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Original title: Researchers use soy protein to help make artificial beef: tastes about the same as real meat
According to British media, lab-grown "beef" is made by cultured cow muscle cells in a porous stent of soybean protein. Shuramit Livinberg, a researcher at Israel's Ashdod Alef Farm, said samples of the cultured meat had passed preliminary taste tests.
the idea behind beef culture is that it can taste like real meat, but no animals will be slaughtered, new scientists reported on March 30. This may also be good for the environment, but it is not clear.
reported that in the past few years, the development of cultured meat has made progress, about 50 companies are trying to improve the cultivation methods. Some companies are in the process of producing samples that can be tasted, but stores or restaurants are not yet selling such samples.
addition to the high cost of cultured biological tissue in petri dishes, another problem is that meat is not just made up of muscle cells. In animal meat, these cells are located in stents that support extracellular proteins, which researchers must replicate to make the finished product look similar to real beef. "You need to rebuild the same tissue as animals," says Elliot Swartz of the Quality Food Institute in Washington, D.C. For
, the stents used to culture meat are usually made from beef gelatin, a type of collagen obtained by boiling animal carcasses in slaughterhouses. If vegetarians are your target market, this can be a problem.
now, Alef Farms may have found another alternative, textured soy protein, a by-product of soybean oil production and a variety of vegetarian alternatives to meat production.
team developed cow muscles and blood vessel cells on a soy protein-loose, porous stent and then baked or fried the artificial meat. Three volunteers who tasted the cultured meat said it mimics "the feeling and taste of eating meat," the researchers said.
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