ArticleFood science of animal resources2025
Imitation of Hybrid Cultured Meat Patty and Compare the Quality Characteristics with Beef Patty and Plant-Based Patty.
Article in Food science of animal resources, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- The future of meat: innovations in production within an expanding and sustainable food system.Food science of animal resources · 2026Review
- Development, Characterization, and Stability of Burgers With Partial or Total Replacement of Beef by Vegetable Ingredients.Journal of food science · 2026Article
- A Comprehensive Review on Innovative Food Gelling Strategies for Sustainable Production of Meat Analogs and Restructured Meat.Gels (Basel, Switzerland) · 2026Review
- Meat Quality Traits Using Gelatin-Green Tea Extract Hybrid Electrospun Nanofiber Active Packaging.Foods (Basel, Switzerland) · 2025Article
- Techniques and Emerging Trends in Flavor and Taste Development in Meat.Food science of animal resources · 2025Review
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Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Limited quantity of cultured meat (CM) production in the laboratory restricts the opportunity for product development and quality assessment. As myofibrillar protein (MFP) possesses similar characteristics to CM, this study used MFP as an imitation of CM to produce an imitated hybrid cultured meat patty (IHCMP) to compare physicochemical and sensory qualities with beef meat patty (BMP) and plant-based meat patty (PBMP). Additionally, dry-aged beef crust was added to improve the taste characteristics of IHCMP and PBMP. BMP and IHCMP had lower (p<0.05) pH values than PBMP in both raw (5.62 and 5.74) and cooked (5.75 and 5.88) states. BMP and PBMP had higher (p<0.05) moisture (62.17% and 62.20%). BMP and IHCMP were darker (p<0.05) than other samples both in uncooked and cooked form. IHCMP, MFP, and BMP had lower releasing water (2.07%-2.95%). Increased (p<0.05) hardness, gumminess, chewiness, and springiness were observed in BMP and IHCMP. Beef crust improved (p<0.05) umami (2.21) and richness (2.67) quality in IHCMP as determined by the electronic tongue system. IHCMP and PBMP had higher monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA) content. Adding crust increased saturated fatty acid and MUFA content, but PUFA was reduced. Hence, the present investigation revealed the probable quality characteristics of CM products through the production of IHCMP, which will help the manufacturer of CM to develop consumer-oriented product development in the future.
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