06 / Meat and Animal Product Quality

Meat and Animal Product Quality

Published reporting, research and funding records filed under Meat and Animal Product Quality.

Standing description

Cell-Ag has published 3 records under Meat and Animal Product Quality, covering reporting, research digests and funding calls. The most recent entry is dated 18 July 2026.

WEEK OF 13 JULY 2026

SCIENCE

Understanding Osmolalityas a Critical Process Parameterin Mammalian Muscle Cell Culture and Biomanufacturing

18 July 2026 · Viral Infectious Diseases and Gene Expression in Insects · thermodynamics and calorimetric analyses · Meat and Animal Product Quality

The review examines osmolality as a process variable in mammalian muscle culture and biomanufacturing. It combines physicochemical principles with evidence from muscle-lineage and wider mammalian bioprocess research, including limitations of calculation and measurement methods. Muscle cells operate within a narrow osmotic range, and deviations can alter growth, differentiation, and fusion. Medium ingredients share a limited osmotic allowance, while carbon dioxide and pH coupling, temperature, evaporation, scaffolds, and bioinks can cause drift. Tracking osmolality over time could improve control during scale-up.

WEEK OF 22 JUNE 2026

SCIENCE

Food-grade utilization of bovine slaughterhouse by-products for developing cost-effective media supplements in cultivated meat applications

25 June 2026 · Meat and Animal Product Quality · Protein Hydrolysis and Bioactive Peptides · Agriculture Sustainability and Environmental Impact

Bovine slaughter by-products were assessed as food-grade media ingredients for cultivated meat. The review examined muscle growth and repair biology, satellite cells, myogenic regulators, drawbacks of fetal bovine serum, and alternatives including recombinant proteins, food-derived components, and adult livestock serum. Compositional analysis found that blood and organs provide proteins, amino acids, fats, and minerals relevant to muscle cell growth and maturation. Plasma and serum had different functional profiles, while liver, heart, spleen, tongue, and other tissues contained varying nutrients that could support lower-serum or serum-free media.

WEEK OF 15 JUNE 2026

SCIENCE

A framework for reporting texture profile analysis in cultivated meat research

19 June 2026 · Meat and Animal Product Quality · Agriculture Sustainability and Environmental Impact · Animal Nutrition and Physiology

A review assessed how texture profile analysis is used and reported in cultivated meat and seafood research. The authors compared 41 papers, examining specimen size, testing settings, cooking procedures and the texture measures selected. Methods and reporting differed widely, making results difficult to compare, although 0.5 strain was common and hardness and springiness were often emphasized. Drawing on these patterns plus guidance from conventional meat and polymer testing, the authors developed BIOPLATE, a checklist intended to standardize reporting and improve transparency between studies.