Methods for Producing Cultured Meat that has Heterogeneous Composition

UCLA researchers have established a method to produce cultured beef with desirable texture and flavor, which has potential to achieve significant environmental benefits over conventional beef. Cultured marbled beef is made by tuning the number of fat cells that are interspersed among muscle cells, to result in the typical ‘marbling’ feature of highly prized beef. This strategy should preserve the appropriate sensory features of beef, while improving the texture and flavor compared to single cell type culture. The ratio of fat within the muscle is tunable and can enable improved nutritional content compared to conventional or pure myocyte cultured beef. Further, marbled culture meat will provide an environmentally sustainable alternative to beef production with reduced energy, water, land use, and greenhouse gas emissions. This method of beef culture is scalable to feed the growing global population, which is especially critical in the face of the earth’s changing climate and land use.


Abstract

UCLA researchers in the Departments of Integrative Biology and Physiology and Molecular, Cellular, and Developmental Biology have developed a novel method for the production of marbled, cultured meat with desirable texture and flavor.

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Contact Information

Name: UCLA Technology Development Group

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