Sol-Hee Lee

This study aimed to evaluate the effects of Magnolia denudata extract (MDE) on the quality and storage stability of chicken breast sausages and to assess its potential as a natural alternative to synthetic antioxidants. MDE exhibited an antioxidant capacity of 44.48%, total polyphenol content of 132.91 mg GAE/g, and total flavonoid content of 42.44 mg NE/g. Chicken breast sausages were prepared with MDE at concentrations of 0.1% (T1), 0.15% (T2), and 0.2% (T3), and their quality characteristics were compared with a control group without any added extract. The analyzed parameters included proximate composition, color, cooking yield, water-holding capacity, sensory evaluation, and changes during storage, including pH, thiobarbituric acid reactive substance (TBARS), and volatile basic nitrogen (VBN). The results showed that increasing concentrations of MDE increased moisture content while reducing protein content in the sausages ( p < 0.05). Cooking yield and water-holding capacity were significantly higher in the extract-treated groups compared to the control ( p < 0.05). During storage, sausages with MDE exhibited less variation in pH compared to the control, with the 0.2% treatment group showing the most stable pH values. TBARS was significantly inhibited at all extract concentrations, with the 0.2% group showing the slowest increase ( p < 0.05). Furthermore, the 0.2% extract group significantly reduced VBN content ( p < 0.05), indicating better protein preservation and spoilage prevention. These findings suggest that the addition of 0.2% Magnolia denudata extract effectively enhances cooking properties and storage stability in chicken breast sausages, highlighting its potential as a safe and natural antioxidant alternative for improving processed meat quality.

Cultured meat production relies on the efficient: isolation, purification, expansion, and preservation of livestock-derived primary cells with robust proliferation and differentiation potential. Satellite cells and fibro-adipogenic progenitors from muscle and adipose tissues are key cellular sources for the in vitro reconstruction of meat-like structures. This review critically examines current methodologies used for primary cell processing in cultured meat scalable bioprocessing research. Tissue dissociation strategies are classified as enzymatic, non-enzymatic, and hybrid protocols and compared in terms of yield, scalability, and preservation of cell functionality. Cell purification techniques include: density gradient centrifugation, pre-plating, fluorescence-activated cell sorting (FACS), and magnetic-activated cell sorting (MACS), each offering different levels of specificity, throughput, and compatibility with food-grade applications. Long-term storage via cryopreservation is essential for establishing reliable cell banks. However, challenges remain in minimizing cryoinjury, selecting optimal cryoprotective agents, and maintaining post-thaw viability. Emerging alternatives, such as temperature-responsive cell sheet technology and biochemical protection strategies, are highlighted for their potential to improve cell recovery and functionality. Unlike existing reviews that often focus on isolated aspects, this article integrates dissociation, purification, and preservation into one framework. It highlights how optimized protocols can overcome current bottlenecks in cell processing. This review emphasizes the importance of standardized and food-safe platforms. Such advances will support commercialization and sustainable delivery of cultured meat products.

This study aimed to evaluate the potential of whey protein hydrolysate isolation (WPH) to partially replace fetal bovine serum (FBS) in Hanwoo primary muscle cell cultures, and to address issues related to cost, animal ethics, and undefined elements of FBS. WPH was prepared by enzymatic hydrolysis using bromelain. For proliferation, 10% FBS and 0.3–0.9 mg/mL WPH were used, and for differentiation, 1% FBS and 0.03–0.09 mg/mL WPH were applied. The results showed that cell proliferation increased with increasing WPH concentration, and the levels were similar to those of 20% FBS on days 4 and 5. Therefore, 0.9 mg/mL WPH was considered the most suitable concentration for proliferation. Differentiation initially increased and then decreased with increasing WPH concentration, but mRNA MyHC expression was higher than that of the 20% FBS group. Therefore, 0.06 mg/mL WPH was found to be the most suitable concentration for differentiation. These results suggest that WPH can effectively replace FBS to reduce the production costs of cultured meat and increase the value of by-product utilization, while providing a sustainable and ethical alternative source of nutrients.

Food Science of Animal Resources (Food Sci. Anim. Resour.) is an international, peer-reviewed bimonthly journal publishing original research and reviews on basic and applied aspects of the use of animal resources including the meat, egg, dairy, and edible insect/worm products. Food Sci. Anim. Resour. is published and distributed by the Korean Society for Food Science of Animal Resources.

Food Science of Animal Resources (Food Sci. Anim. Resour.) is an international, peer-reviewed bimonthly journal publishing original research and reviews on basic and applied aspects of the use of animal resources including the meat, egg, dairy, and edible insect/worm products. Food Sci. Anim. Resour. is published and distributed by the Korean Society for Food Science of Animal Resources.

자원과학연구(Resources Science Research)

자원과학연구(Resources Science Research)