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Can I read Preparation and Quality Evaluation of Cultured Fat on EtoBox?
Preparation and Quality Evaluation of Cultured Fat by Peipei Liu; Wenjuan Song; Anthony Pius Bassey; Changbo Tang; Huixia Li; Shijie Ding; Guanghong Zhou is a Agricultural and Biological Sciences article available to read on EtoBox.
What is Preparation and Quality Evaluation of Cultured Fat about?
Cultured meat is rapidly developing as an emerging meat production technology. Adipose tissue plays an essential role in the flavor of meat products. In this study, cultured fat was produced by cultured adipose-derived stem cells (ADSCs) based on collagen in vitro, with a 3D model. The research showed that ADSCs could attach to collagen hydrogels and differentiate into mature adipocytes. Texture analysis demonstrated that the springiness, cohesiveness, and resilience of cultured fat were consistent with porcine subcutaneous fat. Moreover, 28 volatile organic compounds (VOCs) were detected by headspace gas chromatography-ion mobility spectrometry. The relative contents of 17 VOCs in cultured fat were significantly higher than porcine subcutaneous fat and empty collagen hydrogels, and the relative contents of 5 VOCs in cultured fat were not significantly different from porcine subcutaneous fat. These findings assert the promising application of cultured fat in cultured meat production.
Who reads Preparation and Quality Evaluation of Cultured Fat?
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Peipei Liu; Wenjuan Song; Anthony Pius Bassey; Changbo Tang; Huixia Li; Shijie Ding; Guanghong Zhou
- Publisher
- American Chemical Society (ACS)
- Published
- 2023
- Language
- EN
- Field
- Agricultural and Biological Sciences (Life Sciences)