Abstract
Cultured beef is an exciting technology to produce beef from bovine muscle stem cells and adipose tissue derived stem cells. It has the potential to produce an exact mimic of beef with proper protein and fat composition. However, the technology is still in an early phase and although it can be derived from morphologic characteristics that cytoskeletal proteins are present in the right amount and composition, the fat fraction is still unknown.
Original language | English |
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Title of host publication | Proteins in Food Processing, Second Edition |
Editors | Rickey Y. Yada |
Publisher | Elsevier |
Pages | 289-298 |
Number of pages | 10 |
Edition | 2 |
ISBN (Electronic) | 9780081007297 |
ISBN (Print) | 9780081007228 |
DOIs | |
Publication status | Published - 1 Jan 2018 |
Keywords
- Cultured beef
- Cytoskeletal protein
- Fat composition
- Fat tissue
- Muscle protein