Preparation and Quality Evaluation of Cultured Fat.
Sign Up to like & getrecommendations! Published in 2023 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.2c08004
Abstract: Cultured meat is rapidly developing as an emerging meat production technology. Adipose tissue plays an essential role in the flavor of meat products. In this study, cultured fat was produced by cultured adipose-derived stem cells… read more here.
Keywords: preparation quality; porcine subcutaneous; quality evaluation; subcutaneous fat ... See more keywords
Aggregating in vitro-grown adipocytes to produce macroscale cell-cultured fat tissue with tunable lipid compositions for food applications
Sign Up to like & getrecommendations! Published in 2023 at "eLife"
DOI: 10.7554/elife.82120
Abstract: We present a method of producing bulk cell-cultured fat tissue for food applications. Mass transport limitations (nutrients, oxygen, waste diffusion) of macroscale 3D tissue culture are circumvented by initially culturing murine or porcine adipocytes in… read more here.
Keywords: food applications; cell cultured; fat tissue; cultured fat ... See more keywords