Cultured Meat Supplement Composition for Meat-Like Sensory Quality
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Solution Overview
Problem
There is a demand for cultured meat products that replicate the sensory properties and nutritional value of traditional meat without relying on animal sources, while addressing ethical and environmental concerns.
Innovation Solution
Culturing bovine-derived cells with exogenous supplements such as carotenoids, vitamin B12, iron, and yeast extract to achieve a meat-like color, flavor, and nutritional profile, using a culture medium enriched with these supplements to enhance the cells' uptake and adherence.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If cultured meat is produced without exogenous supplements, then the production process is simpler and costs are lower, but the sensory properties (color, taste, aroma) and nutritional value do not resemble traditional meat
Solution Approach 1:
The patent applies parameter changes by systematically adjusting the concentrations and combinations of exogenous supplements (carotenoids, vitamin B12, iron, yeast extract) in the culture medium to achieve optimal sensory properties. Different supplement levels produce different color intensities and nutritional profiles, allowing precise control over meat-like characteristics without overcomplicating the system.
Solution Approach 2:
The patent uses composite materials by combining multiple exogenous supplements (carotenoids for color, vitamin B12 for nutritional value, iron for hemoglobin-like properties, yeast extract for flavor) in the culture medium. This composite approach creates a synergistic effect that collectively reproduces the complex sensory and nutritional properties of traditional meat, addressing the contradiction between simplicity and authenticity.
2Manufacturing precision
If high levels of exogenous supplements are added to achieve meat-like color and nutrition, then sensory properties improve, but production costs and medium complexity increase
Solution Approach 1:
The patent optimizes supplement concentrations by systematically testing and adjusting parameters to find the minimum effective doses. For example, specific ranges of carotenoid concentrations are identified that achieve meat-like color without excessive supplementation, and optimal vitamin B12 levels are determined that provide nutritional value while controlling costs. This parameter optimization resolves the contradiction between quality and quantity.
3Manufacturing precision
If traditional livestock farming is used to produce meat, then sensory properties and nutritional value are naturally achieved, but ethical concerns, environmental resource consumption, and safety issues arise
Solution Approach 1:
The patent applies copying by replicating the sensory and nutritional properties of traditional meat through cultured cells rather than animal farming. By using exogenous supplements to mimic the color, taste, aroma, and nutritional composition of conventional meat, the invention creates a copy that satisfies consumer expectations while eliminating the ethical and environmental harms associated with livestock farming.
Solution Approach 2:
The patent uses exogenous supplements as intermediaries to transfer the desired sensory and nutritional properties from traditional meat sources to cultured meat products. These supplements act as mediators that bridge the gap between simple cell culture and complex meat-like characteristics, enabling the production of ethical meat alternatives without requiring actual animal products.
4Reliability
If cultured meat is produced with controlled supplement content, then safety and nutritional control improve, but achieving consistent meat-like sensory properties becomes more difficult
Solution Approach 1:
The patent addresses this contradiction by establishing specific parameter ranges and control specifications for each exogenous supplement. By defining optimal concentration ranges, addition timing, and combination ratios, the patent enables consistent sensory properties while maintaining safety and nutritional control. The controlled parameters ensure reproducibility across production batches.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The resulting cultured meat products exhibit a color, taste, and nutritional quality comparable to traditional meat, providing a sustainable and ethical alternative with controlled supplement content.
Implementation Method 1
culturing bovine-derived cells in a medium containing at least one of the exogenous supplements carotenoid (including beta (β)-carotene, lycopene, canthaxanthin) and cobalamin (vitamin B12) results in the uptake and accumulation and/or adherence of the supplement in or on the cells
Data Source
AI summary
The present invention relates to the field of cultured meat, also referred to as clean meat or cell-based meat, particularly to cell cultures for producing cultured meat having sensory properties (color, taste and aroma) at least resembling whole-animal derived meat and improved nutritional value. The present invention further provides culture media for producing the cell cultures and high-quality cultured meat.