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This review describes the cell types used to produce cultured meat and the biological effects of various myokines and cytokines, such as interleukin-6, leukemia inhibitory factor, interleukin-4, interleukin-15, and interleukin-1β, on skeletal muscle and myogenesis and their potential roles in cultured meat production.
30 wrz 2021 · Reiner Hamm (1960) defined water-holding capacity (WHC) as the ability of meat to retain its inherent water during force application and or processing (i.e., cutting, pressing, grinding, packaging, curing, thermal processing, etc.).
2 sty 2024 · After optimizing the muscle and fat blocks, we assembled the blocks to produce a small-sized cultured beef that embodies the beef-like sensorial properties derived from the differentiated cells.
23 maj 2023 · Here, we demonstrate a cultured meat platform composed of edible microcarriers and an oleogel-based fat substitute. Scalable expansion of bovine mesenchymal stem cells on edible...
Meat primarily comprises protein, water and fat. Recipe optimisation requires knowledge of these constituents in order to achieve consistency in the process line and effective use of the raw materials available at the time. An example of this is measuring fat content in processed meat products.
1 sty 2022 · In living muscle, the water is well held and controlled dynamically, but after death, 2%–6% or more water will be liberated, and in cooked meat much more. In raw whole meat or in large pieces or raw muscle, structural elements and membranes have a decisive role, but in comminuted meat, myofibrils and solubilized structural proteins take a ...
Much of the water in the muscle is entrapped in structures of the cell, including the intra- and extramyofibrillar spaces; therefore, key changes in the intracellular architecture of the cell influence the ability of muscle cells to retain water.
