ArticleFood science of animal resources2022
A Comparative Study on the Taste Characteristics of Satellite Cell Cultured Meat Derived from Chicken and Cattle Muscles.
Article in Food science of animal resources, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 29 papers.
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Who cites it
29 citing papers in PubMed, 84 citations in OpenAlex.
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- Nutritional, Ethical and Ecological Aspects of Cultured Meat with Particular Emphasis on Functional Food Production: A Comprehensive Literature Review.Foods (Basel, Switzerland) · 2026Review
- Production of small-scale laboratory-grown cell-based fish meat from Asian seabass muscle and fin cell lines.In vitro cellular & developmental biology. Animal · 2026Article
- Bioprocess Engineering for Cultivated Meat.Advances in biochemical engineering/biotechnology · 2026Review
- Animal-derived components in cultivated meat research and their alternatives.NPJ science of food · 2025Review
- Lotus fiber-derived scaffolds for enhanced cultured meat production: Quality and sustainability.Bioactive materials · 2025Article
- Comparative Analysis of the Nutritional and Sensory Profiles of Commercial Processed Meat Products Made from Beef and Plant-Based Protein.Nutrients · 2025Article
- Glycyrrhiza uralensis crude water extract and licochalcone A and B to enhance chicken muscle satellite cell differentiation for cultured meat production.Scientific reports · 2025Article
- Nutritional Quality, Safety and Environmental Benefits of Alternative Protein Sources-An Overview.Nutrients · 2025Review
- Fundamental study on structural formation, amino acids and nucleotide-related compounds of cultivated meat from 3D-cultured pig muscle stem cells.Food science and biotechnology · 2025Article
- Cell-Based Meat Safety and Regulatory Approaches: A Comprehensive Review.Food science of animal resources · 2025Review
- Modulation of nutritional composition and aroma volatiles in cultivated pork fat by culture media supplementation.Frontiers in nutrition · 2025Article
- Article
- Development and Comparative Evaluation of Imitated Fiber from Different Protein Sources Using Wet-Spinning.Food science of animal resources · 2024Article
- Effect of Chicken Age on Proliferation and Differentiation Abilities of Muscle Stem Cells and Nutritional Characteristics of Cultured Meat Tissue.Food science of animal resources · 2024Article
- Flavor-switchable scaffold for cultured meat with enhanced aromatic properties.Nature communications · 2024Article
- The Application of High-Intensity Ultrasound on Wet-Dry Combined Aged Pork Loin Induces Physicochemical and Oxidative Alterations.Food science of animal resources · 2024Article
- Industrial Research and Development on the Production Process and Quality of Cultured Meat Hold Significant Value: A Review.Food science of animal resources · 2024Review
Corrections and comments
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Authors and funding
8 authors at 4 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
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.
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