ArticleNature communications2024
Cultured meat with enriched organoleptic properties by regulating cell differentiation.
Article in Nature communications, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 40 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
40 citing papers in PubMed, 99 citations in OpenAlex.
- Current Single-cell Proteins as Ingredients: Functions, Challenges, and Regulatory Frameworks.Journal of microbiology and biotechnology · 2026Review
- Alternative Proteins on the Polish Plate: Consumer Acceptance, Current Challenges, and Future Perspectives.Foods (Basel, Switzerland) · 2026Review
- The future of meat: innovations in production within an expanding and sustainable food system.Food science of animal resources · 2026Review
- The Hidden Burden of Water-Binding Additives in Meat Products: Biochemical, Clinical, and Psychosocial Implications.Molecular nutrition & food research · 2026Review
- 3D bio-screen printing for high-throughput production of scaffolds for meat alternatives.NPJ science of food · 2026Article
- Cultured Meat and Its Acceptability in Muslim Societies: A Narrative Perspective on Halal Perspectives and Regulatory Challenges.Foods (Basel, Switzerland) · 2026Article
- 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
- Creating Cell-Based Hybrid Noodles for Sustainable and Nutrient-Balanced Diets via a Serum-Free and Animal-Free 3D Co-Differentiation System.Advanced science (Weinheim, Baden-Wurttemberg, Germany) · 2026Article
- Cell sources and engineering strategies for cultured meat production: a critical comparative review.Frontiers in nutrition · 2026Review
- Integrative Adipogenic Engineering of Cultured Fat for Cell Based Meat.Comprehensive reviews in food science and food safety · 2026Review
- Probiotic-Based Materials as Living Therapeutics.Advanced materials (Deerfield Beach, Fla.) · 2026Review
- From Muscle Fibers to Functional Foods: Bridging Conventional and Cultivated Approaches.Advances in biochemical engineering/biotechnology · 2026Review
- Bioprocess Engineering for Cultivated Meat.Advances in biochemical engineering/biotechnology · 2026Review
- Article
- Survey on the Global Technological Status for Forecasting the Industrialization Timeline of Cultured Meat.Foods (Basel, Switzerland) · 2025Review
- Cultured Meat Reformulation: Health Potential and Sustainable Food Challenges-Narrative Review.Comprehensive reviews in food science and food safety · 2025Review
- Versatile platforms of mussel-inspired agarose scaffold for cell cultured meat.Journal of advanced research · 2025Article
- Comparative Study of Porcine Mesenchymal Stem Cells Behavior and Lipid Metabolism on Plant-Based Scaffolds and Two-Dimensional Systems for Cultivated Fat.Engineering in life sciences · 2025Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
14 authors at 3 institutions in 1 country.
Funding
Abstract
Research on cultured meat has primarily focused on the mass proliferation or differentiation of muscle cells; thus, the food characteristics of cultured meat remain relatively underexplored. As the quality of meat is determined by its organoleptic properties, cultured meat with similar sensory characteristics to animal-derived meat is highly desirable. In this study, we control the organoleptic and nutritional properties of cultured meat by tailoring the 2D differentiation of primary bovine myoblasts and primary bovine adipose-derived mesenchymal stem cells on gelatin/alginate scaffolds with varying stiffness. We assess the effect of muscle and adipose differentiation quality on the sensory properties of cultured meat. Thereafter, we fabricate cultured meat with similar sensory profiles to that of conventional beef by assembling the muscle and adipose constructs composed of highly differentiated cells. We introduce a strategy to produce cultured meat with enriched food characteristics by regulating cell differentiation with scaffold engineering.
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What OpenQuestion holds
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.