SUSPENSION BASED CHICKEN PRODUCT FORMULATION
Provided herein are cell-based meat compositions suitable for consumption comprising cells harvested from suspension cell culture and comprising an emulsion mixture. Also provide here are methods of making a cell-based meat composition suitable for consumption comprising: culturing a population of cells in suspension; harvesting the population of cells to produce a cell mass; formulating an emulsion mixture by: (i) emulsifying an oil with a hydrocolloid to produce an oil:hydrocolloid mixture; and (ii) adding the cell mass to the oil:hydrocolloid mixture to form an emulsion mixture; and (d) forming the cell-based meat composition into a patty.
1 . A cell-based food product, comprising:
(a) about 5% to about 70% by weight of an emulsion mixture, wherein the emulsion mixture comprises an oil, a hydrocolloid and a hydrated first cell mass comprising a first population of cultured poultry cells;
(b) about 5% to about 70% by weight of a hydration mixture;
(c) about 11% to about 33% by weight of a textured protein; and
(d) about 1% to about 12% by weight of a dry blend,
wherein the cell-based meat composition has a water activity (a w ) of about 0.7 to about 0.9 and exhibits a hardness between about 10000 g and about 20000 g.
2 . The cell-based food product of claim 1 , wherein the first population of cultured poultry cells is isolated from suspension culture.
3 . The cell-based food product of claim 1 , wherein the hydrated first cell mass comprises at least about 10% packed cell volume.
4 . The cell-based food product of claim 1 , wherein the hydrated first cell mass has a water content of about 75% to about 95% by weight water.
5 . The cell-based food product of claim 1 , wherein the first population of cultured poultry cells is derived from poultry cells having phenotypes of fibroblasts, myofibroblasts, and myogenic cells, or a combination thereof.
6 . The cell-based food product of claim 1 , wherein the hydration mixture comprises a hydrated second cell mass comprising a second population of cultured poultry cells.
7 . The cell-based food product of claim 1 , wherein the hydration mixture comprises:
about 60% to about 80% by weight of water;
about 10% to about 30% by weight of a hydrated second cell mass;
about 1.5% to about 4.5% by weight of a first flavoring agent; and
about 3.5% to about 10.5% by weight of a second flavoring agent.
8 . The cell-based food product of claim 1 , wherein the textured protein is a textured soy protein.
9 . The cell-based food product of claim 1 , wherein the emulsion mixture comprises:
about 8% to about 24% by weight of oil;
about 2.5% to about 7.5% by weight of the hydrocolloid; and
about 55% to about 95% by weight of the hydrated first cell mass.
10 . The cell-based food product of claim 8 , wherein the emulsion mixture comprises:
about 8% to about 24% by weight of oil;
about 2.5% to about 7.5% by weight of the hydrocolloid; and
about 55% to about 95% by weight of the hydrated first cell mass.
11 . The cell-based food product of claim 9 , comprising:
about 26% by weight of water;
about 7% by weight of a first cell mass;
about 1.19% by weight of a salt;
about 2.5% by weight of a flavoring agent;
about 9.7% by weight of a first textured protein;
about 11.8% by weight of a second textured protein;
about 3.5% by weight of a third textured protein;
about 2.5% by weight of a second flavoring agent;
about 6.% by weight of an oil;
about 1.8% by weight of a hydrocolloid; and
about 28% by weight of a second cell mass.
12 . The cell-based meat product of claim 1 , which has been formed into a patty, frozen and then cooked and has a springiness score of about 20 to 40 by TPA analysis, a chewiness score of at least about 900 by TPA analysis, and a peak positive bite force score of about 1600 g.
13 . A method of making a cell-based meat composition suitable for consumption, said method comprising:
(a) emulsifying an oil, a hydrocolloid, and a first cell mass which comprises a population of cultured poultry cells to produce an emulsion mixture;
(b) adding a hydration mixture to a textured protein to produce a hydrated textured subcomponent;
(c) contacting the hydrated textured subcomponent with the emulsion mixture to produce a cell-based meat composition;
(d) forming the cell-based meat composition into a patty, wherein the patty has a water activity (a w ) of about 0.7 to about 0.9 and exhibits a hardness between about 10000 g and about 20000 g.
14 . The method of claim 13 , wherein the population of cultured poultry cells is isolated from suspension culture.
15 . The method of claim 13 , wherein the first cell mass comprises at least about 10% packed cell volume.
16 . The method of claim 13 , further comprising hydrating the first cell mass to a water content of between about 75% to about 95%.
17 . The method of claim 16 , further comprising maintaining the internal temperature of the first cell mass between 0.0° C. to 5° C.
18 . The method of claim 13 , wherein the emulsifying step comprises:
(i) mixing an oil and a hydrocolloid; and
(ii) adding the first cell mass to the mixture of step (i).
19 . The method of claim 13 , wherein a second cell mass is added to the hydration mixture.
20 . The method of claim 13 , further comprising contacting the hydrated textured subcomponent with a dry blend mixture comprising a second textured protein.
21 . The method of claim 13 , further comprising freezing the patty and then cooking the patty, which patty has a springiness score of about 20 to 40 by TPA analysis, a chewiness score of at least about 900 by TPA analysis, and a peak positive bite force score of about 1600 g.