Cell-Based Meat Fillet Texture Control via Cooling and De-Wetting
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Solution Overview
Problem
Current methods for producing cell-based meat compositions face challenges in achieving sufficient cell production, extending shelf life, controlling contamination and spoilage, and replicating the texture, moisture content, and flavor of conventional meat, making them less desirable to consumers.
Innovation Solution
A method involving cooling cells prior to or after harvesting, de-wetting the cell mass, and optionally processing the composition under high pressure to achieve a desirable texture profile, including specific steps to maintain the cell mass in a condition that satisfies texture profile criteria.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Manufacturing precision
If cells are harvested and processed without cooling, then the production process is simpler and faster, but the texture profile of the final meat composition is undesirable
Solution Approach 1:
The cell mass is cooled to approximately 4°C before harvesting from the bioreactor. This preliminary cooling action prepares the cell mass in advance to achieve the desired texture profile in the final meat composition, resolving the contradiction by adding a preparatory step that improves manufacturing precision without significantly complicating the overall process
Solution Approach 2:
The temperature parameter of the cell mass is changed from growth temperature (approximately 37°C) to approximately 4°C through cooling. This parameter change is critical for achieving the desirable texture profile, as the lower temperature allows the cell mass to maintain structural integrity and produce the correct mechanical properties in the final product
2Manufacturing precision
If the cell mass is de-wetted to reduce moisture content, then the texture and shelf life are improved, but the processing time and energy consumption increase
Solution Approach 1:
The patent replaces traditional thermal drying methods with a mechanical de-wetting process using a de-wetting device that applies pressure to remove excess moisture from the cell mass. This mechanical approach is more energy-efficient than thermal drying while achieving the desired texture profile and moisture content reduction
Solution Approach 2:
The moisture content parameter of the cell mass is reduced from approximately 70-80% to approximately 50-60% through the de-wetting process. This parameter change is achieved through controlled mechanical removal of excess moisture, improving texture and shelf life while managing energy consumption through efficient processing
3Manufacturing precision
If high pressure is applied to the composition, then the texture profile is improved, but the device complexity and processing requirements increase
Solution Approach 1:
The patent uses a hydraulic press or similar mechanical pressing device to apply controlled high pressure to the cell-based meat composition. This mechanical approach is simpler and more direct than alternative methods for achieving the desired texture, as it directly compresses the cell mass to eliminate voids and improve structural integrity without requiring complex thermal or chemical processing systems
4Manufacturing precision
If the cell mass is cooled prior to harvesting, then the texture profile is improved, but the time required for processing increases
Solution Approach 1:
The cooling of the cell mass is performed in advance before harvesting, allowing the cell mass to be prepared in the cold state for immediate processing. This preliminary action minimizes the time required during the actual harvesting and processing steps, as the cell mass is already at the optimal temperature for achieving the desired texture profile
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 method ensures a cell-based meat composition with a desirable texture profile, improving consumer acceptance by replicating the characteristics of conventional meat while preventing contamination and spoilage.
Implementation Method 1
cooling the cell mass from a growth temperature to a temperature below the growth temperature
Implementation Method 2
de-wetting the harvested cell mass with mechanically-generated pressure
Implementation Method 3
processing the fillet under high pressure
Data Source
AI summary
Provided herein are methods of making a comestible cell-based meat composition where the method includes cooling the cell mass from a growth temperature to a temperature below a growth temperature; harvesting at least a portion of the cell mass; de-wetting the harvested cell mass with mechanically-generated pressure; forming the cell-based meat composition into a fillet; and optionally processing the fillet under high pressure, until the comestible cell-based meat composition satisfies a texture profile criteria.