Hybrid cultured meat products and related methods

Abstract

The method involves producing a hybrid cultured meat product by decellularizing plant scaffolds through sequential exposure to decellularizing agents and rinsing to achieve a low residual DNA level. The decellularized plant scaffolds are seeded with mammalian or poultry cells or cells derived therefrom. The seeded decellularized plant scaffolds and then mixed with a protein source and a binding agent to form a mixture, which is shaped into the desired form. The process may include specific treatments with sodium dodecyl sulfate and bleach, and the use of a protein source and transglutaminase as components. The resulting product offers unique textures and nutritional values from the combination of plant scaffolds and protein sources.

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