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The Color-Developing Methods for Cultivated Meat and Meat Analogues: A Mini-Review.

Ermie Mariano¹, Da Young Lee¹, Seung Hyeon Yun¹

¹Department of Animal Science and Technology, Chung-Ang University, Anseong, 17546, Korea.

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|April 30, 2026

Summary

This summary is machine-generated.

Consumer acceptance of novel meat products like cultivated meat and meat analogues is low. Improving their appearance, particularly color, using natural pigments and advanced methods can enhance consumer appeal and market success.

Keywords:

colorant cultured meat meat analogue mycoprotein plant-based meat

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Area of Science:

Food Science
Sensory Science
Sustainable Food Systems

Background:

Novel meat products (cultivated meat, meat analogues) offer sustainability and ethical benefits but face consumer hesitancy.
Food appearance, especially color, significantly influences consumer purchasing decisions.
Mimicking conventional meat's sensory characteristics is crucial for market acceptance.

Purpose of the Study:

To explore methods for improving the color of cultivated meat and meat analogues.
To identify effective colorants and techniques for mimicking raw and cooked meat appearance.
To address the complexity of achieving desired coloration in diverse alternative meat formulations.

Main Methods:

Review of color-inducing methods such as ohmic cooking and pasteurization.
Investigation of natural pigments and additives (e.g., lactoferrin, laccase, xylose, pectin).
Consideration of other sensory components like plant-based fats and scaffolds for appearance enhancement.

Main Results:

Natural pigments are preferred over synthetic colorants for safety in novel foods.
Various methods and additives can modify the color of meat alternatives.
Incorporating plant-based fats and scaffolds can improve sensory attributes without compromising sustainability.

Conclusions:

Color improvement is key to increasing consumer acceptance of meat alternatives.
A combination of natural colorants, processing techniques, and fat mimics can enhance appearance.
Future research should also prioritize taste and texture alongside coloration for comprehensive consumer appeal.