Toward flavor control in cultured meat: Aging increases free amino acids

Project Professor Shoji Takeuchi Professor at the Institute of Industrial Science (concurrently Professor at the Graduate School of Information Science and Technology) of the University of Tokyo, along with Doctoral Student Mai Furuhashi from the Graduate School of Engineering and their colleagues, have revealed that the processes of differentiation and aging alter the quantity and composition of free amino acids (FAAs) in cultured muscle cells and cultured muscle tissues, with aging significantly increasing FAA levels in cultured meat. Their findings were published in Food Chemistry.

Focusing on FAAs, which are important indicators of flavor in cultured meat, this study conducted the first detailed analysis of how these compounds change through the processes of differentiation and aging. While previous research focused on protein-derived amino acid composition, this study precisely captured FAA dynamics using Liquid Chromatography Time-of-Flight Mass Spectrometer (LC-TOFMS) micro-measurement technology. Furthermore, the research revealed that intracellular FAA concentrations change through modifications in culture conditions (altering FAA concentrations in the culture medium), demonstrating the possibility of manipulating the FAA composition of cultured meat through culture conditions.

Takeuchi commented: "What determines the taste of cultured meat? Various factors have been anticipated, but this research represents an important step in demonstrating that culture conditions can significantly influence taste components. If flavor design becomes possible by using free amino acid composition as an indicator, we believe we can provide part of a scientific answer to the question: 'Where does deliciousness come from, and how can it be created?'"

Journal Information
Publication: Food Chemistry
Title: The effects of differentiation and aging on free amino acid profiles in cultured bovine muscle tissue
DOI: 10.1016/j.foodchem.2025.144753