Culinology - September 2017 - 32

E X PE RT voices

Memphis Meats
produces cultured
meat in the form of
meatballs, duck meat
and chicken.

and Integriculture), several companies are in
"stealth mode," not
yet publicizing
their work.
While each
company
has its own
proprietary
technology, the
basic building blocks
of clean meat
production are
consistent from one
company to the next,
Dr. Specht said. The twostep process begins with putting
animal cells into a cell proliferation bioreactor
where, fed by a nutrient solution (cell culture
media), the cells multiply.

The second step is scaffolding, which
provides a support structure for cellular adherence, Dr. Specht said. The scaffolding
material must be edible or biodegradable and
serves as the medium where the cells differentiate into the various kinds of component
cells (muscle, fat and connective tissue) that
make up meat.
"New inputs into the media signal the cells
what they should become," Dr. Specht said.
"The scaffold provides biomedical cues and
gives spatial control." She said the scaffolding will help provide heterogeneity, a desired
quality in meat - in which no two bites of a
steak are exactly identical.

Memphis Meats making progress
Speaking about progress made to date at
Memphis Meats, Dr. Schulze said the company's production of meatballs, duck meat
and chicken meat was a great validation of
the potential for the technology.

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32 |

Culinolog y | SEPTEMBER 2017

http://www.ititropicals.com

Table of Contents for the Digital Edition of Culinology - September 2017

Culinology - September 2017
Table of Contents
President's Letter - Big ideas in Culinology
Emerging Trends - Taking sausage to the next level
Flavor Trends - Condiment creations - What's next?
Ingredient Trends - The seeds of beverage innovation
Campbell moves beyond pea soup
A broader market for plant protein
Member Profile - Those who can, teach Culinology
Sage advice from the professor
Expert Voices - Futuristic 'clean meat'
Food safety - High-pressure processing evolves
Industry News
Petits Fours
News Bites
Ad Index
Culinology - September 2017 - Table of Contents
Culinology - September 2017 - 2
Culinology - September 2017 - 3
Culinology - September 2017 - President's Letter - Big ideas in Culinology
Culinology - September 2017 - 5
Culinology - September 2017 - Emerging Trends - Taking sausage to the next level
Culinology - September 2017 - 7
Culinology - September 2017 - 8
Culinology - September 2017 - 9
Culinology - September 2017 - Flavor Trends - Condiment creations - What's next?
Culinology - September 2017 - 11
Culinology - September 2017 - 12
Culinology - September 2017 - 13
Culinology - September 2017 - 14
Culinology - September 2017 - 15
Culinology - September 2017 - 16
Culinology - September 2017 - 17
Culinology - September 2017 - Ingredient Trends - The seeds of beverage innovation
Culinology - September 2017 - 19
Culinology - September 2017 - Campbell moves beyond pea soup
Culinology - September 2017 - 21
Culinology - September 2017 - A broader market for plant protein
Culinology - September 2017 - 23
Culinology - September 2017 - Member Profile - Those who can, teach Culinology
Culinology - September 2017 - 25
Culinology - September 2017 - 26
Culinology - September 2017 - 27
Culinology - September 2017 - Sage advice from the professor
Culinology - September 2017 - 29
Culinology - September 2017 - Expert Voices - Futuristic 'clean meat'
Culinology - September 2017 - 31
Culinology - September 2017 - 32
Culinology - September 2017 - 33
Culinology - September 2017 - 34
Culinology - September 2017 - 35
Culinology - September 2017 - 36
Culinology - September 2017 - Food safety - High-pressure processing evolves
Culinology - September 2017 - 38
Culinology - September 2017 - 39
Culinology - September 2017 - Industry News
Culinology - September 2017 - 41
Culinology - September 2017 - 42
Culinology - September 2017 - 43
Culinology - September 2017 - 44
Culinology - September 2017 - 45
Culinology - September 2017 - Petits Fours
Culinology - September 2017 - 47
Culinology - September 2017 - 48
Culinology - September 2017 - News Bites
Culinology - September 2017 - Ad Index
Culinology - September 2017 - 51
Culinology - September 2017 - 52
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