ArticleNature communications2024
Flavor-switchable scaffold for cultured meat with enhanced aromatic properties.
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 16 papers.
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Who cites it
16 citing papers in PubMed.
- Metabolite-based genome-wide association analysis reveals genetic loci and candidate genes affecting breast muscle metabolites in Sansui ducks.Poultry science · 2026Article
- Article
- Nutritional, Ethical and Ecological Aspects of Cultured Meat with Particular Emphasis on Functional Food Production: A Comprehensive Literature Review.Foods (Basel, Switzerland) · 2026Review
- 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
- Linear Epitope-Mediated Immunological Cross-Reactivity in Livestock Product Allergens.International journal of molecular sciences · 2026Review
- Metabolomic analysis of quality improvement through refiring in Fenghuang Dancong tea.Food chemistry: X · 2026Article
- Bioprocess Engineering for Cultivated Meat.Advances in biochemical engineering/biotechnology · 2026Review
- Survey on the Global Technological Status for Forecasting the Industrialization Timeline of Cultured Meat.Foods (Basel, Switzerland) · 2025Review
- Research on Development and Challenges of Forest Food Resources from an Industrial Perspective-Alternative Protein Food Industry as an Example.Foods (Basel, Switzerland) · 2025Review
- 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
- Enhanced Media Optimize Bovine Myogenesis in 2D and 3D Models for Cultivated Meat Applications.Advanced science (Weinheim, Baden-Wurttemberg, Germany) · 2025Article
- 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
- Scaling Cultured Meat: Challenges and Solutions for Affordable Mass Production.Comprehensive reviews in food science and food safety · 2025Review
- Dietary resveratrol and β-Hydroxy-β-Methylbutyric acid enhance flavor and modulate intramuscular fat in Tibetan sheep: insights from transcriptomics and lipidomics.Frontiers in veterinary science · 2025Article
- This lab-grown meat probably tastes like real beef.Nature · 2024Article
Corrections and comments
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Authors and funding
6 authors.
Funding
Abstract
Cultured meat is emerging as a new type of food that can provide animal protein in a sustainable way. Many previous studies employed various types of scaffolds to develop cultured meat with similar properties to slaughtered meat. However, important properties such as flavor were not discussed, even though they determine the quality of food. Flavor characteristics vary dramatically depending on the amount and types of amino acids and sugars that produce volatile compounds through the Maillard reaction upon cooking. In this study, a flavor-switchable scaffold is developed to release meaty flavor compounds only upon cooking temperature mimicking the Maillard reaction of slaughtered meat. By introducing a switchable flavor compound (SFC) into a gelatin-based hydrogel, we fabricate a functional scaffold that can enhance the aromatic properties of cultured meat. The temperature-responsive SFC stably remains in the scaffold during the cell culture period and can be released at the cooking temperature. Surprisingly, cultured meat fabricated with this flavor-switchable scaffold exhibits a flavor pattern similar to that of beef. This research suggests a strategy to develop cultured meat with enhanced sensorial characteristics by developing a functional scaffold which can mimic the natural cooking flavors of conventional meat.
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