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This chapter examines developing cultured meat as a food product. It first focuses on the importance of meat structure when considering the development of cultured meat products, which is then followed by an analysis of appearance and consumer attitudes. The chapter also reviews the importance of flavour in final product quality, drawing specific attention to protein degradation/maturation, lipid incorporation and content as well as flavour development from Maillard reactions and other minor components. A section on nutritional quality is also included, focusing on how protein, lipids, bioactive components, vitamins and minerals can affect this. The chapter also highlights the importance of good microbial safety and highlights key research questions that need to be addressed in future research.
- 1 Introduction
- 2 Meat structure
- 3 Appearance
- 4 Flavour
- 5 Nutritional quality
- 6 Microbial safety
- 7 Key research questions
- 8 Conclusion
- 9 Acknowledgement
- 10 Where to look for further information
- 11 References