Invention Title:

SCAFFOLD FOR CULTURED MEAT THAT ENHANCES THE MEAT FLAVOR OF CULTURED MEAT

Publication number:

US20250040578

Publication date:

2025-02-06

Section:

Human necessities

Class:

A23L13/00

Inventors:

Woojin Choi Seoul, Korea (South)

Jinkee Hong Seoul, Korea (South)

Milae LEE Seoul, Korea (South)

Assignee:

UIF (UNIVERSITY INDUSTRY FOUNDATION), YONSEI UNIVERSITY Seoul, Korea (South)

Applicant:

UIF (University Industry Foundation), Yonsei University Seoul, Korea (South)

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Smart overview of the Invention

Background and Purpose:

The disclosure focuses on a scaffold for cultured meat aimed at enhancing its flavor to closely resemble that of real meat. The need for such innovation arises from the increasing costs and environmental concerns associated with traditional livestock products. Cultured meat, developed in labs through cell engineering, offers a sustainable alternative but often lacks the complex flavors of real meat. This scaffold addresses these flavor deficiencies, particularly those arising from the Maillard reaction, which is crucial for replicating the taste of cooked meat.

Innovative Scaffold Design:

The scaffold is composed of a hydrogel that incorporates flavor compounds containing disulfide bond-functional groups. These compounds are represented by specific chemical formulas, allowing for the mimicry of real meat flavors. The hydrogel is designed to release these flavors effectively at high temperatures, enhancing the sensory experience of cultured meat economically.

Method for Cultured Meat Production:

The process involves filling the scaffold with a culture medium and inoculating it with animal cells such as myoblasts and adipocytes. The cells are then incubated to proliferate and organized using stimuli like ultrasound or electromagnetic fields. This method ensures the development of cultured meat with improved flavor profiles, including savoriness and roasted meaty notes.

Applications and Benefits:

The resulting cultured meat can be used in various food compositions, providing consumers with an alternative protein source that retains desirable flavors. By economically enhancing the meaty taste, this technology holds promise for wider acceptance and commercialization of lab-grown meats. It aligns with ongoing research to improve the sensory characteristics of cultured meat.

Technical Specifications:

The hydrogel includes a protein-based polymer.
Acrylic or methacrylic groups in flavor compounds copolymerize with the polymer's side chains.
Flavor compounds constitute 0.1 to 5 wt% of the hydrogel's total dry mass.