Realization of Cultured Steak Meat as a Cell-Based Food

Abstract

The recent increase in environmental awareness has led to a growing interest in cellular foods, including cultured meats, which are protein sources made from cells with a low environmental impact. This paper provides an over view of the background behind the interest in cultured meat and explains how it is made. Additionally, the paper focuses on the development of "cultured steak meat". We introduce the method for creating 1 cm square diced cultured steak meat by stacking hydrogel sheets including bovine satellite cells and myoblasts obtained from fresh beef, and repor t ef for ts of conducting the first tastings event of cultured meat as a research institute in Japan. Because sensor y evaluation has become possible in our laborator y, we anticipate significant advancements in the research and development of creating appetizing cultured meat.