Proteins in cultured beef

M. J. Post*

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingChapterAcademic

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 languageEnglish
Title of host publicationProteins in Food Processing, Second Edition
EditorsRickey Y. Yada
PublisherElsevier
Pages289-298
Number of pages10
Edition2
ISBN (Electronic)9780081007297
ISBN (Print)9780081007228
DOIs
Publication statusPublished - 1 Jan 2018

Keywords

  • Cultured beef
  • Cytoskeletal protein
  • Fat composition
  • Fat tissue
  • Muscle protein

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