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NTIS 바로가기Journal of animal science and technology : JAST, v.63 no.4, 2021년, pp.673 - 680
Lee, Seung Yun (Department of Animal Science and Technology, Chung-Ang University) , Kang, Hea Jin (Department of Animal Science and Technology, Chung-Ang University) , Lee, Da Young (Department of Animal Science and Technology, Chung-Ang University) , Kang, Ji Hyeop (Department of Animal Science and Technology, Chung-Ang University) , Ramani, Sivasubramanian (Department of Food Science & Biotechnology, Sejong University) , Park, Sungkwon (Department of Food Science & Biotechnology, Sejong University) , Hur, Sun Jin (Department of Animal Science and Technology, Chung-Ang University)
The purpose of this study was to establish a basic principal procedure for the processing of cultured meat. The first stage involved isolating satellite cells from the desired muscle of an animal using enzymatic digestion (i.e., by using proteases, collagenases, and pronases). The second stage invol...
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