A NOVEL APPROACH FOR HYBRID MEAT ALTERNATIVES USING TISSUE EXTRACTS

Abstract

While the meat industry faces substantial environmental and ethical challenges, the global demand for meat keeps growing. At the same time, the rising field of cell-based meat has yet to find solutions to address various bottlenecks, including technical and economic challenges as well as safety concerns. By proposing tissue extract-derived meat flavoring for hybrid meat products, this work aims to meet the increasing demand in a sustainable fashion. Specifically, the study explores various methods to extract mature tissue components for the synthesis of a concentrated meat aroma. Olfactory evaluations demonstrated the potential of the developed aromatic essence as a customizable flavoring agent. This technology could set the stage for the broader adoption of cell-based meat products and thus significantly contribute to a reduction in traditional meat consumption. While promising increased food safety and consumer acceptance, this approach possibly paves the way for a more sustainable and ethical future of meat.