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Sensorial and Nutritional Aspects of Cultured Meat in Comparison to Traditional Meat: Much to Be Inferred
- Source :
- Frontiers in Nutrition, Frontiers in Nutrition, Vol 7 (2020)
- Publication Year :
- 2020
- Publisher :
- Frontiers Media SA, 2020.
-
Abstract
- Cultured meat aspires to be biologically equivalent to traditional meat. If cultured meat is to be consumed, sensorial (texture, color, flavor) and nutritional characteristics are of utmost importance. This paper compares cultured meat to traditional meat from a tissue engineering and meat technological point of view, focusing on several molecular, technological and sensorial attributes. We outline the challenges and future steps to be taken for cultured meat to mimic traditional meat as closely as possible. ispartof: Frontiers in Nutrition vol:7 ispartof: location:Switzerland status: published
- Subjects :
- 0301 basic medicine
nutritional composition
Endocrinology, Diabetes and Metabolism
Nutritional composition
lcsh:TX341-641
030209 endocrinology & metabolism
Biology
Texture (geology)
03 medical and health sciences
Cultured meat
0302 clinical medicine
cultivated meat
Conceptual Analysis
Food science
Flavor
Nutrition
flavor
030109 nutrition & dietetics
Nutrition and Dietetics
post-mortem metabolism
food and beverages
color
clean meat
lcsh:Nutrition. Foods and food supply
texture
Food Science
Subjects
Details
- ISSN :
- 2296861X
- Volume :
- 7
- Database :
- OpenAIRE
- Journal :
- Frontiers in Nutrition
- Accession number :
- edsair.doi.dedup.....212fb96c9c38a93f664d46ceee6d2aa7