Described is a crosslinked hydrogel for muscle stem cell culture and a preparation method and use thereof. The preparation method includes: dissolving collagen to prepare a solution and adding alginate and heparan sulfate proteoglycan and uniformly mixing with the collagen solution; adding ε-PL and TGase into the solution, uniformly stirring, and putting a slurry into a mold for crosslinking to obtain the hydrogel. The hydrogel is prepared by linking the collagen, the polylysine, and the heparan sulfate proteoglycan using the TGase to form covalent crosslinking, and forming a compact three-dimensional “egg box” network structure through a physical electrostatic interaction between the polylysine and the alginate.

Described is a crosslinked hydrogel for muscle stem cell culture and a preparation method and use thereof. The preparation method includes: dissolving collagen to prepare a solution and adding alginate and heparan sulfate proteoglycan and uniformly mixing with the collagen solution; adding ε-PL and TGase into the solution, uniformly stirring, and putting a slurry into a mold for crosslinking to obtain the hydrogel. The hydrogel is prepared by linking the collagen, the polylysine, and the heparan sulfate proteoglycan using the TGase to form covalent crosslinking, and forming a compact three-dimensional “egg box” network structure through a physical electrostatic interaction between the polylysine and the alginate.

The invention relates to a particulate meat seasoning composition comprising: a) 10-70 wt. % of farinaceous component comprising: 5-30% by weight of the farinaceous component of semolina component having a particle size of more than 100 μm to 1,200 μm, said semolina component being selected from wheat semolina, rice semolina, maize semolina, rye semolina, tapioca semolina and combinations thereof; 70-95% of by weight of the farinaceous component of flour component having a particle size of 10 μm to 100 μm, said flour component being selected from wheat flour, rice flour, maize flour, rye flour, tapioca flour and combinations thereof; b) 30-90 wt. % of one or more seasoning ingredients selected from sodium chloride, potassium chloride, sodium glutamate, spices, herbs, vegetables, fruit, sucrose and yeast extract, inosine 5′-monophosphate, guanosine 5′-monophosphate and protein hydrolysate;
wherein the farinaceous component has a multimodal particle size distribution with at least one maximum below 100 μm and at least one maximum above 100 μm. This particulate meat seasoning composition that can suitably be applied onto meat products, such as steaks and bigger cuts of meat, before these meat products are cooked, e.g. by pan frying and/or roasting in the oven. The seasoning composition not only improves the flavour of the cooked meat product, but also improves the juiciness of the cooked, ready-to-eat meat product.

A method of producing a hybrid foodstuff is provided. The method comprises combining a plant-originated substance with an amount of cultured animal cells so as to enhance a meat organoleptic and/or meat nutritional property in the hybrid foodstuff, wherein the animal cells do not form a tissue, and wherein the amount is below 30% (w/w) of the hybrid foodstuff.

The present disclosure discloses a crosslinked hydrogel for muscle stem cell culture and a preparation method and use thereof, and belongs to the technical field of biological food materials. The preparation method includes: dissolving collagen to prepare a solution and adding a certain amount of alginate and heparan sulfate proteoglycan for being uniformly mixed with the collagen solution; and adding ε-PL and TGase into the solution, uniformly stirring, and putting a slurry into a mold for crosslinking to obtain the hydrogel. The hydrogel is prepared by linking the collagen, the polylysine and the heparan sulfate proteoglycan using the TGase to form covalent crosslinking, and forming a compact three-dimensional “egg box” network structure through a physical electrostatic interaction between the polylysine and the alginate. The hydrogel can enhance the absorption to nutrient substances by the muscle stem cells and facilitate the growth of the muscle stem cells. The double-network crosslinked hydrogel has the potential to be a scaffold for the growth of muscle stem cells for cultured meat from stem cells.

The present invention relates to the creation of meat-analogs, including bacon or jerky. The present invention further can relate to the use of hydrocolloid gels or films as structural components of meat analog food products. Hydrocolloid gels or films are used in order to improve the similarity of meat analog food products to whole muscle cuts of meat and seafood, including animal sourced bacon.

The present disclosure relates to methods of preparing cell-based products for consumption that comprise proteins from exotic, endangered, and extinct species, as well as cell-based products for consumption.

The present disclosure relates to methods of preparing cell-based products for consumption that comprise proteins from exotic, endangered, and extinct species, as well as cell-based products for consumption.

The present disclosure provides, in part, a cell culture medium comprising a serum-free medium and one or more fibroblast growth factor (FGF) activators, a kit comprising the cell culture medium and instructions for use, methods of growing cells in vitro and of producing a cultured meat using the cell culture medium, and a cultured meat so produced.

The present disclosure provides, in part, a cell culture medium comprising a serum-free medium and one or more fibroblast growth factor (FGF) activators, a kit comprising the cell culture medium and instructions for use, methods of growing cells in vitro and of producing a cultured meat using the cell culture medium, and a cultured meat so produced.