Characterization of Imitated Hybrid Cultured Meat Patty to Compare with Beef Meat

Less quantity of cultured meat (CM) production in the laboratory limits the opportunity for product development and quality assessment. As myofibrillar protein (MFP) possesses similar characteristics to CM, this study used MFP as an imitation of CM to produce an imitated hybrid cultured meat patty (IHCMP) to compare physicochemical and sensory qualities with beef meat patty (BMP) and plant-based meat patty (PBMP). Additionally, dry-aged beef crust was added to improve the taste characteristics of IHCMP and PBMP. BMP and IHCMP had lower (p<0.05) pH than PBMP in raw (5.62 & 5.74) and cooked (5.75 & 5.88) states. BMP and PBMP had higher (p<0.05) moisture (62.17% & 62.20%). BMP and IHCMP were darker (p<0.05) than other samples both in uncooked and cooked form. IHCMP, MFP, and BMP had lower releasing water (RW) (2.07%-2.95%). Increased (p<0.05) hardness, gumminess, chewiness, and springiness were observed in BMP and IHCMP. Beef crust improved (p<0.05) umami (2.21) and richness (2.67) quality in IHCMP as determined by the electronic tongue system. IHCMP and PBMP had higher monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA) content. Adding crust increased saturated fatty acid (SFA) and MUFA content, but PUFA was reduced. Hence, the present investigation revealed the probable quality characteristics of CM products through the production of IHCMP, which will help the manufacturer of CM to develop consumer-oriented product development in the future.