BioTech Foods has developed what is hailed as the first research methodology of studying the mechanical characterization of cell-based meat. The study authors consider this a significant step forward for elevating the textural characteristics in cultured protein products so that they can better imitate commercial meat.

By tweaking the ingredient compositions and processing methods of its cultured meats, the Spanish biotechnology company explored how to manipulate key variables to achieve the ideal cooking and eating experience. 

The food-tech pioneer compared different cultivated meat‑based samples with common  commercialized meat products (sausages, turkey and chicken breast). 

BioTech Foods co-founder and CTO, Mercedes Vila, led the study on cultivated meat texturization, which has just been published in the nclick="updateothersitehits('Articlepage','External','OtherSitelink','Putting meat to the test: BioTech Foods examines mechanical characterization of cell-based meat','Putting meat to the test: BioTech Foods examines mechanical characterization of cell-based meat','326741','https://www.nature.com/articles/s41598-022-07785-1', 'article','Putting meat to the test: BioTech Foods examines mechanical characterization of cell-based meat')">Nature journal, entitled “Application of texture analysis methods for cultured meat characterization.”

The food-tech pioneer compared different cultivated meat‑based samples with common  commercialized meat products (sausages, turkey and chicken breast).“Understanding cultivated meat final characteristics – such as texture – is necessary for optimizing the production and scalability phase,” she stresses.

BioTech Foods cell-based meat can be processed in multiple ways for consumption, such as sausages, burgers and nuggets. Its technology is based on cultivating animal muscle tissue for sustainable protein production.

Comparing cultured meat to conventional cuts
Existing meat alternatives have a wide portfolio of flavors and textures, with different shapes, and they can be ingested alone or added to several recipes, pasta, soup and salads. However, they have to meet certain criteria in terms of their cooking performance, such as crisping or charring.

Improvements in this area can help facilitate the integration of these novel food products into already existing recipes and accelerate consumer acceptance.

In the specific case of cultivated meat, there has been no experimental description of its mechanical properties or textural behavior to-date, BioTech Foods emphasizes.

In its research, BioTech Foods examined the differences between commercially processed Frankfurt-style sausages, processed cold-cut turkey breast, non-processed raw chicken breast and Frankfurt-style sausages made from cultivated meat.

All samples were purchased from local Spanish markets while the cultivated meat was provided by BioTech Foods. None of these products were frozen and they were kept at 4ºC. 

According to reports by the United Nations, cell-based meat has the potential to outpace plant-based by 2040.Putting meat to the test
This study applied two complementary techniques: Texture profile analysis and rheology. 

The first technique is a compression test that compares material responses between conventional and cell-based meats. The second one analyzes the viscoelastic properties of the food material.

In a quantitative and rapid manner, using the proposed methods (TPA and Rheology), the researchers adjusted the compositions, additives and processing parameters in the cell-based foods to mimic mechanical texture properties of meat products that are already consumed in the market.

Cell-based to outpace plant-based?
According to the United Nations, the global population’s ballooning demand for alternative proteins, World Bank and AT Kearney Analysis, will be met by cultivated meat (35%), plant-based meat replacement (25%) and conventional meat (40%) by 2040.

Last month, Aleph Farms moved into its new facility, signaling expanded momentum for commercialized cell-based meat.

Shortly after, Wildtype – a San Francisco start-up that makes salmon from cultivated fish cells – received a cash injection of US$100 million from a star-studded lineup of investors, including Academy Award-winning actor and environmentalist Leonard DiCaprio and the Robert Downey Jr. FootPrint Coalition.

In a recent feature, FoodIngredientsFirst presented pioneering cell-based players with the question, “Can cell-based tech work alongside traditional farming?” 

Cultured meat companies have a significant opportunity to collaborate with farmers at early stages of production, involving them in cell sourcing and cell feedstock supply chains. It is arguable that disruptive food technology can help rather than hurt traditional agriculture.