Food Research International

Cultivated meat may be a more ethical, environmentally friendly, antibiotic-free meat alternative of the future. As of now, one of the main limiting factors for bringing cultivated meat to the market is the high cost of the cell culture media and their great dependency on serum albumins, production of which is predicted to become a major bottleneck of this industry. Here, using bovine muscle stem cells (BSC) we optimized B8/B9 medium - one of the well-established serum free, fully defined medium compositions available for purchase or for preparation in-house. We show several combinations of the growth factors/myokines/hormones, which were able to substantially increase BSCs proliferation rate, as well as treatment schemes allowing for five to ten times lower concentrations of signaling molecules for the same effect. Additionally, we identified several food grade, low-price medium stabilizers, exhibiting comparable or even superior stabilization of the B8 medium in short-term cultivations, as compared to recombinant human serum albumin (HSA). DoE aided in identifying the best cultivation conditions. Other satellite cells (porcine, chicken and fish) were grown in several final cell culture medium compositions, showing significant cell-line specific differences in performance. Also, the proliferation and yield of CHO cell line, which is relevant e.g. for the production of growth factors, was also successfully increased using our stabilization approach. We conclude that stabilizers tested here can act as versatile low-cost medium additives, partly by prolonging the half-life of growth factors. Thus, we provide an alternative to HSA, enabling up to an overall 73% reduction of medium price.

Despite growing availability of plant-based meat, limited data exist on how these products perform relative to animal-based options in real-world consumption settings. This study compares consumer sensory perceptions of two plant-based meatballs (soy, soy-wheat) and two animal-based meatballs (beef, beef-mushroom) among university dining hall patrons (n = 128), complemented by instrumental Texture Profile Analysis. Animal-based meatballs received significantly higher ratings for moistness, meatiness, fattiness, and tastiness (all p < 0.001), with the meatiness gap being the largest ({Delta} = 1.40 on a 5-point scale). Texture analysis found that animal-based samples were significantly harder, more cohesive, and chewier than plant-based samples. In contrast, consumers perceived no difference in chewiness or hardness between categories, revealing a disconnect between instrumental and sensory measures. Just-About-Right penalty analysis identified insufficient savoriness as a universal improvement target across all products, including beef. Flavor and texture were the dominant drivers of dining choice, while sustainability and animal welfare ranked lowest in importance. These findings indicate that achieving sensory parity--particularly in moistness, meatiness, and savoriness--rather than emphasizing sustainability messaging, may be critical for increasing acceptance of plant-based meat in institutional food service. Data and code are available at https://github.com/LivingMatterLab/AI4Food

The objective of this work was to modify extrusion parameters to yield greater resistant starch (RS) in a kibble and create a model to predict its concentration. A dog food was extruded through a small-scale twin-screw extruder as a central composite design with 6 central points (replicates) and 14 single replicates. There were three factors tested at three levels: corn particle size, extruder shaft speed, and in-barrel moisture (IBM). The remaining processing inputs were kept constant. Chemical and physical starch analyses were performed. A model to predict RS was created using the REG procedure from SAS. Pearson correlations between extrusion parameters and starch analyses were conducted. A model to predict RS was created (R2adj= 0.834; P < .0001). Both SME and extrudate temperature had a high negative correlation with RS and RVA raw starch. Results suggest that low mechanical energy and high IBM increase kibble RS.

This study investigates the short- and long-term efficacy of serum-free media supplemented with protein isolates from algae, alfalfa, silkworm pupae, and grasshoppers for the proliferation of bovine satellite cells (BSCs). Fresh and spent media were analyzed to monitor metabolites, while cell proliferation was assessed using the CyQUANT assay. The results of the short-term growth study indicated that a lower concentration of alfalfa protein isolate (0.05 mg/mL) significantly enhanced cell proliferation, achieving a 1.47-fold increase compared to basal media, thereby demonstrating its potential as a viable alternative to fetal bovine serum (FBS). The capability of the developed serum-free media for cell passaging was examined using different coating strategies, with vitronectin outperforming others; however, it was unable to support the long-term growth of cells compared to FBS-containing media. Given the critical role of glutamine, this study also evaluates the impact of L-glutamine supplementation at different concentrations on cell growth and metabolism in alfalfa-based media. However, while glutamine supplementation showed trends toward increased cell growth, the enhancements were not statistically significant. Based on the results, this study highlights the potential of alfalfa protein isolate as a promising component of serum-free media for BSC proliferation and underscores the need for continued research into alternative protein sources and media formulations to support the sustainable and ethical production of cultivated meat.

Maillard reaction products (MRPs) are formed during the thermal processing of foods and exhibit important sensory attributes. Furanic compounds are a subset of MRPs commonly found in food products that are toxic to eukarytoic cells, although the mechanisms of toxicity are poorly understood. We used budding yeast to explore uptake mechanisms of common furanic compounds: 5-hydroxymethylfurfural (HMF), furfural (FUR), and 2-Furyl methyl ketone (FMK). Titrations of each furanic compound were used to identify concentrations that have an inhibitory effect on growth. We identified HMF as a potential substrate of the Pdr5 multidrug resistance pump and linked HMF and FUR toxicity to surface nutrient transporter levels. Live cell imaging shows that HMF disrupts mitochondria whilst FUR affects the endolysosomal system. Results indicate these furanic compounds may have distinct uptake, efflux, and toxicity mechanisms. As many of these cellular components are conserved throughout evolution, this work could shed light on the metabolism of toxic compounds commonly found within animal food sources.

The consumption of prey intestines and their content, known as gastrophagy, is well-documented among Arctic Indigenous peoples, particularly Inuit. In Greenland, Inuit consume intestines from various animals, including the ptarmigan, a small herbivorous grouse bird. While gastrophagy provides the potential to transfer a large number of intestinal microorganisms from prey to predator, including to the human gut, its microbial implications remain to be investigated. This study addresses this gap by investigating the microbial composition of the Greenlandic rock ptarmigans gastrointestinal tract by analyzing the crop, stomach, and intestines while also comparing it with the microbiota found in garum, a fermented sauce made from ptarmigan meat and intestines. Through 16S rRNA gene sequencing, we assessed whether garum made from ptarmigan intestines provides access to microbial diversity otherwise only accessible through gastrophagy. Our findings reveal that garum made from ptarmigan intestines displayed distinct flavors and microbial composition similar to that found in the ptarmigan gut and intestines, highlighting the potential role of fermented products in mediating food microbial diversity associated with Indigenous food practices. Furthermore, our study underscores the broader importance of understanding microbial diversity in different food systems, particularly in the context of shifting dietary patterns and concerns about diminishing food microbial diversity. By elucidating the microbial richness gained through gastrophagy this research contributes to a deeper understanding of traditional and Indigenous foodways and their implications for human gut health.

Cultivated meat has undeniable potential to address some of the current detrimental impacts of animal farming, while addressing food security worldwide. However, one of the main challenges in cultivated meat production is manufacturing cost. The main contributor to cost is the culture media which comprises expensive components such as growth factors and animal-derived proteins. This study investigated alternative, food grade, high protein extracts as serum replacements in serum-free media formulations. The extracts were chosen to represent various sustainable sources of proteins: marine (spirulina e.g. cyanobacterium), plant (faba bean) and insect (mealworm flour). Different processing methods and different solvents were investigated for production of cell culture-compatible extracts which were then tested with mouse myoblasts (C2C12) and primary porcine myosatellites (pMyoSCs). A serum-free medium formulation containing 2.6% v/v spirulina extract was found to support long term growth of C2C12 cells for [~]10 population doublings compared to only [~]2 in the control. The processing steps were optimized, showing that a glycerine solution was best for free amino acid and protein yield (4950 {micro}M total free amino acids, 11.45 mg/mL protein concentration). This solution had a positive effect on C2C12 cells, increasing their growth by up to 20% when added to the B8 medium. However, this benefit did not translate to pMyoSCs, which showed no significant growth increases in short-term screening. This work demonstrates a method for converting food grade protein powders into effective culture media supplements and highlights the potential of spirulina-based extracts for the use in cultivated meat. O_FIG O_LINKSMALLFIG WIDTH=200 HEIGHT=104 SRC="FIGDIR/small/702276v1_ufig1.gif" ALT="Figure 1"> View larger version (24K): org.highwire.dtl.DTLVardef@206658org.highwire.dtl.DTLVardef@11f28ceorg.highwire.dtl.DTLVardef@b00fd6org.highwire.dtl.DTLVardef@dfaaf4_HPS_FORMAT_FIGEXP M_FIG O_FLOATNOGraphical abstractC_FLOATNO Created in BioRender. Gordon-Petrovskii, W. (2025) https://BioRender.com/by7khs1 C_FIG

Cell culture conditions highly influence cell metabolism in vitro. This is relevant for preclinical assays, for which fibroblasts are an interesting cell model, with applications in regenerative medicine, diagnostics and therapeutic development for personalized medicine as well as in the validation of ingredients for cosmetics. Given these cells short lifespan in culture, we aimed to identify the best cell culture conditions and promising markers to study mitochondrial health and stress in Normal Human Dermal Fibroblasts (NHDF). We tested the effect of reducing glucose concentration in the cell medium from high glucose (HGm) to a more physiological level (LGm), or its complete removal and replacement by galactose (OXPHOSm), always in the presence of glutamine and pyruvate. We have demonstrated that only with OXPHOSm it was possible to observe the selective inhibition of mitochondrial ATP production. This reliance on mitochondrial ATP was accompanied by changes in oxygen consumption rate (OCR) and extracellular acidification rate (ECAR), oxidation of citric acid cycle substrates, fatty acids, lactate and other substrates, mitochondrial network extension and polarization and changes in several key transcripts related to energy metabolism. We also evaluated the relevance of galactose, glutamine and pyruvate for OXPHOS stimulation, by comparing OCR and ECAR in the presence or absence of these substrates. Galactose and pyruvate seem to be important, but redundant, to promote OXPHOS, whereas glutamine was essential. We concluded that LGm does not promote significant metabolic changes but the short-term adaptation to OXPHOSm is ideal for studying mitochondrial health and stress in NHDF. Author ContributionsCC, SAP, SLCP and IMS performed experiments. TCO and PJO designed research and acquired funding. JS, and OB analyzed data. CC and TCO analyzed data and wrote the paper. All authors contributed to the final version of the manuscript.

Concerns surrounding the environmental, economic, and ethical consequences of meat production and industrial agriculture have prompted substantial research and capital investment into the production of meat alternatives. Alternative meat production encompasses a variety of technological approaches including plant-based meats, cell-based or cultivated meats, meat alternatives relying on fungal protein sources, and hybrids thereof; each of which offers unique advantages and disadvantages and has been associated with a myriad of claims supporting it as the preferred alternative to animal-derived meats. As part of XPRIZE Foundations Feed the Next Billion competition, we developed a framework for evaluating meat alternatives by measuring their structural, nutritional, and organoleptic properties while also assessing safety and their purported environmental and economic benefits compared to animal-derived meats. The framework is technologically agnostic and can be used to evaluate meat alternatives of all types. The output of the framework enables a data-driven comparison to animal-derived meat and/or other alternative meats, allowing a range of stakeholders (e.g., food startups, investors, government) to assess technological readiness, competitive advantage, and impact potential. This framework can assist this nascent industry as it moves towards standardizing approaches to evaluating the quality, safety and proposed benefits of meat alternatives.

The spiny red gurnard Chelidonichthys spinosus is a fish with a unique evolution of brightly colored fins consisting of various colors. In Japan, the fish is also used as an ingredient for fish paste products such as fish cake, because of its small edible portion in the processed food industry. We previously reported on the preparation of "sashimi" in the field of cellular agriculture. In this study, we attempted to explore for cell types suitable for "surimi" or fish paste products and to establish a culture method. In particular, we focused on the development of raw materials for cultivated meat containing pigment cells from edible fish, the spiny red gurnard. As a result, migratory cells were succeeded to be observed from a portion of the fish fin by the migration method. Three types of cells were found in the migrating cells: epithelial-like, fibroblast-like, and those cells containing pigment. Five or more passages of culture were possible, suggesting that the cells could be used as one of the raw materials for cultivated meat surimi in the future. The pigmented cells in particular are expected to be a naturally occurring material that can be used to color surimi.

To produce cultured meat at a commercially-relevant scale, bioprocesses must be robust, standardised and cost-efficient. In this respect, the limited in vitro lifespan of primary cells poses a major challenge, which requires regular cell sourcing by means of biopsy. We have previously shown that muscle-derived fibro-adipogenic progenitor cells (FAPs) represent a promising starting cell type for cultured fat production. These cells proliferate for a high number of population doublings (PDs) in serum-free growth medium. However, with accumulating PDs, FAPs lose their adipogenic differentiation capacity, thereby limiting the amount of cultured fat that can be produced from a given starting sample. Donor animal characteristics, including age, may affect this loss of differentiation. Here, we performed a longitudinal biopsy study to ask whether physiological differences between donor animals are reflected in FAP cell biology, and if this has an effect on loss of FAP differentiation capacity. We sampled twelve Limousin cattle over the first two years of their lives, successfully performing 144 muscle biopsies. Animals younger than six months demonstrated higher FAP yields per gram of muscle tissue, making them ideal donors for cultured fat production, but we observed little difference in the proliferation or differentiation of derived cell cultures. This work also provides valuable insights into the tissue harvesting process, highlighting the need for new, robust and standardised biopsy systems to mitigate contamination risk.

The impact of water addition to grape juice in winemaking, on both alcoholic and malolactic fermentation duration and outcome has been examined using commercial wine yeasts, Lalvin EC1118 and Lalvin R2 and malolactic bacteria Lalvin VP41. As expected, dilution with water did not impede fermentation, instead resulted in shortened duration, or in the case of malolactic fermentation enabled completion in these conditions. Addition of complex organic nutrient further shortened alcoholic fermentation by Lalvin R2 and in some conditions also reduced the duration of malolactic fermentation. In general, volatile compounds and some major yeast metabolites were present at lower concentrations at the end of fermentation where juices were diluted and the addition of organic complex nutrient also influenced the concentration of some compounds in wine. These findings are significant to commercial winemaking, highlighting that winemakers should consider potential impacts of juice dilution on processing efficiencies along with wine flavour and aroma. Highlights: Gardner et al. The effect of grape juice dilution on fermentationO_LIGrape juice dilution shortened both alcoholic and malolactic fermentation C_LIO_LIIn some conditions addition of commercial nutrient decreased fermentation duration C_LIO_LIIn general wine volatiles decrease with grape juice dilution C_LIO_LIIsoamyl acetate can be decreased in wine by grape juice dilution C_LI

Plant-based cheese analogs have emerged as a novel global market trend driven by sustainability concerns for our planet. This study examines eleven soft ripened plant-based cheese analogs produced in Europe, primarily with bloomy rinds and cashew nuts as the main ingredient. First, we focused on exploring the macronutrients and salt content stated on the labels, as well a detailed fatty acid analysis of the samples. Compared to dairy cheeses, plant-based cheeses share similarities in lipid content, but their fatty acid profiles diverge significantly, with higher ratio of mono- and polyunsaturated fatty acids such as oleic and linoleic acids. We also investigated the microbiota of these analog products, employing a culture-dependent and -independent approaches. We identified a variety of microorganisms in the plant-based cheeses, with Lactococcus lactis and Leuconostoc mesenteroides being the dominant bacterial species, and Geotrichum candidum and Penicillium camemberti the dominant fungal species. Most of the species characterized are similar to those present in dairy cheeses, suggesting that they have been inoculated as culture starters to contribute to the sensorial acceptance of plant-based cheeses. However, we also identify several species that are possibly intrinsic to plant matrices or originate from the production environment, such as Pediococcus pentosaceus and Enterococcus spp. This coexistence of typical dairy-associated organisms with plant associated species highlights the potential microbial dynamics inherent in the production of plant-based cheese. These findings will contribute to a better understanding of plant-based cheese alternatives, enable the development of sustainable products, and pave the way for future research exploring the use of plant-based substrates in the production of cheese analogues.

The ambiguous commercial naming of fish can mislead consumers and obscure species identity. "White fish" is a widely used yet unregulated commercial name in sushi restaurants across Brazil, creating opportunities for species misidentification. This study used DNA barcoding to assess the accuracy of species labeling for "white fish" sushi in Porto Alegre, Southern Brazil, a major urban center with a high density of sushi restaurants. A total of 53 "white fish" sushi samples were collected from 50 restaurants. Molecular identification successfully assigned 41 samples to nine distinct fish species, while seven samples were identified at the genus level. In eight cases (20.5%), the species name provided by restaurant staff did not match the molecular identification, meaning that one in five restaurants supplied incorrect information. We found that lower sushi prices were significantly associated with a higher likelihood of misidentification (P=0.035, OR = 0.53, 95% CI: [0.17, 1.03]). Among the eight cases of species substitution, three included the substitution of "linguado" (flounder; Paralichthys spp. or Syacium spp.) for "panga" (striped catfish; Pangasianodon hypophthalmus), and another three revealed the substitution of "prego" (escolar; Lepidocybium flavobrunneum or Ruvettus pretiosus) for "meca" (swordfish; Xiphias gladius). The remaining two cases revealed the swapping between "tilapia" (tilapia; Oreochromis spp.) and "prego" (escolar). These findings highlight the need for stricter seafood labeling regulations and enforcement to improve consumer transparency and sustainability. HighlightsO_LI"White fish" corresponded to at least ten different fish species; C_LIO_LIOne in five restaurants provided incorrect information regarding the fish species identification; C_LIO_LIHigh-value species were replaced with less economically valuable ones; C_LIO_LILower sushi prices were associated with a higher likelihood of misidentification; C_LIO_LIBrazilian legislation should regulate the commercial use of the term "white fish". C_LI

If spontaneous fermentation is not carried out, commercially available pure yeasts, which are actually intended for the production of wines from grapes, are often used for the production of pear wines. Pear juice is clearly different from grape juice, e.g. due to the significantly greater difference in the ratio of fructose to glucose or the absence of tartaric acid. For this reason, the commercially available pure yeasts may be suboptimal for pear wine production. They were therefore compared with yeasts isolated from pear juice that had been purely cultivated with regard to their suitability for pear wine production. Overall, the yeasts isolated from fermenting pear juice proved to be more suitable for pear wine production. This is not only the result of the tasting of the wines fermented in 25-litre glass flasks, but also follows very clearly from the multivariate comparison both for the basic chemistry and for the spectrum of aroma components. Density and malic acid concentration were higher in wines produced with yeasts selected from fermenting pear juice. More substances from the "fruity" and especially "fruity-sweet" flavour groups were found in these wines in comparatively higher concentrations. For pear wine production, it is therefore advisable to isolate suitable yeasts from pear juice for pure cultivation.

Frozen food is currently a common food type. However, the presence of Staphylococcus aureus contamination caused serious challenge to frozen food safety. In this study, we explored the differences between sensitive strains and anti-freeze strains through multiomics analysis such as proteomics, phosphorylated proteomics, and metabolomics studies to understand the anti-freezing mechanism of S. aureus. This study compared the proteomics, phosphorylated proteomics and metabolomic differences between anti-freeze strains and sensitive strains before and after freezing. pre- and post-freezing, antifreeze strains mainly responded to low temperatures by enhancing antioxidant capacity, energy metabolism and antibiotic synthesis before freezing, while after freezing, bacteria depended more on biofilm formation, nitrogen metabolism and amino acid metabolism to improve frost resistance and adaptability. The ket gene such as sucD and coaD in the energy metabolism and metabolic pathways, gapA1 and tpiA in glucose metabolism and energy balance, asd and gnd in the metabolic pathways of amino acid synthesis and protein synthesis, crtN in the context of protective mechanisms and stress response should be explored furthermore. In metabolomic research, the arginine synthesis pathway, biofilm formation pathway, Adenosine triphosphate-binding cassette transporters and other metabolic pathways deserve special attention and research. IMPORTANCEThis study highlights the importance of understanding the anti-freezing mechanisms of *Staphylococcus aureus* in frozen food safety. By analyzing proteomics, phosphorylated proteomics, and metabolomics, it identifies key pathways like energy metabolism, biofilm formation, and amino acid synthesis that enhance bacterial frost resistance, offering insights for improving food preservation and safety.

Cultivated meat can contribute to the global food supply; therefore, establishing efficient production processes is an urgent task to meet the growing demand for sustainable protein. Although cell culture technology has historically focused on suspension cells in the pharmaceutical and, subsequently, cultivated meat industries, the development of efficient processes for most adhesion-dependent cells has lagged, with limited examples reported to date. Therefore, this study used primary duck liver-derived adherent cells to develop and evaluate an integrated three-step meat production process involving pre-culture to select highly proliferative cells, packed-bed bioreactor expansion for mass production, and final processing, including packaging and heating. The established process allowed the efficient growth of selected cell populations while maintaining their proliferative characteristics. Moreover, the developed product met the microbiological and heavy metal safety criteria. Comprehensive compositional analysis (nutritional, amino acid, and fatty acid profiles) revealed that the product exhibited a protein profile distinct from that of conventional duck liver paste, along with a unique lower-fat signature. As productivity is dependent on cell doubling time, culture duration and monthly production were estimated for cells from various animal species. Overall, this study established a practical integrated production process for cultivated meat using adherent cells, providing a technological foundation for cellular agriculture applicable to diverse cell types and useful for future food supply diversification. GraphicalAbstract O_FIG O_LINKSMALLFIG WIDTH=200 HEIGHT=74 SRC="FIGDIR/small/698307v1_ufig1.gif" ALT="Figure 1"> View larger version (23K): org.highwire.dtl.DTLVardef@18b1148org.highwire.dtl.DTLVardef@11bbcecorg.highwire.dtl.DTLVardef@102d99org.highwire.dtl.DTLVardef@21af6f_HPS_FORMAT_FIGEXP M_FIG C_FIG

Todays canola quality rapeseed press cake (RPC) is a protein-rich co-product with potential as human food, but its application is limited due to antinutritional compounds and bitter taste. It remains, however, unknown how introduction of raw RPC to a food matrix affects sensory perception and which metabolites drive the sensation. Here, raw RPC from whole or dehulled seeds was introduced into snack bars at 0%, 7%, 14%, and 21%, and sensory responses were correlated to selected known RPC-derived bitter compounds. A trained panel evaluated 13 RPC-characteristic sensory attributes, and the bitter compounds sinapic acid, kaempferol 3-O-(2'''-O-sinapoyl-{beta}-sophoroside) (KSS), KSS-hexose, selected bitter glucosinolates, and goitrin were quantified using targeted LC-MS/MS. Most dose-dependent sensory responses increased up to 14% RPC and then plateaued, whereas astringent mouthfeel increased almost linearly across the full dose range. Dehulling intensified several odor- and flavor-related attributes but did not increase bitterness or protein content in the final product. Principal component analysis linked bitterness and astringency positively with KSS, KSS-hexose, and goitrin. Dose-over-threshold analysis further showed that goitrin, but not progoitrin, reached concentrations relevant for bitterness perception. Together, the results demonstrate that raw RPC contributes distinct dose-dependent sensory attributes and that metabolite transformations in the food matrix shape final sensory profiles. These findings provide a basis for developing RPC-containing foods and for breeding rapeseed lines with improved sensory characteristics. HIGHLIGHTSO_LIThis study presents the first sensory panel assessment of rapeseed press cake (RPC)-containing in food products (snack bars) made from whole and dehulled seeds. C_LIO_LI13 RPC-characteristic sensory attributes are identified. C_LIO_LISensory profiles of the tasted snack bars differed significantly, influenced by the dosage of RPC and by the dehulling treatment. Bitterness and astringency are positively correlated with the RPC dosage. C_LIO_LIGoitrin, kaempferol 3-O-(2'''-O-sinapoyl-{beta}-sophoroside) (KSS) and sinapic acid are RPC-derived bitter compounds that correlate with bitter taste of RPC-containing snack bars. C_LIO_LIApproximately 90% of glucosinolates introduced with the RPC are not detected in the snack bars, and goitrin levels in snack bars accounts for only [~]10% of introduced progoitrin. C_LIO_LIGoitrin is - for the first time - reported to contribute to the perceived bitterness of an RPC-containing food product. C_LI

Cultivated meat (CM) is currently attracting much attention because of its promise to become a solution to issues of environmental sustainability, animal welfare, and decarbonization. While the fabrication process and materials are still the main focus, it is not yet clear what the characteristics of the constructed CMs are and how they take on the original characteristics of beef meat. In this study, the biological, physicochemical and sensory characteristics of three types of beef (Wagyu, Crossbreed and Holstein) meat were systematically analyzed and compared to muscle and fat fibers constructed by three-dimensional printing using satellite and adipose-derived stem cells isolated from these beef meats. The different characteristics of each beef meat were largely taken on by the CM fibers composed of bSC and bADSC of each meat. In addition, some differing properties from those of the respective beef meat were observed in CM fibers such as one of the omega-3 fatty acids, docosahexaenoic acid (DHA; Wagyu fat fibers showed the highest amount). Furthermore, we also found the important possibility to increase the composition of oleic acid to over 80% in monounsaturated fatty acid (Wagyu has around 50% oleic acid). This study revealed the importance of using cells isolated from each beef meat to provide CM that closely resemble the original texture and taste of each meat, and further the possibility of more carefully arranging their properties.

Postharvest losses and rapid nutrient degradation due to fruit spoilage necessitate alternative preservation methods. Wine production presents a viable approach to minimizing fruit waste while retaining essential nutrients. In this study, mixed fruit wines (watermelon, banana, and pineapple) were produced using Saccharomyces cerevisiae isolated from palm wine as a starter culture. After secondary fermentation, the wines maintained an acidic pH range (2.29{+/-}0.1 to 3.25{+/-}0.2), a stable fermentation temperature (26.50{+/-}1.1{degrees}C to 27.00{+/-}1.1{degrees}C), specific gravity values of 1.021{+/-}0.02 kg/L and 1.027{+/-}0.03 kg/L, and total acidity levels of 1.57{+/-}0.2% and 2.11{+/-}0.1% for Wines A and B, respectively. The final alcohol content was 8.40{+/-}2.9% in Wine A and 9.84{+/-}3.6% in Wine B. Proximate analysis demonstrated the retention of key nutrients post-clarification and maturation, and sensory evaluation indicated a higher consumer preference for Wine B (P>0.05). These findings highlight the potential of indigenous S. cerevisiae strains from palm win for efficient wine fermentation and support the utilization of mixed fruits as a sustainable raw material for value-added wine production. This approach not only mitigates fruit wastage but also provides an economic avenue for enhancing fruit utilization.