A Comparative Study on the Taste Characteristics of Satellite Cell Cultured Meat Derived from Chicken and Cattle Muscles

This study investigated the amino acid and nucleotide-related compound composition and taste characteristics of cultured muscle tissue ([CMT]{.caps}) obtained by culturing satellite cells isolated from chicken and cattle and compared them to those of traditional meat ([TM]{.caps}). The content of all amino acids except valine and tyrosine was significantly different between [CMT]{.caps} and [TM]{.caps} (p\<0.05). The amount of glutamic acid was not significantly different between [CMT]{.caps} and [TM]{.caps} in cattle, but the glutamic acid in chicken [CMT]{.caps} was lower than that of [TM]{.caps} (p\<0.05). Among the nucleotide-related compounds, only the content of inosine-5'-monophosphate ([IMP]{.caps}) was significant, and the amount of [IMP]{.caps} in [CMT]{.caps} derived from chicken and cattle was significantly lower than that of [TM]{.caps} (p\<0.05). There were significant differences in the taste characteristics assessed by an electronic tongue system, and the umami, bitterness, and sourness values of [CMT]{.caps} were significantly lower than those of [TM]{.caps} from both chicken and cattle (p\<0.05). The results of the present study suggest that it is necessary to develop a satellite cell culture method that could increase the umami and bitterness intensity of [CMT]{.caps} and adjust the composition of the growth medium to produce cultured meat with a taste similar to that of [TM]{.caps}.