Postharvest changes in bovine satellite cells in vitro resemble postmortem conversion of muscle to meat

In this study, we explored postharvest changes in cultures of bovine satellite cells in vitro. Differentiated satellite cells forming myotubes were harvested and stored in Dulbecco's Phosphate-Buffered Saline at 4 °C for 0, 2, 4, 6, and 8 h. During storage, we measured cellular glycogen and lactate levels. Glycogen was highest at 0 h and decreased over time, while lactate production increased. Cells were lysed at each time point, and proteins were separated by SDS-PAGE, revealing muscle protein degradation. Western blot analyses showed proteolysis of myofibrillar proteins such as desmin, α-actinin, and troponin-T, which are known to enhance meat flavor. Zymography demonstrated active calpains in postharvest cells, indicating potential proteolysis during storage. Western blots also showed autolysis of calpains. In conclusion, these findings suggest that postharvest changes in cultivated muscle cells mimic conventional meat aging, which is important for the quality traits of cultivated meat.