Meat and Animal Product Quality

This paper shows that adding thiamine-HCl, L-methionine, and myoglobin to cell culture media changes the aroma of cultivated pork fat by increasing specific volatile compounds.

This study establishes chicken muscle and adipogenic cell cultures for cultivated meat by optimizing differentiation conditions and tissue structure formation.

Plant-based products span stiffness 56.65 kPa (firm tofu) to 418.9 kPa (Tofurky roast), bracketing three processed animal meats; stiffness plus shear storage and loss moduli were the most consistent readouts.

This study compares the mechanical properties of meat and meat analogs using standardized tests, finding that modern analogs can mimic meat mechanics with proper tuning.

This study evaluates the effects of 7 generations of divergent selection for muscle fat content in rainbow trout on flesh quality and muscle parameters, finding significant differences in fillet traits and muscle fiber characteristics.

This study compares the sensory and volatile profiles of cultured porcine fat and conventional fat, finding similar aroma characteristics and liking scores.

This study uses snRNA-seq in pigs to reveal CLAs promote fat infiltration by altering myofiber types and adipocyte differentiation through JNK pathway inhibition.

The paper identifies genes and pathways associated with extreme pHu in chicken breast meat and finds 20 predictive genes for meat quality defects.