Current Research in Food Science最新文献_第10页

Citric acid vapor-assisted crosslinking of zein/PEG composite nanofiber membrane embedded with nisin by electrospinning for the cooled goose meat preservation

IF 6.2 2区农林科学

Current Research in Food Science Pub Date : 2025-01-01 DOI: 10.1016/j.crfs.2025.100983

Lanlan Wei , Shuaijie Zhu , Guoyuan Xiong , Jingjun Li , Wangang Zhang

{"title":"Citric acid vapor-assisted crosslinking of zein/PEG composite nanofiber membrane embedded with nisin by electrospinning for the cooled goose meat preservation","authors":"Lanlan Wei , Shuaijie Zhu , Guoyuan Xiong , Jingjun Li , Wangang Zhang","doi":"10.1016/j.crfs.2025.100983","DOIUrl":"10.1016/j.crfs.2025.100983","url":null,"abstract":"<div><div>This study demonstrated the fabrication of zein/polyethylene glycol/nisin (zein/PEG/nisin) nanofiber membrane and cross-linked by citric acid vapor (zein/PEG/nisin/C). The distribution within the whole nanofiber membranes was monitored by scanning electron microscopy (SEM). Studies using thermogravimetric analysis (TGA) and Fourier transform infrared spectroscopy (FTIR) validated the effectiveness nisin encapsulation and molecular interactions. The water vapor permeability (WVP) and oxygen permeability (OP) of zein/PEG/nisin/C are 150.47 ± 7.14 (g m<sup>−2</sup> 24h) and 59.74 ± 3.10 (cm3 m<sup>−2</sup> 24h), respectively. Antibacterial experiments have shown that the antibacterial effect of zein/PEG/nisin/C on <em>Escherichia coli</em> (<em>E. coli</em>) and <em>Staphylococcus aureus</em> (<em>S. aureus</em>) and the diameters of the bacteriostatic circle were 11.52 ± 0.44 mm and 10.67 ± 0.46 mm, respectively. During 10 days of the storage of the cooled fresh goose meat, compared with the control group, the pH of zein/PEG/nisin/C nanofiber membrane was 5.7, the concentration of the total volatile basic nitrogen (TVB-N) and the value of total viable count (TVC) and thiobarbituric acids (TBARS) are 11.28 mg/100g, 5.01 ± 0.69 log (CFU g<sup>−1</sup>), and 0.83 mg kg<sup>−1</sup>, respectively. These results point to the possibility of using functionalized nanofiber membranes for the cold fresh goose meat preservation facilitated by vaporized citric acid cross-linking.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100983"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143095862","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Patterns of sensory and hedonic responses for salty and umami tastes and their impact on food familiarity, consumption, and nutritional status: A gender-based analysis from a large population sample

IF 6.2 2区农林科学

Current Research in Food Science Pub Date : 2025-01-01 DOI: 10.1016/j.crfs.2025.100970

Camilla Cattaneo , Sara Spinelli , Caterina Dinnella , Cristina Proserpio , Erminio Monteleone , Ella Pagliarini , Monica Laureati

{"title":"Patterns of sensory and hedonic responses for salty and umami tastes and their impact on food familiarity, consumption, and nutritional status: A gender-based analysis from a large population sample","authors":"Camilla Cattaneo , Sara Spinelli , Caterina Dinnella , Cristina Proserpio , Erminio Monteleone , Ella Pagliarini , Monica Laureati","doi":"10.1016/j.crfs.2025.100970","DOIUrl":"10.1016/j.crfs.2025.100970","url":null,"abstract":"<div><div>In recent years, research on taste perception has increasingly focused on its influence on food consumption, preferences, and long-term health. While bitter and sweet tastes have been well-studied, less is known about salty and umami tastes and their effects on dietary habits. This study aimed to address this gap by exploring sensory-hedonic patterns for ‘savory’ stimuli, encompassing both umami and salty tastes, in a representative sample of Italian adults, with a focus on gender-specific differences. Associations among sensory-hedonic patterns, nutritional status, personality, and psycho-attitudinal traits, as well as food habits, were considered.</div><div>Participants (n = 2878) rated their liking and intensity of salty, umami, and overall flavor sensations for bean purée with varying salt levels and provided anthropometric and food consumption data. K-means clustering identified specific sensory-hedonic patterns: ‘Dislikers’ and ‘Moderate Likers’ in women, and ‘Dislikers’ and ‘Likers’ in men. In both genders, the increased concentration of NaCl in the model food translated in opposite hedonic reactions, which was less evident in men with ‘Likers’ showing a higher preference for the saltiest sample. An overweight condition also characterized this latter group. Both 'Likers' clusters (regardless of gender) showed higher familiarity/consumption of less healthy foods, including high-calorie items, junk foods, meat, and fats (all p < 0.05). Gender-related differences were observed, with women preferring seafood and desserts, while men savory snacks and soft drinks. These results underscore taste's influence on dietary habits and the need to account for gender differences in personalized dietary interventions.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100970"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11773254/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143058347","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Foaming properties and olfactory profile of fermented chickpea aquafaba and its application in vegan chocolate mousse

IF 6.2 2区农林科学

Current Research in Food Science Pub Date : 2025-01-01 DOI: 10.1016/j.crfs.2025.100988

Lea Mehren, Lena Elliger, Hanna May, Andreas Schieber, Nadine Schulze-Kaysers

{"title":"Foaming properties and olfactory profile of fermented chickpea aquafaba and its application in vegan chocolate mousse","authors":"Lea Mehren, Lena Elliger, Hanna May, Andreas Schieber, Nadine Schulze-Kaysers","doi":"10.1016/j.crfs.2025.100988","DOIUrl":"10.1016/j.crfs.2025.100988","url":null,"abstract":"<div><div>Aquafaba, the cooking water of chickpeas and other pulses, is used as a vegan egg white substitute because of its favorable technofunctional properties. Nonetheless, its application is often restricted by a “beany” flavor and poor foaming properties compared to egg white. To overcome these limitations, aquafaba was fermented with two edible basidiomycetes. During the fermentation process, foaming properties were measured and analyzed. Furthermore, the aroma change was described by sensory experts. Based on these results, the optimal fermentation day was selected for each mushroom and sensory profiling was conducted. Subsequently, chocolate mousse was prepared from fermented aquafaba and profiled as well as tested in an acceptance test. Aquafaba profiling revealed significantly lower scores (α = 5%) for “beany” odor in fermented samples. Chocolate mousse produced with fermented aquafaba was described as less “beany” but more “chocolatey” and “cocoa-like” in smell and taste, and more “sweet” in taste. The texture of mousse prepared with fermented aquafaba was more “fluffy/light/porous” and “soft” but less “homogenous” than mousse with unfermented aquafaba. The consumer test showed high overall liking for all mousses. The research described in this study revealed for the first time promising aroma changes based on fermentation in aquafaba and demonstrated improved foaming properties. Thus, fermentation can be considered a useful tool to enhance the quality of aquafaba and thus expand its fields of application.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100988"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143297304","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Stability and functionality of bovine lactoferrin powder after 9 years of storage 牛乳铁蛋白粉贮存9年后的稳定性和功能性

IF 6.2 2区农林科学

Current Research in Food Science Pub Date : 2025-01-01 DOI: 10.1016/j.crfs.2025.101036

Yin Hu , Shubo Luo , Yuhong Jiang , Jie Lin , Baoguo Xu , Zhi-Hong Zhang , Benu Adhikari , Tiantian Xu , Bo Wang

{"title":"Stability and functionality of bovine lactoferrin powder after 9 years of storage","authors":"Yin Hu , Shubo Luo , Yuhong Jiang , Jie Lin , Baoguo Xu , Zhi-Hong Zhang , Benu Adhikari , Tiantian Xu , Bo Wang","doi":"10.1016/j.crfs.2025.101036","DOIUrl":"10.1016/j.crfs.2025.101036","url":null,"abstract":"<div><div>Bovine lactoferrin (bLF) is a multifunctional protein widely used in food industries. Most bLF products are delivered in a powder form; however, their stability remains unclear. Herein, freeze-dried bLF powders were stored at 4 °C and 40 % relative humidity (RH) for 9 years since 2016. After the long-term storage, their functional properties, including antibacterial ability, antioxidant ability and iron-binding ability, were determined and compared with those of eight commercial LF powders. The bLF powder stored for 9 years demonstrated comparable physicochemical and functional properties with those of commercial LF powders (e.g. >93 % water solubility, >100 mg/100 g iron-binding ability, and >1.7 logCFU/mL bacterial growth reduction against <em>Salmonella enteritidis</em>). The haemolysis test indicated that the bLF stored for 9 years exhibited good biocompatibility at a concentration of <5 mg/mL. Therefore, bLF powders can be stored for extremely long periods (>9 years) with minimal side effects. These findings can expand the utilisation of lactoferrin to many specific cases such as voyage and aerospace foods.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 101036"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143681346","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Bigels containing different wax-based oleogels as laminating fat replacers in croissants 牛角面包中含有不同的蜡基油凝胶作为层压脂肪替代品

IF 6.2 2区农林科学

Current Research in Food Science Pub Date : 2025-01-01 DOI: 10.1016/j.crfs.2025.101042

Christine Steinkellner, Lina Kroll, Knut Franke

{"title":"Bigels containing different wax-based oleogels as laminating fat replacers in croissants","authors":"Christine Steinkellner, Lina Kroll, Knut Franke","doi":"10.1016/j.crfs.2025.101042","DOIUrl":"10.1016/j.crfs.2025.101042","url":null,"abstract":"<div><div>In this study, bigels were developed to mimic the characteristics of traditional laminating fats, butter and margarine, in croissants. The bigels consist of 80 % oleogel (canola oil, wax and monoacylglyceride) and 20 % hydrogel (water and xanthan gum). Beeswax (BW), carnauba wax (CBW), candelilla wax (CLW), and rice bran wax (RBW) were evaluated as oleogelators at concentrations between 12 and 20 % w/w in the oleogel. The effects of wax concentration, temperature, and mechanical work (plasticizing) on texture, solid fat content, and microstructure of the bigels were investigated.</div><div>Bigels’ solid fat content and mechanical properties were less temperature sensitive than controls, but mechanical work (plasticizing) had detrimental effects on their texture. Differences in bigel firmness between waxes at the same concentration could be attributed to different wax crystal structures. Plasticized bigels most similar in texture to the controls were those with 18 % BW, 14 % CBW, 14 % CLW, and 20 % RBW. These bigels were tested as laminating fats in croissants at 100 % replacement levels. After lamination, the croissant doughs with bigels exhibited irregular fat layering, resulting in more dense and less airy croissant pore structure. While bigel croissants possessed a comparable volume, they were generally flatter and wider compared to croissants with control fats. In terms of texture, bigel croissants displayed a lower degree of staling, but had overall higher firmness. Furthermore, they had similar springiness and cohesiveness, but increased chewiness. With respect to nutritional value, croissant made with bigels contained significantly less saturated fatty acids.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 101042"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143715579","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Unveiling the potential: Harnessing spectral technologies for enhanced protein and gluten content prediction in wheat grains and flour 挖掘潜力：利用光谱技术增强小麦谷物和面粉中蛋白质和面筋含量的预测

IF 6.2 2区农林科学

Current Research in Food Science Pub Date : 2025-01-01 DOI: 10.1016/j.crfs.2025.101054

Gözde Özdoğan, Aoife Gowen

{"title":"Unveiling the potential: Harnessing spectral technologies for enhanced protein and gluten content prediction in wheat grains and flour","authors":"Gözde Özdoğan, Aoife Gowen","doi":"10.1016/j.crfs.2025.101054","DOIUrl":"10.1016/j.crfs.2025.101054","url":null,"abstract":"<div><div>Protein and gluten content is one of the most crucial quality characteristics in the wheat industry. However, these properties are measured after grinding wheat kernels into the flour. In this study, grain samples from 38 different wheat cultivars were collected, and their protein, wet and dry gluten content were measured traditionally. Spectral information was obtained using three non-destructive instruments, including benchtop visible-near infrared hyperspectral imaging (HSI), portable short wavelength infrared HSI and Fourier-Transform near-infrared spectroscopy from both whole grains and their flour samples. Partial least squares regression (PLSR) and Gaussian process regression (GPR) with three spectral pre-treatments were used to compare performances and Neighborhood Component Analysis was applied for wavelength selection.</div><div>Through HSI, wheat kernels revealed their protein and gluten content with remarkable precision, achieving R<sup>2</sup><sub>P</sub> values exceeding 0.97 using GPR based on whole kernel data utilising four wavelengths in the Visible range. The key novelty of this work is that it demonstrates the suitability of visible range hyperspectral imaging for direct prediction of protein and gluten with high accuracy, without the need for sample grinding, thus underscoring the significance of visible spectral information in determining protein and gluten-related parameters.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 101054"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143828192","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Multi-omics analysis reveals the mechanism for galactose metabolism in mutant Streptococcus thermophilus IMAU20551Y 多组学分析揭示了突变型嗜热链球菌IMAU20551Y的半乳糖代谢机制

IF 6.2 2区农林科学

Current Research in Food Science Pub Date : 2025-01-01 DOI: 10.1016/j.crfs.2025.101017

Jiahui Tai , Haimin Hu , Jinhui Liu , Wenhui Lu , Tong Dan

{"title":"Multi-omics analysis reveals the mechanism for galactose metabolism in mutant Streptococcus thermophilus IMAU20551Y","authors":"Jiahui Tai , Haimin Hu , Jinhui Liu , Wenhui Lu , Tong Dan","doi":"10.1016/j.crfs.2025.101017","DOIUrl":"10.1016/j.crfs.2025.101017","url":null,"abstract":"<div><div><em>Streptococcus thermophilus</em> (<em>S. thermophilus</em>) is a species widely used in the dairy industry to accelerate the acidification rate and improve the texture and flavour characteristics of dairy products. However, most <em>S. thermophilus</em> have galactose-negative (Gal<sup>−</sup>) phenotypes, which can lead to accumulation of free galactose in fermented dairy products. In a previous study, a mutant of <em>S. thermophilus</em> IMAU20551Y was obtained by N-methyl-N′-nitro-N-nitrosoguanidine (NTG) mutagenesis in which key enzymes related to galactose metabolism were significantly changed compared with the wild type. β-galactosidase and galactokinase activity were higher in the mutant while glucokinase and pyruvate kinase activities were significantly decreased compared with the wild type. In this study, the ability of the mutant to metabolize galactose was verified by high performance liquid chromatography (HPLC), and the mechanism for enhanced galactose metabolism elucidated by multi-omics analysis. HPLC analysis showed that accumulation of galactose in milk fermented by mutant <em>S. thermophilus</em> IMAU20551Y was reduced by 41.4%, compared with the wild type. Although no mutations in gene sequences associated with galactose metabolism were detected by genome sequencing, transcriptomic data showed up-regulation in expression of <em>galM</em>, <em>galK</em>, <em>galT</em>, <em>galE</em> (associated with the Leloir pathway) and LacI family transcriptional regulator GalR, resulting in enhanced galactose metabolism in the mutant. This study provides a reference for genetic engineering modification of galactose-positive (Gal<sup>+</sup>) <em>S. thermophilus</em>, which is expected to be used as a starter for the production of low galactose fermented dairy products.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 101017"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143576892","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Perceptual interactions of key aroma compounds in Fu brick tea: Odor threshold, sensory, and E-nose analysis

IF 6.2 2区农林科学

Current Research in Food Science Pub Date : 2025-01-01 DOI: 10.1016/j.crfs.2025.101004

Xuexue Zheng , He Xie , Wenjie Fu , Chao Wang , Tengfei Hu , Xingchang Ou , Jian'an Huang , Zhonghua Liu , Qin Li

{"title":"Perceptual interactions of key aroma compounds in Fu brick tea: Odor threshold, sensory, and E-nose analysis","authors":"Xuexue Zheng , He Xie , Wenjie Fu , Chao Wang , Tengfei Hu , Xingchang Ou , Jian'an Huang , Zhonghua Liu , Qin Li","doi":"10.1016/j.crfs.2025.101004","DOIUrl":"10.1016/j.crfs.2025.101004","url":null,"abstract":"<div><div>While extensive research has focused on the flavor of Fu brick tea (FBT), the perceptual interactions among its aromatic components remain unclear. To address this, twenty representative aroma compounds were selected from FBT to determine their thresholds and evaluate their interactions by analyzing threshold changes before and after mixing. The results revealed discrepancies between the determined thresholds and literature values, particularly for <em>α</em>-terpineol, methyl heptenone, and geranylacetone, which demonstrated ratios of 73.54, 6.62, and 6.41, respectively. Mixtures with similar aromas or structures exhibited synergy, whereas those with differing aromas or structures displayed masking effects. Additionally, the odor compound (<em>E</em>)-nerolidol was added to the tea infusion at a concentration below its threshold level to investigate its impact on the overall aroma perception of FBT through sensory analysis and electronic nose assessments. The findings indicated that sub-threshold compounds could significantly influence the overall aroma profile of FBT.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 101004"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143471653","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Corrigendum to “Dietary Kaempferol exerts anti-obesity effects by inducing the browning of white adipocytes via the AMPK/SIRT1/PGC-1α signaling pathway” [Curr. Res. Food Sci. 8 (2024) 100728] “膳食山奈酚通过AMPK/SIRT1/PGC-1α信号通路诱导白色脂肪细胞褐化，从而发挥抗肥胖作用”的更正[Curr。食品科学学报，8 (2024)100728 [j]。

IF 6.2 2区农林科学

Current Research in Food Science Pub Date : 2025-01-01 DOI: 10.1016/j.crfs.2024.100920

Changyu Xu , Xiaoxi Zhang , Yihuan Wang , Yan Wang , Yixuan Zhou , Fenfen Li , Xiaoli Hou , Daozong Xia

引用次数: 0

Serum markers for beef meat quality: Potential media supplement for cell-cultured meat production 牛肉品质的血清标记物：细胞培养肉生产的潜在培养基补充。

IF 6.2 2区农林科学

Current Research in Food Science Pub Date : 2025-01-01 DOI: 10.1016/j.crfs.2024.100943

Sana Iram , Amar Akash , Chandra Sekhar Kathera , Kye Won Park , Yoon Shin Cho , Jihoe Kim

{"title":"Serum markers for beef meat quality: Potential media supplement for cell-cultured meat production","authors":"Sana Iram , Amar Akash , Chandra Sekhar Kathera , Kye Won Park , Yoon Shin Cho , Jihoe Kim","doi":"10.1016/j.crfs.2024.100943","DOIUrl":"10.1016/j.crfs.2024.100943","url":null,"abstract":"<div><div>As the global population continues to grow and food demands increase, the food industry faces mounting pressure to develop innovative solutions. Cell-cultured meat involves cultivating cells from live animals through self-renewal methods or scaffolding and presents a promising alternative to traditional meat production by generating nutritionally rich biomass. However, significant research is still needed to overcome challenges such as developing serum-free media, identifying suitable additives to support cell growth, and ensuring the quality of cell-cultured meat closely resembles that of traditional meat. Meat quality, which is influenced by various sensorial factors (color, texture, and taste), tenderness, and nutritional values, is determined by the level of intramuscular fat deposition, which significantly influences both meat yield and quality. This paper offers a concise overview of serum markers used to assess beef quality and yield and potential additives currently used in culture media for cell-cultured meat production. We also proposed the potential of using serum markers as additives in the culture media to enhance production of cell-cultured meat. Overall, this review highlights the significance of cell-cultured meat production as a viable solution to address the challenges posed by increasing food demands.</div></div>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"Article 100943"},"PeriodicalIF":6.2,"publicationDate":"2025-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11696856/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142930808","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0