Cultured Meat Research Group (CultMeat)

The Bachelor of Food Science is established within the framework of the Microbiology and Biotechnology Department. The core focus of the CultMeat Research Group lies in creating sustainable food products from meat and dairy agents. Additionally, the team aims to ensure the production of high-quality plant-based meat products such as (patties, sausages, and nuggets) and dairy alternatives (plant-based cheese and plant-based milk). Simultaneously, equal emphasis is placed on refining and enhancing traditional meat and dairy product processing and safety protocols.

Objectives of the CultMeat Group

üThe team plans to cultivate cell-based meat derived from a single animal cell obtained through a biopsy.

üThe group aims to explore novel plant-based ingredients to create meat and dairy alternatives that mimic traditional meat and milk in terms of textural and sensory properties.

üThis group is dedicated to ensuring the quality, safety, and optimization of traditional meat and dairy products, while also striving to develop sustainable meat and dairy alternatives.

CultMeat Research Interests

vEvaluation and optimization of quality characteristics of traditional meat and milk products

vGeneration of sustainable food products from animal resources (patty, nuggets, cheese, yogurt)

vDevelopment of higher-quality meat and dairy alternatives including (Plant-Based meat, cell-based meat, and Plant-based milk)

Research Group Members

(Dr. Allah Bakhsh, Dr. Fazal Adnan, & Dr. Zia Uddin)

Website:

Google Scholar: https://scholar.google.com/citations?user=75M2LLoAAAAJ&hl=en

Research gate: https://www.researchgate.net/profile/Allah-Bakhsh

Allah Bakhsh †, Yewon Son †, Kei Anne Baritugo †, Bosung Kim, Joonghyoun Chin and Sungkwon Park (2024) *. Optimizing extrusion processes: Development of extrudates utilizing ISPand wheat gluten, incorporating diverse concentrations of rice or legume varieties (Journal of Agriculture and Food Research, (SCIE, Impact Factor: 3.8).
Allah Bakhsh †, Changjun Cho †, Kei Anne Baritugo, Bosung Kim, Qamar Ullah, Attaur Rahman and Sungkwon Park * (2023). Production and Analytical Aspects of Natural Pigments to Enhance Alternative Meat Product Color. Foods 12, 1881. (SCI, Impact Factor: 5.2).
Allah Bakhsh †, Juhee Park †, Kei Anne Baritugo, Bosung Kim, Seong Sil Mun , Attaur Rahman and Sungkwon Park * (2023).A holistic approach toward development of plant-based meat through incorporation of novel microalgae-based ingredients. Frontiers in Nutrition 10:1110613. (SCI, Impact Factor: 5.0).
Allah Bakhsh †, Changjun Cho †, Kei Anne Baritugo, Bosung Kim, Qamar Ullah, Attaur Rahman and Sungkwon Park * (2023). Characterization of plant-based meat blended with natural plant pigments. International Journal of Food Properties (Taylor & Francis) 26 (1): 1546–1565 (SCI, Impact Factor: 2.9).
Allah Bakhsh, Eun-Yeong Lee, Chris Major Ncho, Chan-Jin Kim, Yu-Min Son, Young-Hwa Hwang, and Seon-Tea Joo (2022). Quality Characteristics of Meat Analogs Through the Incorporation of Textured Vegetable Protein: A Systematic Review. Foods 11, 1242 (SCIE, Impact Factor: 5.2).
Allah Bakhsh, Eun-Yeong Lee, Chan-Jin Kim, Young-Hwa Hwang, and Seon-Tea Joo (2022). Synergistic effect of lactoferrin and red yeast rice on the quality characteristics of novel plant-based meat analog patties. LWT Food Science and Technology 171,114095 (SCI, Impact Factor: 6.0).
Allah Bakhsh, Se-Jin Lee, Eun-Yeong Lee, Nahar Sabikun, Young-Hwa Hwang and Seon-Tea Joo (2021). A Novel Approach for Tuning the Physicochemical, Textural, and Sensory Characteristics of Plant-Based Meat Analogs with different Levels of Methylcellulose Concentration. Foods 10,560 (SCI, Impact Factor: 5.2).
Allah Bakhsh, Se‐Jin Lee, Eun‐Yeong Lee, Young‐Hwa Hwang, and Seon‐Tea Joo (2021). Characteristics of Beef Patties Substituted by Different Levels of Textured Vegetable Protein and Taste Traits Assessed by Electronic Tongue System. Foods, 10,2811 (SCIE, Impact Factor: 5.2).
Allah Bakhsh, Se-Jin Lee, Eun-Yeong Lee, Young-Hwa Hwang, and Seon-Tea Joo (2021). Evaluation of Rheological and Sensory Characteristics of Plant-Based Meat Analog with Comparison to Beef and Pork. Food Science of Animal Resources. 41(6):983-996 (SCIE, Impact Factor: 3.0),
Chan-Jin Kim, So-Hee Kim, Eun-Yeong Lee, Yu-Min Son, Allah Bakhsh, Young-Hwa Hwang, Seon-Tea Joo*. Optimal temperature for culturing chicken satellite cells to enhance production yield and umami intensity of cultured meat. Food Chemistry Advances (Elesevir). 2, 100307.
Seon-Tea Joo, Jung-Suk Choi, Sun Jin Hur, Gap-Don Kim, Chan-Jin Kim, Eun-Yeong Lee, Allah Bakhsh, Young-Hwa Hwang (2022). A Comparative Study on the Taste Characteristics of Satellite Cell Cultured Meat Derived from Chicken and Cattle Muscles. Food Science of Animal Resources. 42(1):175-185. (SCI, Impact Factor: 3.0).
Allah Bakhsh, Young-Hwa Hwang, and Seon-Tea Joo (2019). Effect of Slaughter Age on Muscle Fiber Composition, Intramuscular Connective Tissue, and Tenderness of Goat Meat during Post-Mortem Time. Foods 8, 571 (SCIE, Impact Factor: 5.2).