultured meat,” said David Kaplan, Stern Family Professor of Engineering at the Tufts University School of Engineering and corresponding author of the study. “If our goal is to make something similar to a steak, we need to find the right conditions for cells to grow that replicate the formation of natural muscle. The addition of myoglobin looks to be one more important addition to the recipe that brings us closer to that goal,” added Kaplan, chair of the Department of Biomedical Engineering and a program faculty member at the Sackler School of Graduate Biomedical Sciences at Tufts.
The rationale for developing cultured meat (also referred to as ‘lab-grown meat’, ‘cellular agriculture’ or ‘cell-based meat‘) is the potential to reduce the amount of resources required in meat production, as well as significantly shrink its environmental footprint relative to animal farming. Animal farming has been associated with greenhouse gas emissions, antibiotic resistance problems, animal welfare concerns, and land use issues, such as the clearing of the Amazon rainforests. The ability to grow cultured meat in a bioreactor, as in tissue engineering, could potentially alleviate these issues. However, much remains to be done to grow the cells in a way that replicates the texture, color and flavor of naturally derived meat.
Plant-based meat substitutes like the Impossible Burger have incorporated heme proteins from soy, which make the product more meat-like in appearance and taste. The Tufts-led research team hypothesized that adding heme proteins to meat cell culture could not only have a similar effect but also could improve the growth of muscle cells which require the heme proteins to thrive.
Myoglobin is a natural component of muscle, and hemoglobin is found in blood. As heme proteins, both carry iron atoms that are responsible for the natural bloody, slightly ‘metallic’ taste of beef. The researchers found that adding hemoglobin or myoglobin changes the color of the bioartificial muscle to a reddish-brown meat-like hue. Myoglobin, however, was much better for promoting cell proliferation and differentiation of the BSCs to mature muscle cells, and better at helping the cells form fibers and adding a rich meat-like color.
“We knew that myoglobin has an important role to play in muscle growth, as it is one of the most abundant proteins in muscle cells” said first author of the study Robin Simsa, an industrial Ph.D. student from Europe who conducted the studies during his fellowship stay at the Tufts University School of Engineering. “It’s possible that myoglobin is bringing oxygen to the cell’s mitochondria, boosting their energy and helping them to proliferate. More than just an ingredient for color, iron content and potentially flavor, myoglobin could also be an important element in the scaled-up production of cell-based meat to increase cell yield.”
The Latest on: Cultured meat
via Google News
The Latest on: Cultured meat
- Is cell-based meat the next big thing? Here are 5 companies leading the revolutionon October 6, 2020 at 9:28 am
Cell-based meat might not get the taste buds salivating, but it has certainly whet the appetite of investors. The race to move meat grown in laboratories onto supermarket shelves and onto dinner ...
- FDA Seeks Input on Labeling of Food Made with Cultured Seafood Cellson October 5, 2020 at 5:00 pm
Request for information to inform the agency and determine what next steps are needed to ensure that food made with cultured seafood cells are labeled properly.
- Support Cultured Meat Researchon October 5, 2020 at 6:55 am
If Senators Chris Murphy and Richard Blumenthal care about animal welfare, they should support federal funding for cultured-meat research. For those who don’t know, cultured meat is grown from cells, ...
- German, French consumers open to trying cultured meaton October 1, 2020 at 1:08 pm
New research from the University of Bath has revealed a growing interest in and openness for cultured meat as German and French consumers seek to reduce their overall meat consumption.
- ‘A huge playground for cell-based meat producers’: Promising markets for cultured meat identified in Europeon October 1, 2020 at 8:47 am
Fresh research reveals substantial markets for cultured meat and plant-based meat alternatives in France and Germany, where acceptance of non-meat diets is on the rise. FoodNavigator speaks with ...
- Missing ingredients: How to accelerate the meat alternatives revolutionon October 1, 2020 at 4:33 am
What if the ingredients found in so many plant-based alternatives were not the very same ingredients that hundreds of millions of people must avoid due to food allergies?
- What’s New For Sustainable Food And Drink?on September 29, 2020 at 10:00 pm
Plant based meats, proteins literally made out of thin air, innovative coffee, a sustainable delivery service… How will we eat and drink in the future?
- Less Than Half of Germans Identify as Full-Time Meat Eaterson September 28, 2020 at 10:23 am
Researchers analyzed meat consumption habits among residents of Germany and France. They found widespread interest in reducing meat and adopting lab-grown alternatives.
- Cultured Meat Market Growth Challenges, SWOT Analysis and Value Chain Study| Supermeat, Mosa meat and Memphis Meatson September 25, 2020 at 2:31 am
MarketResearch.Biz :Cultured Meat Market Overview: The report provides each quantitative and qualitative information of the global Cultured Meat market for the period of 2020 to 2029. Given the ...
- Mosa Meat raises Series B funding to prepare for large-scale cultured meat productionon September 24, 2020 at 11:00 pm
Mosa Meat, the European food technology company which introduced the world's first cultured beef hamburger in 2013, announced the first ...
via Bing News