From muscle fibers to functional foods: bridging conventional and cultivated approaches

Martin Krøyer Rasmussen; Rebekka Rinder Thøgersen; Jette F Young; Margrethe Therkildsen

doi:10.1007/10_2025_290

From muscle fibers to functional foods: bridging conventional and cultivated approaches

Department of Food Science - Differentiated & Biofunctional Foods

Research output: Contribution to book/anthology/report/proceeding › Book chapter › Research › peer-review

Abstract

This chapter explores the quality attributes of cultivated meat, drawing parallels and distinctions with conventional meat to support future product development. It examines key technical, sensory, and nutritional parameters, like texture, water-holding capacity, color, flavor, and nutritional composition. The chapter highlights how cultivated meat’s quality is shaped by cellular composition, scaffold materials, and postharvest processes and how these factors influence consumer-relevant traits such as tenderness, juiciness, and taste. It also discusses the potential of cultivated meat to match or surpass conventional meat in nutritional value, including protein content, amino acid profile, and micronutrient composition. Contributions from five cultivated meat companies provide an industrial context.

Original language	English
Title of host publication	Advances in Biochemical Engineering/Biotechnology
Number of pages	20
Publisher	Springer Berlin, Heidelberg
Publication date	15 Oct 2025
Pages	1-20
ISBN (Print)	0724-6145
ISBN (Electronic)	1616-8542
DOIs	https://doi.org/10.1007/10_2025_290
Publication status	Published - 15 Oct 2025

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From muscle fibers to functional foods: bridging conventional and cultivated approaches. / Rasmussen, Martin Krøyer ; Thøgersen, Rebekka Rinder ; Young, Jette F et al.
Advances in Biochemical Engineering/Biotechnology. Springer Berlin, Heidelberg, 2025. p. 1-20.

Research output: Contribution to book/anthology/report/proceeding › Book chapter › Research › peer-review

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