Fraeye Ilse, Kratka Marie, Vandenburgh Herman, Thorrez Lieven
Research Group for Technology and Quality of Animal Products, Leuven Food Science and Nutrition Research Centre, KU Leuven Ghent Technology Campus, Gent, Belgium.
Department of Development and Regeneration, KU Leuven, Kortrijk, Belgium.
Front Nutr. 2020 Mar 24;7:35. doi: 10.3389/fnut.2020.00035. eCollection 2020.
Cultured meat aspires to be biologically equivalent to traditional meat. If cultured meat is to be consumed, sensorial (texture, color, flavor) and nutritional characteristics are of utmost importance. This paper compares cultured meat to traditional meat from a tissue engineering and meat technological point of view, focusing on several molecular, technological and sensorial attributes. We outline the challenges and future steps to be taken for cultured meat to mimic traditional meat as closely as possible.
培养肉旨在在生物学上等同于传统肉类。如果要食用培养肉，其感官特性（质地、颜色、风味）和营养特性至关重要。本文从组织工程和肉类加工技术的角度将培养肉与传统肉类进行比较，重点关注几个分子、技术和感官属性。我们概述了培养肉尽可能紧密模仿传统肉类所面临的挑战以及未来要采取的步骤。
