Meat and Animal Product Quality

Rapid High-Throughput Analysis of Bovine Skeletal Muscle Fiber Morphology via Automated Fluorescent Microscopy and MuscleBos software

Modulation of Nutritional Composition and Aroma Volatiles in Cultivated Pork Fat by Culture Media Supplementation

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.

Establishment of chicken muscle and adipogenic cell cultures for cultivated meat production

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

Texture profile analysis and rheology of plant-based and animal meat

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.

Mimicking mechanics: A comparison of meat and meat analogs

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.

Chemical and Sensory Analyses of Cultivated Pork Fat Tissue as a Flavor Enhancer for Meat Alternatives

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

Single-nucleus transcriptomics reveal the cytological mechanism of conjugated linoleic acids in regulating intramuscular fat deposition

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

Muscle transcriptome analysis reveals molecular pathways and biomarkers involved in extreme ultimate pH and meat defect occurrence in chicken

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