Article

Effect of adding cultured meat tissue on physicochemical quality and taste of hybrid cultured meat manufactured using wet- spinning

So-Hee Kim1,, Swati Kumari1,, Chan-Jin Kim1, Eun-Yeong Lee1, AMM Nurul Alam1, Yong-Sik Chung2, Young-Hwa Hwang3,4, Seon-Tea Joo1,3,4,*
Author Information & Copyright
1Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52828, Korea.
2Department of Organic Materials and Textile Engineering, Jeonbuk National University, Jeonju 54896, Korea.
3Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52828, Korea.
4Orange CAU Co. Ltd., Jinju 52839, Korea.

† These authors contributed equally to this work.

*Corresponding Author: Seon-Tea Joo. E-mail: stjoo@gnu.ac.kr.

© Copyright 2024 Korean Society for Food Science of Animal Resources. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Oct 06, 2024 ; Revised: Oct 15, 2024 ; Accepted: Oct 15, 2024

Published Online: Oct 18, 2024

Abstract

This study investigated effect of adding cultured meat tissue (CMT) (10%, 20%, and 30%) to plant protein on quality of imitation muscle fiber (IMF) and hybrid cultured chicken meat (HCCM) manufactured using wet-spinning. The composite plant-based protein (CPP) solution consisted of pea protein, wheat protein, and sodium alginate. Adding 10%, 20% and 30% of CMT to CPP significantly reduced pH and Warner-Bratzler shear force (WBSF) of IMF (p < 0.05). However, texture profile analysis revealed that hardness, gumminess, and cohesiveness of the CMT 30% sample were significantly higher while springiness was lower in CPP without adding CMT (p < 0.05). Chewiness of CMT 20% was the highest among HCCM samples (p < 0.05). As the amount of CMT added increased, sourness decreased significantly, while bitterness and richness increased significantly (all p < 0.05). As CMT addition level increased, essential amino acid levels also increased comprehensively except phenylalanine, leading to improved nutritional quality of HCCM. These results imply that adding CMT could compensate for amino acids that are absent or lacking in CPP and enhance the taste of HCCM.

Keywords: wet spinning; hybrid meat; cultured meat; fabrication; meat alternative