ReviewFrontiers in nutrition2020
Sensorial and Nutritional Aspects of Cultured Meat in Comparison to Traditional Meat: Much to Be Inferred.
Review in Frontiers in nutrition, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 83 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
83 citing papers in PubMed.
- Interface of Climate and Environmental Change on Food Systems-A Report from the "Agriculture and Diet: Value Added for Nutrition, Translation, and Adaptation in a Global Ecology" (ADVANTAGE) Project Working Group 3.Advances in nutrition (Bethesda, Md.) · 2026Review
- Spatial heterogeneity of lineage-committed muscle stem cell subpopulations challenges bipotency assumptions in Thai-French crossbred cattle.Veterinary world · 2026Article
- Nutritional and Functional Fortification of Cultivated Meat: A Scoping Review.Foods (Basel, Switzerland) · 2026Review
- Article
- Cultivated Meat and the Future of Food Systems: Promise, Progress, and Challenges.Food science & nutrition · 2026Review
- Nutritional, Ethical and Ecological Aspects of Cultured Meat with Particular Emphasis on Functional Food Production: A Comprehensive Literature Review.Foods (Basel, Switzerland) · 2026Review
- Generation of multitissue cell-cultivated meat via multidirectional differentiation of stable porcine epiblast stem cells.Nature communications · 2026Article
- Kokumi substances as taste modulators: sensory properties and molecular mechanisms.Chemical senses · 2026Review
- Do Conventional Meat-Purchase Motivations Predict Acceptance of Cultured Meat? A National Study Among Polish Consumers.Foods (Basel, Switzerland) · 2026Article
- Bioprocess Engineering for Cultivated Meat.Advances in biochemical engineering/biotechnology · 2026Review
- From Muscle Fibers to Functional Foods: Bridging Conventional and Cultivated Approaches.Advances in biochemical engineering/biotechnology · 2026Review
- Development of a Cost-Effective, Heme-Tolerant Bovine Muscle Cell for Cultivated Meat Production.Foods (Basel, Switzerland) · 2025Article
- Could Cultured Meat Be a Sustainable and Safe Source of Protein?Molecular nutrition & food research · 2025Review
- Cultured Meat Reformulation: Health Potential and Sustainable Food Challenges-Narrative Review.Comprehensive reviews in food science and food safety · 2025Review
- Innovations, Challenges, and Regulatory Pathways in Cultured Meat for a Sustainable Future.Foods (Basel, Switzerland) · 2025Review
- Structuring the Future of Cultured Meat: Hybrid Gel-Based Scaffolds for Edibility and Functionality.Gels (Basel, Switzerland) · 2025Review
- Optimizing fatty acids composition in meat-like tissue derived from myogenic conversion of pig fibroblasts.Communications biology · 2025Article
- Review
- Scaling Cultured Meat: Challenges and Solutions for Affordable Mass Production.Comprehensive reviews in food science and food safety · 2025Review
- From Tradition to the Future: Analyzing the Factors Shaping Consumer Acceptance of Cultured Meat Using Structural Equation Modeling.Food science & nutrition · 2025Article
23 more citing papers are in PubMed but not listed here.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
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.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.