Plant base/animal cell hybrid meat substitute

Abstract

Meat substitute recipes with animal cells and exogenous heme-containing protein on plant-based meat dough matrices are disclosed. Methods of producing are also disclosed.

1 . A hybrid meat substitute product comprising:
 a) at least 30% by weight plant-based meat dough;   b) at least 1% by weight cultured animal cells; and   c) at least 0.50% by weight exogenous heme-containing protein.   
     
     
         2 . The hybrid meat substitute product of  claim 1 , comprising between 0.5-5% the exogenous heme-containing protein by weight. 
     
     
         3 . The hybrid meat substitute product of  claim 1 , wherein the exogenous heme-containing protein is provided as a cell-free ingredient. 
     
     
         4 . The hybrid meat substitute product of  claim 1 , wherein the exogenous heme-containing protein is a myoglobin. 
     
     
         5 . The hybrid meat substitute product of  claim 4 , wherein at least 30% of the myoglobin is oxymyoglobin. 
     
     
         6 . The hybrid meat substitute product of  claim 1 , comprising at least 0.0005% by weight of iron (Fe) bound to the exogenous heme-containing protein. 
     
     
         7 . The hybrid meat substitute product of  claim 1 , comprising between 0.0005-0.02% by weight of iron (Fe) bound to the exogenous heme-containing protein. 
     
     
         8 . The hybrid meat substitute product of  claim 1 , wherein less than 20% of the exogenous heme-containing protein in the hybrid meat substitute product is comprised within the cultured animal cells. 
     
     
         9 . The hybrid meat substitute product of  claim 1 , comprising between 1-20% the cultured animal cells by weight. 
     
     
         10 . The hybrid meat substitute product of  claim 1 , comprising between 2-10% the cultured animal cells by weight. 
     
     
         11 . The hybrid meat substitute product of  claim 1 , wherein the cultured animal cells are bovine cells. 
     
     
         12 . The hybrid meat substitute product of  claim 1 , wherein the cultured animal cells comprise, or are derived from, skeletal muscle cells, myoblasts, myogenic cells, fibroblasts, mesenchymal stem cells, endothelial cells, adipose progenitor cells, preadipocytes, or cardiomyocytes. 
     
     
         13 . The hybrid meat substitute product of  claim 1 , wherein the cultured animal cells are myoblasts. 
     
     
         14 . The hybrid meat substitute product of  claim 1 , wherein the cultured animal cells are fibroblasts. 
     
     
         15 . The hybrid meat substitute product of  claim 1 , wherein the cultured animal cells are not in a meat structure. 
     
     
         16 . The hybrid meat substitute product of  claim 1 , comprising:
 d) animal fat.   
     
     
         17 . The hybrid meat substitute product of  claim 16 , comprising between 0.1-30% the animal fat by weight. 
     
     
         18 . A method of producing a hybrid substitute meat product, comprising mixing cultured animal cells and an exogenous heme-containing protein with a plant-based meat dough. 
     
     
         19 . The method of  claim 18 , wherein the exogenous heme-containing protein is provided as an isolated ingredient. 
     
     
         20 . The method of  claim 18 , wherein the cultured animal cells is at least 1% by weight and the exogenous heme-containing protein is at least 0.50% by weight in the hybrid substitute meat product.