radwa lela

An in-depth study on cultured meat from the beginning of manufacturing to its end to understand the mechanisms and the possibility of its application in Egypt. With monitoring microbiological and chemical hazards and determine the Critical Control Points (CCP) during all steps of cultured meat process. Quality properties of cultured meat that include nutritional-sensory and storage properties. A comparative study between cultured meat and natural meat in terms of antibiotic residues- shelf life- Packaging method-sensory properties after cooking by several ways (Roasting–Pan-frying-Broiling-Braising-Stewing Grilling).