Surface Modification of Textured Vegetable Protein to Produce an Edible Scaffold for Cultured Meat

다국어 초록 (Multilingual Abstract)

Cultured meat is in the spotlight as a future food for ethical and sustainable meat production. In cultured meat production, a myriad technology is involved to proliferate and differentiate muscle cells in vitro to mimic the properties of slaughtered meat. Among them, scaffold is the core technology since it organizes muscle cells in the nature form of muscle tissue. Here, we used textured vegetable protein (TVP), the commercialized alternative meat made of a defatted soy flour product, as an edible scaffold. Then, we developed a coating film to modify TVP surface. This film consisted of natural polysaccharides induces cell attachment. After applying the film to the TVP surface to produce a cultured meat prototype, we evaluated the enhancement of flavor and texture of the prototype due to the film. This research is the first attempt to develop cultured meat using completely edible materials.