Research Topic: cultured meat

The Color-Developing Methods for Cultivated Meat and Meat Analogues: A Mini-Review

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This review examines how scientists are improving the color of lab-grown and plant-based meat to make them look more like traditional meat. Both natural ingredients like beet juice and paprika, as well as specialized cooking techniques, can help achieve the desired red meat color. The research shows that combining multiple coloring methods works better than using a single ingredient, and natural colorants are becoming preferred over synthetic dyes due to health concerns.

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Decellularized extracellular matrix scaffolds from Pleurotus ferulae mushrooms for sustainable production of steak-like cultured meat with authentic texture

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Scientists developed a new way to grow steak-like meat in the laboratory using mushroom scaffolds. They used edible oyster mushrooms (Pleurotus ferulae) that were treated to remove all cells while keeping the fibrous structure intact. This mushroom scaffold provided the perfect environment for cow muscle cells to grow and organize into meat-like tissue. The resulting cultured meat had texture and appearance similar to real beef, offering a sustainable alternative to traditional livestock farming.

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