[논문]A Comparative Study on the Taste Characteristics of Satellite Cell Cultured Meat Derived from Chicken and Cattle Muscles

Joo, Seon-Tea; Choi, Jung-Suk; Hur, Sun-Jin; Kim, Gap-Don; Kim, Chan-Jin; Lee, Eun-Yeong; Bakhsh, Allah; Hwang, Young-Hwa

doi:10.5851/kosfa.2021.e72

A Comparative Study on the Taste Characteristics of Satellite Cell Cultured Meat Derived from Chicken and Cattle Muscles 원문보기

Food science of animal resources, v.42 no.1, 2022년, pp.175 - 185

Joo, Seon-Tea (Division of Applied Life Science (BK21 Four), Gyeongsang National University) , Choi, Jung-Suk (Department of Animal Science, Chungbuk National University) , Hur, Sun-Jin (Department of Animal Science and Technology, Chung-Ang University) , Kim, Gap-Don (Graduate School of International Agricultural Technology, Seoul National University) , Kim, Chan-Jin (Division of Applied Life Science (BK21 Four), Gyeongsang National University) , Lee, Eun-Yeong (Division of Applied Life Science (BK21 Four), Gyeongsang National University) , Bakhsh, Allah (Division of Applied Life Science (BK21 Four), Gyeongsang National University) , Hwang, Young-Hwa (Institute of Agriculture & Life Science, Gyeongsang National University)

Abstract ▼ AI-Helper

This study investigated the amino acid and nucleotide-related compound composition and taste characteristics of cultured muscle tissue (CMT) obtained by culturing satellite cells isolated from chicken and cattle and compared them to those of traditional meat (TM). The content of all amino acids except valine and tyrosine was significantly different between CMT and TM (p<0.05). The amount of glutamic acid was not significantly different between CMT and TM in cattle, but the glutamic acid in chicken CMT was lower than that of TM (p<0.05). Among the nucleotide-related compounds, only the content of inosine-5'-monophosphate (IMP) was significant, and the amount of IMP in CMT derived from chicken and cattle was significantly lower than that of TM (p<0.05). There were significant differences in the taste characteristics assessed by an electronic tongue system, and the umami, bitterness, and sourness values of CMT were significantly lower than those of TM from both chicken and cattle (p<0.05). The results of the present study suggest that it is necessary to develop a satellite cell culture method that could increase the umami and bitterness intensity of CMT and adjust the composition of the growth medium to produce cultured meat with a taste similar to that of TM.

주제어

표/그림 (4)

그림 Fig. 1. Flow diagram of cultured muscle satellite cells.
표 Table 1. Differences in amino acid composition between cultured muscle tissue derived from chicken and cattle and traditional meat
그림 Fig. 2. Differences in nucleotide-related compounds composition between cultured muscle tissues (CMT) derived from chicken and cattle and traditional meat (TM). ^A-C Means with different superscripts in the same graph are significantly different (p<0.05).
그림 Fig. 3. Differences in taste characteristics assessed by electronic tongue system between cultured muscle tissues (CMT) derived from chicken and cattle and traditional meats (TM). ^A,B Means with different superscripts in the same graph are significantly different (p<0.05).

AI 본문요약
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대상 데이터

Skeletal muscle samples were derived from several 4 to 6-week-old broiler chickens and several 24 to 27-mon-old Hanwoo (Korean native cattle) steers at a commercial slaughterhouse located at vicinity of Jinju/Korea. All the animals were euthanized following approved humane methods.

데이터처리

Statistical analyses were performed by analysis of variance (ANOVA) using SPSS (SPSS 16.0, Chicago, IL, USA), and the differences between the mean values were obtained by Duncan’s multiple range test

성능/효과

Both chicken and cattle CMT had higher amounts of serine, proline, alanine, and arginine than TM, whereas TM showed a higher content of aspartic acid, isoleucine, leucine and lysine (p<0.05)
The composition of amino acid and nucleotide-related compounds, and taste characteristics of CMT obtained by culturing satellite cells isolated from chicken and cattle were investigated and compared to those of TM. CMT showed lower glutamic acid, aspartic acid, and IMP contents than TM, which were closely related to the umami taste of meat. The intensity of umami and bitterness assessed by the electronic tongue system was also weaker in CMT than in TM.
If so, the taste should be the same. However, the results of this study showed that in CMT, the differentiation to red muscle fiber was lower, so its taste characteristics were significantly different from those of TM. In particular, the weak umami and bitterness, which are important factors in perceiving deliciousness in CMT, should be improved in cultured meat products in the future.
Notably, the amount of glutamic acid was not significantly different between CMT and TM from cattle, but that of CMT was lower than TM from chicken (p<0.05)
The amount of aspartic acid, threonine, isoleucine, phenylalanine, and lysine was higher in chicken CMT, whereas the amount of alanine, cysteine, methionine, and arginine was higher in cattle CMT (p<0.05).
The composition of amino acid and nucleotide-related compounds, and taste characteristics of CMT obtained by culturing satellite cells isolated from chicken and cattle were investigated and compared to those of TM. CMT showed lower glutamic acid, aspartic acid, and IMP contents than TM, which were closely related to the umami taste of meat.
CMT showed lower glutamic acid, aspartic acid, and IMP contents than TM, which were closely related to the umami taste of meat. The intensity of umami and bitterness assessed by the electronic tongue system was also weaker in CMT than in TM. The results of this study suggest that it is necessary to adjust the composition of the growth medium to a composition that could increase the umami intensity and the bitterness of CMT and develop a culture method of satellite cells that could produce cultured meat with a taste similar to that of traditional meat.
The intensity of umami and bitterness assessed by the electronic tongue system was also weaker in CMT than in TM. The results of this study suggest that it is necessary to adjust the composition of the growth medium to a composition that could increase the umami intensity and the bitterness of CMT and develop a culture method of satellite cells that could produce cultured meat with a taste similar to that of traditional meat.
The study was approved and conducted in accordance with the guidelines of the Institutional Animal Care and Use Committee (IACUC) of the Division of Applied Life Science, Gyeongsang National University, Korea (Approval ID: 125).
There was a significant difference in the composition of all amino acids (in percentage) except valine and tyrosine between CMT and TM (p<0.05)
There was no significant difference in the amount of threonine, cysteine, phenylalanine, and histidine between CMT and TM from chicken, but the amounts in CMT were lower than in TM from cattle (p<0.05)

후속연구

However, the results of this study showed that in CMT, the differentiation to red muscle fiber was lower, so its taste characteristics were significantly different from those of TM. In particular, the weak umami and bitterness, which are important factors in perceiving deliciousness in CMT, should be improved in cultured meat products in the future. Perhaps the control of the composition of the culture medium to one that can promote the differentiation into red muscle fibers or the development of culture processes such as electrical stimulation would help to improve the taste of cultured meat.

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