Missing information on the link between cell death mechanisms and good eating quality in cultured myofoods

Abstract

BackgroundCommercial interest in the production of cultured myoproducts (cultured “meat”) has grown in a broad range of companies. As has been shown with plant-based meat alternatives, consumer acceptance of such products will depend on their eating quality, as well as cost, ethical and sustainability issues. Scope and approachPrincipal factors in the sensory quality of conventionally-produced meat (texture, colour, flavour, juiciness) are very much affected by post-mortem metabolism in muscle tissue. However, there is a lack of information on how cell death and subsequent metabolism may affect the eating quality of cultured myoproducts. Key finding/hypothesisThe main mechanisms of cell death in cell culture are apoptosis, necrosis and autophagy. Knowledge of the conditions and pathways inducing these and other mechanisms of cell death provides a conceptual framework of how cell harvesting conditions could be used to manipulate post-mortem metabolism in cultured myoproducts. Because the structure, composition and protein isoforms present will differ in conventional meat versus cultured products, a key question will be whether the well-understood post-mortem metabolic processes in the conversion of muscle to meat are desirable, or should be altered, to achieve acceptable sensory qualities of cultured myoproducts. ConclusionPublished information on post-mortem metabolism in cultured muscle cells is entirely lacking. Although post-mortem metabolism will differ with specific cell line and bioreactor conditions, general studies in the area should provide important tools in manipulating the end-product quality of cultured myofoods.