3D bio-printing is an emerging tissue engineering technology, and its printing parameters have been upgraded to enable in-depth application in cell-cultured meat. However, excellent printable and edible bio-inks for cell-cultured meat are in urgent need of development. Therefore, a low-cost bio-ink based on albumin and gelatin was developed. At first, suitable printability of the bio-ink was determined by rheology analysis, excellent mechanical stability, and excellent mechanical stability of the printed scaffold was also proved by water absorption and degradation rate. Next, the biocompatibility of the scaffold and its interaction with cells were clarified through cell proliferation culture, cell status research and omics analysis. Notably, AG7 demonstrated better printability and AGS7 provided better conditions for cell attachment, proliferation and migration, "S"-shaped exponential growth curve further revealed the significant advantages of AGS7 scaffolds in cell culture. More importantly, the tissue culture process of muscle cells was simulated to organoid culture, which elucidated the interaction information between cells and scaffolds. This work has filled the vacancy in the industry and provides a novel strategy for the development of production of cell cultured meat.

The present study monitored bacterial succession, physicochemical properties, and volatile organic compounds (VOCs) changes in smoked chicken legs with modified atmosphere packaging (MAP, 60% CO₂ and 40% N₂) during a 25-day storage period at 4 ℃. After 15 days of storage, Serratia proteamaculans and Pseudomonas fragi became the predominant bacteria. Furthermore, physicochemical properties changed significantly, as evidenced by an increase in thiobarbituric acid reactive substances and b* (yellowness) value, and a decrease in hardness. A total of 65 VOCs were identified during storage. Correlation between bacterial succession and quality indicators (including VOCs and physicochemical properties) allowed the identification of 26 core dominant bacteria, including S. proteamaculans, Psychrobacter alimentarius, Pseudomonas putide, and Pseudomonas poae, which were positively related to spoilage VOCs (e.g., 1-octen-3-ol, 1-pentanol, and 3-methyl-1-butanol) and could be defined as specific spoilage organisms (SSOs). The results of this study provide a systematic approach to predict SSOs in smoked chicken legs during storage, which can also provide a basis for product safety.

The impact of high hydrostatic pressure (HHP) combined with moisture regulators (MR) on the quality and flavor attributes of beef jerky during storage was investigated in this study. During storage, moisture content decreased in all the treatments, and it was significantly higher in MR + HHP samples than in HHP and control samples (P < 0.05). At 0 and 15 days, the water activity was approximately 0.7, and at 60 days, it decreased to 0.652 for control samples and 0.678 for MR + HHP samples. During storage, the MR + HHP samples had lower shear force and thiobarbituric acid reactive substances (TBARs) value than the control and HHP samples (P < 0.05). MR + HHP increased the formation of volatile compounds derived from spices while inhibiting the formation of volatile compounds derived from lipid oxidation. The sensory scores of MR + HHP samples for tenderness, color, taste, and flavor were significantly higher than that of the HHP and control samples (P < 0.05). This study revealed that HHP and MR treatment reduced the quality deterioration of beef jerky during storage.