TPA of conventional, simulated cultivated*, plant-based, and hybrid beef samples.
*Myofibrillar protein extracted from conventional beef was used as a proxy for cultivated meat to understand its performance from a product formulation perspective. See publication for full details.
Sensory panel comparing color, flavor, tenderness, juiciness, and overall acceptance of conventional, simulated cultivated*, plant-based, and hybrid beef samples.
*Myofibrillar protein extracted from conventional beef was used as a proxy for cultivated meat to understand its performance from a product formulation perspective. See publication for full details.
Response to cooking of conventional, simulated cultivated*, cultivated, plant-based, and hybrid beef samples.
*Myofibrillar protein extracted from conventional beef was used as a proxy for cultivated meat to understand its performance from a product formulation perspective. See publication for full details.
Alam_2024b
CC BY-NC
https://doi.org/10.1038/s43016-020-0046-5
Fig7b
Texture
Instrumental
Young's modulus
UTS
Bos taurus
Cow
Bos taurus
Cow
Young's modulus, ultimate tensile strength.
Ben-Arye_2020
Not CC-licensed
https://doi.org/10.1038/s43016-020-0046-5
Text
Flavor
Texture
Sensory, Non-blind
Discrimination
Descriptive
Bos taurus
Cow
"Moreover, the final product was tasted by volunteers, who reported that there was a significant difference between the TSP scaffolds with and without cells. TSP scaffolds with cells had a meaty flavour and a typical meat bite and texture."
Photos of empty scaffolds and of cell-laden scaffolds before and after coloring (with monascus and beet) and before and after cooking. SEM images of scaffolds with and without cells. TPA of empty scaffolds, cell-laden scaffolds before and after cooking, and conventional chicken. Samples were cooked by pan frying in a little oil.
Photos of empty scaffolds, cultivated rabbit prototypes before and after frying (assuming this means pan-fried), and conventional rabbit meat. Stress-strain curves of scaffolds and of cooked and uncooked cultivated meat prototypes. Change in either of cultivated meat prototypes in response to cooking. TPA of scaffolds, cultivated meat prototypes, and conventional meat.
Texture profile analysis of lab-scale cultivated pork prototypes 3d printed from alginate core-shell fibers. A comparison is provided to conventional pork.
Ding_2023
Not CC-licensed
http://dx.doi.org/10.1038/s41538-021-00122-2
Text
Appearance
Flavor
Texture
Sensory, Non-blind
Descriptive
Bos taurus
Cow
"A panel of three volunteers assessed the sensory properties of the cultured fat tissue, including appearance, aroma, taste, and texture, reporting that the cooked cultured fat had a creamy consistency typical of animal fat, with a discernible ‘beefy’ flavour."
Dohmen_2022
CC BY
https://doi.org/10.1038/s41538-021-00090-7
Fig4b
Texture
Response to cooking
Instrumental
Breaking force
Sous vide
Bos taurus
Cow
Bos taurus
Cow
Breaking force of cultivated prototype at day 4 and 14 in comparison to commercial beef.
Furuhashi_2021
CC BY
http://dx.doi.org/10.3390/gels9020141
Fig5
Texture
Instrumental
Young's modulus
Directionality or anisotropy
Gallus gallus
Chicken
Stress strain curves for collagen scaffolds with and without cells, compressed perpendicular or parallel to the orientation of the embedded channels.
Furusawa_2023
CC BY
http://dx.doi.org/10.1039/d3fo00445g
Fig5b-g
Texture
Response to cooking
Instrumental
TPA
Deep fried
Sus scrofa
Pig
Sus scrofa
Pig
TPA of raw and deep fried cultivated pork produced under different experimental conditions, in comparison to conventional pork tenderloin and empty scaffolds.
Mechanical characterization of C2C12/3T3-L1 cultivated prototype in comparison to Wagyu steak.
Kawecki_2023a
CC BY
http://dx.doi.org/10.1021/acsami.2c10988
Fig3d
Texture
Instrumental
Young's modulus
Mus musculus
Mouse
Bos taurus
Cow
Compressive strength/strain curves for uncoated and coated TVP scaffolds, coated TVP with cells, and several cuts of conventional beef.
Lee_2022d
Not CC-licensed
http://dx.doi.org/10.1038/s41467-023-44359-9
Fig3e,FigS8,FigS9,FigS16
Texture
Response to cooking
Instrumental
Young's modulus
Grilled
Bos taurus
Cow
Fig 3e: Young's moduli of raw and cooked lab-scale cultivated beef prototypes grown on crosslinked alginate scaffolds, as well as bare scaffolds.
HALC = high alginate, low crosslinking; LALC = low alginate, low crosslinking.
Also see Figs S8 and S9 for response of bare scaffolds and scaffolds with undifferentiated myoblasts to cooking. See Fig S16 for stiffness changes in response to adipogenic differentiation.
Lee_2024a
CC BY
http://dx.doi.org/10.1038/s41467-023-44359-9
Fig5,FigS18-21
Appearance
Nutrition
Flavor: Aroma
Texture
Response to cooking
Instrumental
Photo
Proximate analysis
GC-MS or other volatile detection
TPA
Grilled
Bos taurus
Cow
Bos taurus
Cow
Fig 5: Comparisons of lab-scale cultivated beef prototypes grown on crosslinked alginate scaffolds to conventional beef.
Also see Fig S19 for visual comparison of cooked CM prototype versus conventional beef. For comparisons of bare scaffolds, undifferentiated CM prototypes, and differentiated CM prototypes, see Figs S18, S20, and S21 for nutrition profiles, aroma, and texture, respectively.
TPA of lab-scale cultivated beef grown on an alginate-based scaffold. Includes measurements of empty scaffold, CM prototype before and after cooking, and conventional beef before and after cooking.
Lee_2024h
CC BY-NC-ND
http://dx.doi.org/10.1021/acs.jafc.2c08004
Fig6
Texture
Instrumental
TPA
Sus scrofa
Pig
Sus scrofa
Pig
TPA of conventional and cultivated porcine fat and empty collagen scaffolds.
Liu_2023a
Not CC-licensed
http://dx.doi.org/10.7554/eLife.93220
Fig7
Texture
Instrumental
Gallus gallus
Chicken
Quantification of ECM proteins and genes in cultivated chicken prototypes during the culture period (day 1 through day 7 or 9).
Note: This experiment does not directly measure texture, but the demonstration that ECM can be deposited in meaningful amounts is fairly directly relevant.
Ma_2024a
CC BY
https://doi.org/10.1038/s41538-019-0054-8
Fig8
Texture
Response to cooking
Instrumental
TPA
Cooked on hot surface
Leporidae
Bos taurus
Rabbit, Cow
Leporidae
Bos taurus
Rabbit, Cow
TPA of raw and cooked cultivated rabbit and beef prototypes in comparison to rabbit muscle, beef tenderloin, and ground beef.
MacQueen_2019
CC BY
http://dx.doi.org/10.1038/s41538-024-00262-1
Fig5b-c
Texture
Response to cooking
Instrumental
TPA
Cooked on hot surface
Mus musculus
Sus scrofa
Mouse, Pig
Sus scrofa
Pig
TPA of cultivated C2C12 constructs with and without porcine fat cells before and after cooking. Conventional pork loin is included for comparison.
Murugan_2024
CC BY
http://dx.doi.org/10.1021/acsami.4c03585
FigS4
Texture
Instrumental
TPA
Larimichthys crocea
Large yellow croaker
Larimichthys crocea
Large yellow croaker
Texture profile analysis of a lab-scale cultivated yellow croaker prototype in comparison to both conventional fish and the empty hydrogel scaffold.
Photographs of cellular and acellular cultivated meat constructs, confocal images of cellular constructs, and total protein and TPA quantification of cellular and acellular constructs
Oliveira_2024
CC BY-NC
http://dx.doi.org/10.1038/s41598-022-07785-1
Fig3
Texture
Instrumental
TPA
Young's modulus
Sus scrofa
Pig
Sus scrofa
Meleagris gallopavo
Gallus gallus
Pig, Turkey, Chicken
TPA of cultivated sausage prototype (from Biotech Foods) in comparison to conventional sausage, turkey, and chicken.
Paredes_2022
CC BY
http://dx.doi.org/10.1038/s41598-022-07785-1
Fig4,5
Texture
Instrumental
Storage modulus
Loss modulus
Sus scrofa
Pig
Sus scrofa
Meleagris gallopavo
Gallus gallus
Pig, Turkey, Chicken
Storage and loss moduli of cultivated sausage prototype (from Biotech Foods) in comparison to conventional sausage, turkey, and chicken. These are also used to calculate the complex shear modulus and tan (ratio of G''/G').
Storage and loss moduli and TPA of lab-scale cultivated beef prototypes grown on gelatin-coated or rice grains as scaffolds, or uncoated grains without cells as a control.
Exploratory tasting comparing plant-based/cultivated hybrid chicken to conventional. Participants were also asked to rate how likely they would be to replace conventional meat with the hybrid product.
TPA of raw and cooked cultivated grouper prototypes and empty scaffolds
Ulagesan_2024
Not CC-licensed
http://dx.doi.org/10.1016/j.ijbiomac.2023.129134
Fig6
Texture
Instrumental
TPA
Bos taurus
Cow
Bos taurus
Cow
Texture profile analysis of lab-scale cultivated beef prototypes in comparison to conventional beef. Five different scaffolds were compared, and data are shown for empty scaffolds along with prototypes following the proliferation and differentiation steps.
Wang_2024b
Not CC-licensed
http://dx.doi.org/10.1016/j.foodchem.2024.140696
Fig6
Texture
Instrumental
TPA
Bos taurus
Cow
Bos taurus
Cow
TPA of cultivated meat samples produced using co-cultured bovine myoblasts and adipocytes at different ratios. Comparisons to conventional beef and empty scaffolds are shown.
Wang_2024g
Not CC-licensed
http://dx.doi.org/10.1016/j.ijbiomac.2024.131438
Table2
Texture
Instrumental
TPA
Sus scrofa
Pig
Sus scrofa
Pig
TPA of lab-scale cultivated pork prototypes in comparison to conventional pork. Data are provided for prototypes grown on three different scaffolds.
Wu_2024a
Not CC-licensed
http://dx.doi.org/10.1038/s41538-023-00194-2
Fig5
Appearance
Texture
Instrumental
Photo
Histology
SEM
TPA
Larimichthys crocea
Large yellow croaker
Larimichthys crocea
Large yellow croaker
Images (photo, histology, SEM) of cultivated protoypes and native tissue from large yellow croaker. TPA comparing empty scaffold, cultivated prototype, and conventional meat. Figure also includes quantification of muscle and fat cell numbers and volume, as well as water distribution.
Storage and loss moduli measured from 3d printed lab-scale cultivated pork prototypes or controls without cells.
Yang_2024a
CC BY
http://dx.doi.org/10.1038/s41467-023-38593-4
Fig4
Appearance
Texture
Nutrition
Instrumental
Photo
Light microscopy
Young's modulus
Elemental analysis
Bos taurus
Cow
Images and a micrograph of cultivated beef prototypes. Microcarriers, cellularized microtissues, and disc-like aggregates are compared in terms of Young's modulus and elemental analysis.
Yen_2023
CC BY
http://dx.doi.org/10.1038/s41467-023-38593-4
Table1
Texture
Appearance
Response to cooking
Instrumental
TPA
Colorimetric
Cooked on hot surface
Bos taurus
Cow
Bos taurus
Cow
Texture profile analysis and color measurements for two types of cultivated beef prototype and conventional beef patties. All three were measured raw and cooked (cooked on an electric hot plate).
Yen_2023
CC BY
http://dx.doi.org/10.1021/acs.jafc.4c03586
Fig2
Appearance
Texture
Instrumental
Photo
Colorimetric
TPA
Carassius auratus
Goldfish
Carassius auratus
Goldfish
Photograph of cultivated carp prototype, along with L*A*B* values, moisture content, and TPA of cultivated and conventional carp
Yin_2024b
Not CC-licensed
http://dx.doi.org/10.7554/eLife.82120
Fig3
Texture
Instrumental
Young's modulus
Mus musculus
Mouse
Sus scrofa
Bos taurus
Gallus gallus
Pig, Cow, Chicken
Stress-strain curves of 3D cultivated fat in comparison to pork, beef, and chicken fat.
Yuen Jr_2023a
CC BY
http://dx.doi.org/10.1038/s41467-023-44001-8
Fig5g,FigS12k
Texture
Response to cooking
Instrumental
TPA
Cooked on hot surface
Sus scrofa
Pig
Sus scrofa
Pig
Texture profile analysis of lab-scale cultivated pork prototypes grown on konjac glucomannan/sodium alginate scaffolds and of empty scaffolds. Fig 5 shows values for the raw samples and scaffolds, and Fig S12 shows values for the samples and scaffolds after being pan fried for 30 seconds. Comparison values for fresh and fried conventional pork are also shown.