ArticleFood science and biotechnology2025
Fundamental study on structural formation, amino acids and nucleotide-related compounds of cultivated meat from 3D-cultured pig muscle stem cells.
Article in Food science and biotechnology, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Microbial Hydrolysates as Amino Acid Source in Cell Culture Media for Cellular Agriculture.Biotechnology and bioengineering · 2026Review
- From Muscle Fibers to Functional Foods: Bridging Conventional and Cultivated Approaches.Advances in biochemical engineering/biotechnology · 2026Review
- Survey on the Global Technological Status for Forecasting the Industrialization Timeline of Cultured Meat.Foods (Basel, Switzerland) · 2025Review
- Nutritional Quality, Safety and Environmental Benefits of Alternative Protein Sources-An Overview.Nutrients · 2025Review
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Authors and funding
3 authors.
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No grant is acknowledged in the PubMed record.
Abstract
Since the first cultivated meat prototype in 2013, significant advancements have been made, yet cultivated meat still differs from conventional meat, particularly in nutritional and flavor profiles. In this study, cell-cultivated pork was developed using 3D-cultured pig muscle stem cells (MuSCs) on hydrogel scaffolds over a 44-day period and analyzed for muscle maturity and nutritional characteristics. qPCR analysis showed muscle fiber maturation with a shift from type I to type II fibers during long-term culture. Genes related to muscle structure, including
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