Cell-Based Meat Composition With Dry Cell Powder for Texture Control
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Solution Overview
Problem
Existing methods for producing cell-based meat products struggle to mimic the textures and flavors of conventional slaughtered meat, resulting in products with less-than-optimal sensory characteristics that fail to meet consumer expectations.
Innovation Solution
Incorporating a combination of cultured animal cells and dry cultured animal cell powder to enhance the texture and flavor of cell-based meat products, adjusting the proportion of dry cultured animal cell powder based on the type of cells and desired product to achieve desired hardness, adhesiveness, and other texture properties.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If cell-based meat products are produced using conventional culturing methods, then the production avoids animal slaughter and reduces harmful factors, but the texture and flavor fail to match conventional meat
Solution Approach 1:
The patent applies parameter changes by controlling the water activity (aw) of the growth medium within a specific range (0.98-1.05) and maintaining cells in an unlysed state, which transforms the physical-chemical parameters of the cell mass to achieve both desirable texture characteristics and retention of cellular integrity, thereby resolving the contradiction between texture matching and contamination reduction
Solution Approach 2:
The patent creates a composite material system by combining cell mass with specific extracellular matrix components and growth medium constituents, forming a composite structure that mimics the complex texture and flavor profile of conventional meat while maintaining the controlled cultivation environment that prevents contamination
2Adaptability or versatility
If cell-based meat products are produced to mimic conventional meat texture, then consumer acceptance improves, but the production process becomes more complex
Solution Approach 1:
The patent applies preliminary action by pre-establishing optimized cell culture conditions and medium formulations before production scaling, and by pre-characterizing the relationships between water activity, cell density, and texture properties, which simplifies the overall production process complexity while ensuring consistent consumer-acceptable texture outcomes
Solution Approach 2:
The patent uses parameter changes to simplify production complexity by identifying critical quality attributes (water activity range, cell viability thresholds) that directly control texture outcomes, allowing for streamlined process control that achieves consumer acceptance without requiring overly complex production systems
Data Source
AI summary
This disclosure generally describes comestible cell-based food products including a combination of cultured cells and dry cell powder and methods for preparing such cell-based food products. In one or more embodiments, the comestible cell-based food product comprises a mixture of cultured animal cells and dry cultured animal cell powder. For example, the comestible cell-based food product is produced by generating a homogenous mixture of cultured animal cells and dry cultured animal cell powder. In one or more embodiments, the dry cultured animal cell powder improves the texture of the resultant comestible cell-based food product by tailoring the hardness and/or adhesiveness of the comestible cell-based food product.