This application relates to a method of making a cell construct, comprising a) plating a plurality of cells on a substantially flat surface; b) growing the plurality of cells to at least 80% confluent to form a cell sheet with intercellular linkages; c) applying a culture medium having a pH of about 5 to about 6.8 to the cell sheet; d) replacing the culture medium of step c) with a culture medium having a pH of about 7.5 to about 8.5; and e) replacing the culture medium of step d) with a culture medium having a pH of about 7 to about 7.7, to obtain a substantially planar untethered cell sheet. Also provided is a cell construct formed according to the method and uses thereof.

A calcium enriched seafood product according to this invention, which includes, but not limited to, a shelf stable, chilled and frozen tuna or salmon products or other similar shelf stable, can provide a considerable bone health benefit to consumers by providing as much as 412 mg/100 g of available calcium in the finished product. This disclosure comprising the additional calcium supplement wherein the amount of calcium in final product is in the range of 0.5 to 5.0% (w/w) of the total weight of said product and wherein the sources of additional calcium supplement can be selected from raw or partially purified animal or fish bone or partially purified fish bone or inorganic calcium compound.

A method for producing a mock chicken wing drumette from a thigh by a unique cut process comprising the steps of trimming off all but 0.787 inches (2 cm) of the thigh meat from the left side of the thigh bone; trimming off an equal amount of thigh meat from the right side of the thigh bone; trimming off a section of thigh meat at the ball joint by a 30-degree offset undercut to leave the ball joint protruding and accessible, frenching the ball joint, and retracting meat remain the ball joint back along the thigh bone to leave approximately a 0.25-1″ length of thigh bone protruding at the ball joint and a ball of bunched meat at the opposing end of the thigh bone. This resembles a chicken wing drumette and provides a wing-like experience when eating Buffalo style.

The present disclosure relates to a method for producing cultured meat, the method including: forming a cell sheet by culturing cells usable for producing cultured meat; and culturing the cells in a form in which a nanofilm is formed on a surface of the cell sheet by coating the cell sheet. The present disclosure provides a method for producing cultured meat that implements excellent mechanical strength by protecting a cell layer from external stress and performing stable cell proliferation, and provides cultured meat implementing quality and taste that are improved compared to those of conventional cultured meat by reproducing tissue similar to muscle tissue of an actual animal.

The present disclosure relates to a method for producing cultured meat, the method including: forming a cell sheet by culturing cells usable for producing cultured meat; and culturing the cells in a form in which a nanofilm is formed on a surface of the cell sheet by coating the cell sheet. The present disclosure provides a method for producing cultured meat that implements excellent mechanical strength by protecting a cell layer from external stress and performing stable cell proliferation, and provides cultured meat implementing quality and taste that are improved compared to those of conventional cultured meat by reproducing tissue similar to muscle tissue of an actual animal.

A method for producing a mock chicken wing drumette from a thigh by a unique cut process comprising the steps of trimming off all but 0.787 inches (2 cm) of the thigh meat from the left side of the thigh bone; trimming off an equal amount of thigh meat from the right side of the thigh bone; trimming off a section of thigh meat at the ball joint by a 30-degree offset undercut to leave the ball joint protruding and accessible, frenching the ball joint, and retracting meat remain the ball joint back along the thigh bone to leave approximately a 0.25-1″ length of thigh bone protruding at the ball joint and a ball of bunched meat at the opposing end of the thigh bone. This resembles a chicken wing drumette and provides a wing-like experience when eating Buffalo style.

Methods for creating edible scaffolding using algae, and more specifically, a protocol for the sterilization and decellularization of Durvillaea antarctica, Chilean seaweed, or cochayuyo to prepare the cochayuyo to be suitable for the culture of cells are described herein. The scaffold may be used for cell growth and is composed of sterile decellularized cochayuyo rehydrated with adhesion/carrier proteins. The decellularized algae supports cell growth, differentiation, and nutrient diffusion due to its porosity. The product is completely edible. The methods allow for the seaweed material to be dried and rehydrated without problems before and/or after decellularization. Also, the sample described herein can be easily sterilized without losing its form and can be hydrated with proteins. Additionally, the scaffolding can be used as a microcarrier because it can float inside the cell media, and one wouldn't need to change the cells for differentiation.

Methods for creating edible scaffolding using algae, and more specifically, a protocol for the sterilization and decellularization of Durvillaea antarctica, Chilean seaweed, or cochayuyo to prepare the cochayuyo to be suitable for the culture of cells are described herein. The scaffold may be used for cell growth and is composed of sterile decellularized cochayuyo rehydrated with adhesion/carrier proteins. The decellularized algae supports cell growth, differentiation, and nutrient diffusion due to its porosity. The product is completely edible. The methods allow for the seaweed material to be dried and rehydrated without problems before and/or after decellularization. Also, the sample described herein can be easily sterilized without losing its form and can be hydrated with proteins. Additionally, the scaffolding can be used as a microcarrier because it can float inside the cell media, and one wouldn't need to change the cells for differentiation.

An apparatus and method for separating the leaner portions of meat trimmings and sparse lean from the fattier portions using an automated system that segregates product based on fat content. One implementation of the method and apparatus includes a piston pump that pushes product through a reduction chamber and on through a feed line and nozzle inlet. The nozzle inlet injects a portion of product into a plurality of product chambers positioned at an outer perimeter of a rotating wheel such that as the wheel rotates, the product chambers revolve about a central axis of the wheel. When the product chamber is adjacent the nozzle, product is injected into the chambers and as the wheel continues to rotate. Another implementation is a method and apparatus including a reduction station; a trim sorter station; a storage bin station; and a plurality of conveyor systems including a dispersion conveyor system extending between the reduction station and the trim sorter station and a sorter conveyor system extending between the trim sorter station and the storage bin station.

The present invention relates to a meat-like food composition containing: at least one raw material selected from the group consisting of a meat raw material and a meat substitute composition raw material; and a sheet containing a purified protein.