WO2025219611A1

WO2025219611A1 - Process for the preparation of marbled meat alternative

Info

Publication number: WO2025219611A1
Application number: PCT/EP2025/060822
Authority: WO
Inventors: Victor CONVERSA MARTINEZ; Phuong Anh DANG
Original assignee: Supreme
Current assignee: Supreme
Priority date: 2024-04-19
Filing date: 2025-04-20
Publication date: 2025-10-23
Anticipated expiration: 2026-10-19

Abstract

The present invention to a manufacturing process (100) for the preparation of a marbled meat alternative from a block of protein threads, said protein threads comprising animal proteins from cultivated cells, said process (100) comprising a step of injecting (170) a fatty matrix into the block of protein threads.

Description

PROCESS FOR THE PREPARATION OF MARBLED MEAT ALTERNATIVE

Field of the invention

[1] The present invention relates to the field of cultivated cell-based meat. In particular, the invention relates to the field of marbled meat substitutes. This invention can provide new edible food products such as marbled meat substitutes comprising protein threads and a fatty matrix. These edible food products with a marbled meat appearance can be considered as substitutes to conventional meat.

Description of Related Art

[2] From 2020 to 2050, the world population will rise by an estimated 2 billion (United Nations, 2015). Humanity will face major challenges among which is food production, including meat production.

[3] Moreover, traditional meat production is a resource-intensive process that generates a significant environmental footprint and raises growing concern for animal welfare. Domesticated animals are raised in agricultural settings requiring substantial quantities of fresh water, feed, land, and other resources (Mark J Post: “Cultured meat from stem cells: Challenges and prospects" Meat science, Elsevier Science, GB, vol 92, no 3, 3 April 2012, pages 297-301). Consequently, food production is already considered responsible for approximately 26% of global greenhouse gas (GHG) emissions, of which livestock & fisheries account for 31%. A reduction in global conventional meat consumption could lead to a significant reduction in emissions of GHG related to climate change (Martin & Brandao, Evaluating the environmental consequences of Swedish food consumption and dietary choices. Sustainability, 2017. 9(12), 2227).

[4] Several meat substitutes have been developed from insects, fungi, vegetable components and/or cultivated animal, fungus or vegetable cells (i.e. cellular agriculture). In particular, cell technologies are being rapidly developed to respond to new demands of consumers. However, crucial to the increase people’s willingness to consume meat replacements, the product, as a substitute, should mimic the aesthetic and organoleptic qualities of meat such as size, appearance, flavor, mouthfeel and texture (Macdiarmid et al., 2016, Eating like there's no tomorrow: Public awareness of the environmental impact of food and reluctance to eat less meat as part of a sustainable diet. Appetite. 2016 Jan 1;96:487-493). Moreover, the complexity is further increased when it is desired to produce meat substitutes having specific fat-lean patterns. This applies to fat-lean patterns which can be found in nicely textured fatty meats such as marbled meats and in particular high- end wagyu, salmon, trout or tuna.

[5] Traditional marbled meat, prized for its flavor, texture, and juiciness, represents a pinnacle of meat quality, often associated with premium beef cuts such as Wagyu or Angus. The recreation of this marbling effect in meat alternatives is pivotal not only for catering to gourmet preferences but also for enhancing consumer acceptance of alternative meat products as viable, desirable substitutes to conventional meat.

[6] Recent advancements have focused on several innovative methods to produce alternative marbled meat, including 3D food printing and cell-cultivated adipose tissue production (Barbosa, W. et al., “Trends and Technological Challenges of 3D Bioprinting in Cultured Meat: Technological Prospection". Appl. Sci. 2023, 13, 12158). Extrusion-based 3D food printing technology allows for the fabrication of multifilament structures using a single nozzle printing approach, where different types of materials (muscle and fat) are printed in independent fibers without mixing, enhancing the tenderness of the meat product with increased fat content (Jung Whee Park et al. “Application of extrusion-based 3D food printing to regulate marbling patterns of restructured beefsteak". Meat Science, 2023, 202, 109203). Based on this technology, a 3D-printed food product can be manufactured from edible bio-inks comprising protein, fat and/or a blood substitute extruded from a plurality of nozzles (W02020152689). Furthermore, it has been proposed to optimize the adipogenesis differentiation process in cultivated adipose tissue from bovine stem cells to recreate the marbling effect. This method focuses on the adipogenesis differentiation process, where the lipid composition can be controlled by adjusting the culture medium composition (Fiona Louis et al. “Mimicking Wagyu beef fat in cultured meat: Progress in edible bovine adipose tissue production with controllable fatty acid composition". Materials Today Bio 2023, 21, 100720).

[7] Despite the promising progress, these novel technologies face limitations that must be addressed. Scalability remains a significant challenge, as current methods for producing marbled meat alternatives have yet to demonstrate feasibility on a commercial scale. Moreover, the sensory qualities of these alternatives, while improving, still require further enhancement to fully replicate the complex flavors, textures, and aromas of highgrade marbled meat. Hence, there are important needs to find a satisfactory alternative to produce an edible food product comprising protein threads which can mimic the conventional meat texture, appearance and mouthfeel, in particular marbled meat.

Summary of the invention

[8] The following sets forth a simplified summary of selected aspects, embodiments and examples of the present invention for the purpose of providing a basic understanding of the invention. However, this summary does not constitute an extensive overview of all the aspects, embodiments and examples of the invention. Its sole purpose is to present selected aspects, embodiments and examples of the invention in a concise form as an introduction to the more detailed description of the aspects, embodiments and examples of the invention that follow the summary.

[9] The invention aims to overcome the disadvantages of the prior art. In particular, the invention proposes a manufacturing process for the preparation of marbled meat alternative from a block of protein threads, said protein threads comprising proteins from non-human cultivated animal cells, said process comprising a step of injecting a fatty matrix into the block of protein threads.

[10] Such a process allows the production of a marbled meat alternative usable in, or as, an edible food product. As the protein threads are combined with a fatty matrix, this process can allow the creation of specific patterns of protein threads and fatty matrix while increasing the yield and minimizing materials losses during the production of meat alternatives. The combination of protein threads and fatty matrix according to the invention can exhibit a great diversity of shape and size. Also, the process according to the invention can produce three-dimensional products with specific fat-lean patterns.

[11] In particular, the process according to the invention allows the production of an edible food product with a raw aspect. With such an advantage, a consumer can still cook the product in the same manner as conventional meat and experience the same organoleptic qualities. This process is scalable and allows the production of aligned threads with a broad range of fat and proteins, with controlled fat content and marbling pattern, with no oxidation of the fat while processing, and with low risk of denaturation of the proteins.

[12] According to other optional features of the process according to the invention, it can optionally include one or more of the following characteristics alone or in combination: said fatty matrix is injected into the block of protein threads by at least one injector equipped with at least one needle; the step of injecting the fatty matrix is carried out using several needles, preferably said needles having diameter openings ranging from 0.2 mm to 10 mm; the step of injecting the fatty matrix is carried out at an injection point density that starts at 0.5 point / cm²; the step of injecting the fatty matrix is carried with an injector configured to produce at least 20 stroke/min; the step of injecting the fatty matrix is carried with a needle having an injection point which moves within the block during injection; a step of applying a deformation to the block of protein threads to introduce openings in the block of protein threads, the step of applying a deformation being done before and/or after the step of injecting the fatty matrix; a step of producing protein threads utilizing methods of either wet-spinning, dryspinning, electrospinning or a combination thereof; the protein threads are produced from a protein matrix, said protein matrix comprising at least 5% in weight of animal proteins being from non-human cultivated animal cells compared to the total weight of proteins in the protein matrix;

- the fatty matrix comprises an ion-dependent gelling agent and wherein the protein threads are produced from a protein matrix, said protein matrix comprising at least 0.1% in weight of a salt capable of inducing or enhancing gelation of the fatty matrix through formation of a heat-resistant gel with the ion-dependent gelling agent. the fatty matrix comprises at least 5% in weight of protein from non-human cultivated animal cells. the fatty matrix comprises both (a) a thermo-reversible gelling agent and (b) a thermo-irreversible, ion-dependent gelling agent, preferably each > 0.5 wt % of the fatty matrix. the fatty matrix comprises > 10 wt % solid fat at 20 °C in addition to liquid oil. the injection is carried out at least partly perpendicularly to the predominant orientation of the protein threads. the protein block is constructed from threads obtained by wet- or dry-spinning of a protein matrix containing > 5 wt % cultivated non-human animal proteins and < 40 wt % total moisture.

- the protein threads are produced from a protein matrix, said protein matrix comprising 0.5-5 wt % calcium or magnesium salt. For example, upon contact, the alginate-containing fatty matrix gels in-situ inside the block (ion-triggered co-setting).

[13] According to another aspect of the invention, it relates to a marbled meat alternative obtainable from the manufacturing process according to the invention. In particular, said marbled meat alternative can comprise a block of protein threads into which have been injected a fatty matrix, preferably the protein threads comprise proteins from non-human cultivated animal cells. According to other optional features of the marbled meat alternative according to the invention, it can optionally include one or more of the following characteristics alone or in combination: it has a firmness of at least 5 N/cm² at a strain of 63%. it has a fat distribution such that its fractal dimension is of at least 1.1. it comprises at least 5 % of fat marbling in weight compared to the total wet weight of the marbled meat alternative.

[14] According to another aspect of the invention, it relates to an edible food product comprising a marbled meat alternative according to the invention. [15] The edible food product according to the invention can be considered as an alternative to a conventional meat product. For example, the marbled meat alternative according to the invention can be processed to mimic a large variety of meat fibers, including but not limited to beef meat, filet, scallop, crab meat pulp, chicken breast, duck breast, tuna meat, salmon meat, and has a matching meaty or fishy flavor.

Brief description of the drawings

[16] The foregoing and other objects, features and advantages of the present invention will become more apparent from the following detailed description when taken in conjunction with the accompanying drawings in which Figure 1 is a schematic view of a process of producing a marbled meat alternative according to an embodiment of the invention. Several aspects of the present invention are disclosed with reference to flow diagrams and/or block diagrams of process, devices and systems.

[17] On the figures, when present, the flow diagrams and/or block diagrams show the architecture, the functionality and possible implementation of devices or systems or processes, according to several embodiments of the invention.

[18] In some implementations, the functions associated with the box may appear in a different order than indicated in the drawings. For example, two boxes successively shown, may be performed substantially simultaneously, or boxes may sometimes be performed in the reverse order, depending on the functionality involved.

Detailed description

[19] A description of example embodiments of the invention follows.

[20] The expression “protein thread” as used herein can relate to a long, thin strand of material comprising at least 2% in weight of proteins, at least 5% in weight of proteins, preferably at least 10%, more preferably at least 15% in weight of proteins compared to the wet weight of the thread. A protein thread has a diameter of at least 0.01 mm, preferably at least 0.05 mm and an aspect ratio (length/diameter) of at least 100, preferably at least 200. Preferably the protein thread has a diameter of at most 2 mm, more preferably at most 1 mm, even more preferably at most 0.5 mm. The expression “edible protein thread” as used herein can relate to a protein thread suitable for animal consumption and preferably a protein thread suitable for human consumption.

[21] The expressions “edible product” or “edible food product” as used herein can relate to a product suitable for animal consumption and preferably a product suitable for human consumption. An edible product according to the invention can be a ready to eat (i.e. finalized) food product or an intermediate in the production chain of a finalized food product. As it will be described hereafter, an edible product according to the invention can be produced in the form of a snack which may be pressed, fried and/or toasted; transformed meat-analogues or food specialty food such as sausage or cured sausage; a seafood; untransformed meat-analogues such as “flesh like” products.

[22] In the following description, the term “meat” can refer to any edible part of an animal such as an animal tissue taken from a slaughtered animal. Hence, a meat can refer to liver or other offal tissues, fat tissues, muscle tissues conventionally found in an animal. The dead animal can refer to all species of the Animalia kingdom excluding human and preferably to all edible species such as a non-human vertebrate, for example, livestock, fish, bird; insect; a crustacean, for example a shrimp, prawn, crab, crayfish, and/or a lobster; a mollusk, for example an octopus, squid, cuttlefish, scallops, snail.

Hence, for example, the invention allows the production of an edible product having meatlike texture such as a product mimicking marbled beef, tuna flesh or salmon flesh.

[23] The term “marbled” can refer to the appearance and distribution of fat within the meat or meat analogue. In particular, "marbled" describes the presence of white flecks and streaks of fat within the lean sections of meat. Marbling is a key factor in the tenderness, juiciness, and flavor of the meat or meat alternative.

[24] The terms “block” or “protein block” are herein used interchangeably. Within the context of the invention, they may refer to a three-dimensional structured unit intended for culinary applications as an alternative to a piece of animal meat. Herein, a block preferably refers to an assembly of protein threads, aligned or partially aligned, designed to mimic the textural, structural, and nutritional characteristics of an edible animal flesh.

[25] As used herein, “protein matrix” can relate to a matrix, wet or dried, suitable for human consumption. Preferably, a protein matrix, when dried, is constituted mainly of protein. For example, a protein matrix comprises at least 50% in weight of protein, preferably at least 60% in weight of protein, more preferably 70% in weight of protein, even more preferably 80% in weight of protein with respect to a total dry weight of the protein matrix.

[26] As used herein, “fatty matrix” can relate to a matrix suitable for human consumption. Preferably, a fatty matrix is constituted mainly of lipids. For example, a fatty matrix comprises at least 20% in weight of lipids, preferably at least 30% in weight of lipids, more preferably at least 40% in weight of lipids, more preferably 45% in weight of lipids, even more preferably 50% in weight of lipids.

[27] As used herein, the expressions “fermentation obtained fat” or “fermented fat” can refer to lipid molecules produced in growth reactors for example through microbial fermentation. Lipid molecules obtained by fermentation can be chemically identical to fat produced by plants or animals.

[28] The terms “cultivated cells” or “cultured cells” are used interchangeably. They can refer to cells multiplied, differentiated, undifferentiated and/or grown, preferably in a controlled environment, using a culture medium. It refers in particular to cells with a growth controlled by mankind, for example in an industrial process, as opposed to cells from conventional meat that are multiplied in a living organism or cells grown in a natural environment (e.g. forest grown mushrooms). Cultivated cells can refer to any cells or cell types belonging to Animalia kingdom for the proteins but also to Bacteria, Viridiplantae and Fungi kingdoms for example to provide additional proteins or fat. For example, the cultivated cells can be avian, fish or mammalian. Cultivated cells can originate from cells of any origin such as cells from biopsies, from stem cells isolated from animal embryos, or correspond to stem cells themselves. Cells can be cultivated as single cells, cell clusters, organoids, spheroids, or on microcarriers.

[29] As used herein, the expression “extracts of cultivated cells” can refer to any fraction of disrupted cells or to any biological material purified or partially purified recovered from disrupted cells, such as cultivated cells protein extracts. Disrupted cells can be cells having partially or completely destroyed cell walls. In a protein thread, extracts of cultivated cells can comprise both disrupted cells and/or biological material recovered from disrupted cells. An extract of cultivated cells can for example be obtained by the separation and purification of the biological material recovered from disrupted cells. Hence the extracts can for example be obtained after at least a drying step, a precipitation step or solvent extraction step. An intact cultivated animal cell can refer to a cultivated animal cell with an intact membrane as it can be evaluated by microscopy.

[30] As used herein, the expression “texturizing molecule” can refer to any single molecule or a combination of molecules that are capable of creating a heat-resistant gel and for example a heat-resistant thread. These molecules, which may include but are not limited to certain proteins, polysaccharides, lipids, and synthetic polymers, function by undergoing a chemical or physical reaction. Such transformations might involve processes like cross-linking, denaturation, or polymerization, leading to the stabilization of the material's structure against thermal stress.

[31] As used herein, the term “polyelectrolyte” can refer to macromolecules that, when dissolved in a polar solvent like water, have a (large) number of charged groups covalently linked to them. In general, polyelectrolytes may have various kinds of such groups. Homogeneous polyelectrolytes have only one kind of charged group, e. g. only carboxylate groups.

[32] As used herein, the expression “heat-resistant gel” can refer to a gel, for example formed from a polyelectrolyte and a polyvalent ion, which is not liquid at a temperature below 80°C. Preferably, it refers to a gel which is not liquid at a temperature below 100°C. As used herein, the expression “heat-resistant gel-forming polyelectrolyte” can refer to a polyelectrolyte which, when combined with a suitable polyvalent ion, will form a heat- resistant gel.

[33] As used herein, the expression “in weight” is generally referring to the weight of a component compared to the weight of another component or of the whole composition, either the wet weight or the dry weight can be considered. Preferably, percentages are disclosed in reference to the wet weight.

[34] As used herein, the term “flavor” is generally the quality of the product that affects the sense of taste and/or the aroma. Hence, a “meat-like flavor” can refer to a flavor which is close to, or which approximates, the flavor of the related conventional meat product.

[35] As used herein, the term “texture” can be considered as the “combination of the textural and structural (geometrical and surface) attributes of a food product perceptible by means of mechanical, tactile, and where appropriate, visual and auditory receptors” as defined in 2008 by the International Standards Organization (ISO, 2008, Sensory analysis — vocabular, Vols. 1-107, p. 5492). Hence, a “meat-like texture” can refer to the rheological and structural (geometrical and surface) attributes of a food product which is close to, or which approximates, the texture of the related conventional meat product (i.e. a meat product derived from animal slaughtering). An edible food product according to the invention with a meat-like texture and a meat-like flavor can be considered as an alternative to a meat product.

[36] The term "substantially" as used herein refers to a majority of, or mostly, as in at least 50%, 60%, 70%, 80%, 90%, 95%, 96%, 97%, 98%, 99%, 99.5%, 99.9%, 99.99%, or at least 99.999% or even more. Hence, a composition with cells preserved substantially intact refers to a composition comprising at least 50%, 60%, 70%, 80%, 90%, 95%, 96%, 97%, 98%, 99%, 99.5%, 99.9%, 99.99%, of intact cells.

[37] Meat-alternative products, meaning without animal slaughtering, are interesting for both animal welfare and environmental impact. In addition to animal welfare or environmental protection, it appears necessary to produce an edible food product which can correspond to the expectations of consumers by exhibiting qualities close to those of a conventional meat product.

[38] A new process has been developed for producing a marbled meat alternative comprising protein threads and a fatty matrix, which can have a marbled meat-like appearance, texture and mouthfeel without comprising tissues from a slaughtered animal. The process of the invention is of first interest since it reduces the number of processing steps.

[39] According to a first aspect, the invention relates to a manufacturing process 100 for the preparation of a marbled meat alternative from a block of protein threads. Particularly, the marbled meat alternative comprises protein threads and a fatty matrix. In particular, the protein threads, forming the block of protein threads, comprise animal proteins from cultivated non-human animal cells. The process 100 preferably allows the production of an edible marbled meat alternative comprising edible protein threads which can have a meat-like texture. Advantageously, the process comprises a step of injecting 170 a fatty matrix into the block of protein threads. As shown in figure 1, the process 100 can also comprise the steps of: culturing 110 non-human animal cells; preparation of a protein matrix 120; preparation of a fatty matrix 130; producing protein threads 140; producing a block 150 of protein threads; applying a deformation 160 to the block of proteins threads; post processing 180 the block of protein threads which have been injected with the fatty matrix; conditioning 190 the marbled meat alternative.

[40] As illustrated in figure 1, the process 100 according to the invention can comprise a step of culturing 110 non-human animal cells. This step 110 is in particular designed to generate an animal protein source without having to slaughter animals.

[41] The animal cells can for example be selected from all non-human cells that can be found in usually bred, hunted or fished animals (cattle, poultry, venison, fish, etc.). Hence, the cultivated non-human animal cells can be selected among avian cells, bovine cells, aquatic animal cells, porcine cells, ovine cells, cervid cells or reptilian cells. Throughout the text, when animal cells are mentioned in this document, they obviously refer to non- human animal cells. Preferably, the animal cells are selected among cells from Animalia kingdom, in particular animal cells are selected among Mammalia cells, Aves cells, Actinopterygii cells, Malacostraca cells, Mollusca cells, and combination thereof. For example, and in a non-limiting way, Mammalia cells can be Bovidae cells, Cervidae cells, Leporidae cells or Suidae cells; Aves cells can be Anatidae cells or Phasianidae cells; Actinopterygii cells can be Gadidae cells, Merlucciidae cells, Pleuronectidae cells, Salmonidae cells, or Scombridae cells; Malacostraca cells can be Palaemonidae cells and Mollusca cells can be Cephalopoda or Bivalvia cells. Preferably, the non-human animal cells comprise Bovidae cells, Cervidae cells, Leporidae cells, Suidae cells, Anatidae cells, Phasianidae cells, Gadidae cells, Merlucciidae cells, Pleuronectidae cells, Salmonidae cells, Scombridae cells and/or Palaemonidae cells. More preferably, the non-human animal cells comprise Bovidae cells, and/or Suidae cells, Anatidae cells, Phasianidae cells, Gadidae cells, Merlucciidae cells, Salmonidae cells, and/or Scombridae cells. Even more preferably, the non-human animal cells comprise Bovidae cells, Suidae cells, Anatidae cells, Phasianidae cells, and/or Scombridae cells.

[42] Whatever their origin, several types of cells can be used in this step of culturing 110 non-human animal cells. For example, the non-human animal cells comprise cells selected among: stem cells such as embryonic stem cells, satellite cells, induced pluripotent stem cells, germ layers cells, fibro-adipogenic progenitors, muscle cells such as skeletal muscle cells, cardiac cells, or smooth muscle cells; myoblasts, myocytes, hepatocytes, fibrocytes, fibroblasts, adipocytes, chondrocytes, chondroblasts, keratinocytes, melanocytes, osteocytes, osteoblasts, Merkel cells, Langerhans cells, glial cells, Schwann cells, red blood cells (erythrocytes) and white blood cells, and combination thereof. Preferably, the non-human animal cells comprise cells selected among: stem cells, muscle cells, fibroblasts, adipocytes, erythrocytes, and combination thereof.

[43] There are many methods of culturing cells. These methods are often laboratory methods, but there are also many methods suitable for large volume production and human consumption. During the step of culturing 110 non-human animal cells, cells can be either cultured in suspension or in adherence.

[44] As illustrated in figure 1, the process 100 according to the invention can comprise a step of preparation 120 of a protein matrix. In particular, this step 120 of preparation of a protein matrix can comprise a processing of non-human animal proteins. The protein matrix is preferably used in the process to produce the protein threads.

[45] The processing of the animal proteins is in particular designed to prepare the animal proteins, especially those produced during the culturing 110 step, so that they are suitable for the subsequent steps. For example, the animal proteins used in the invention can be brought in the protein matrix within cultivated cells that have been kept intact.

Alternatively, they may be brought in the protein matrix with cultivated cells that have been disrupted. Also, the animal proteins can be extracted from cultivated cells, for example disrupted cultivated cells. Hence, after the step of culturing 110 non-human animal cells, the cultivated cells can be preserved substantially intact or they may have been substantially disrupted for example by homogenization, drying, powdering, extrusion, mixing, blending or melt blowing, electrospinning, centrifugal spinning, blow spinning.

When the cultivated cells have been disrupted, the process 100 according to the invention can comprise a step of extracting specific compounds after the disruption. For example, the process 100 according to the invention can comprise a step of extracting the proteins from the cultivated cells. Proteins can be purified or can be segregated in protein fractions according to specific physicochemical properties. The preparation 120 of the protein matrix is in particular designed to define the main constituent of the protein thread and its mechanical and organoleptic properties.

[46] The dry content of the protein matrix can have a marked influence on the mechanical properties of the protein threads obtained with said protein matrix. Hence, preferably the protein matrix has a dry content of at least 12 wt%. Preferably, the protein matrix has a dry content of at least 15 wt%, more preferably a dry content of at least 20 wt%. For example, the protein matrix has a dry content of at most 90 wt%. Preferably, the protein matrix has a dry content of at most 85 wt%, more preferably a dry content of at most 80 wt%. Also, since this matrix is the basis for the constitution of protein threads, it preferably includes a significant amount of proteins. Hence, the protein matrix can comprise at least 5% in weight of proteins compared to the total wet weight of the protein matrix. Preferably, the protein matrix can comprise at least 10% in weight of proteins compared to the total wet weight of the protein matrix. Preferably, the protein matrix can comprise at least 15% in weight of proteins compared to the total wet weight of the protein matrix, more preferably at least 20% in weight, for example at least 25% in weight, compared to the total wet weight of the protein matrix. The protein matrix can comprise at most 40% in weight of proteins compared to the total wet weight of the protein matrix. Preferably, the protein matrix can comprise at most 38 % in weight of proteins compared to the total wet weight of the protein matrix, more preferably at most 35 % in weight, for example at most 30 % in weight, compared to the total wet weight of the protein matrix. Hence, the protein matrix can comprise from 5 % to 40 % in weight of proteins compared to the total wet weight of the protein matrix for example from 10 % to 40 %. Preferably, the protein matrix can comprise from 15 % to 38 % in weight of proteins compared to the total wet weight of the protein matrix, more preferably from 20 % to 35 %, for example from 25 % to 30 % in weight.

[47] In the protein matrix, said proteins can be for example plant proteins, microbial proteins, algae proteins, animal proteins, fungal proteins, and a combination thereof.

[48] The protein matrix comprises animal proteins which have been obtained from nonhuman cultivated animal cells. In contrast to the conventional method of producing meat edible products, the animal proteins used here are not proteins produced from a slaughtered animal, but proteins produced by non-human animal cells grown in a cell culture facility. As it has been described, the animal proteins can be brought in the protein matrix in the form of intact or disrupted cultivated cells or also in the form of proteins extracted from cultivated cells. Hence, the step of preparing 120 a protein matrix can comprise an addition of cultivated cell extracts, disrupted cultivated cells and/or intact cultivated cells. More preferably, the protein matrix comprises food-grade and/or food-safe non-human animal cells (intact or disrupted) harvested from a cell culture (in suspension or in adherence), or extracts of said cells, preferably protein extracts of said cells.

Preferably, the protein matrix comprises cultivated non-human animal cells. The cultivated non-human animal cells can comprise disrupted cultivated cells and/or intact cultivated cells. In particular, the protein matrix can comprise at least 1% in dry weight of cultivated non-human animal cells (disrupted cultivated cells and/or intact cultivated cells) or cells extracts compared to the total wet weight of the protein matrix. Preferably, the protein matrix can comprise at least 2% in dry weight of cultivated non-human animal cells or cells extracts compared to the total wet weight of the protein matrix, more preferably at least 4% in dry weight, even more preferably at least 8% in dry weight, compared to the total wet weight of the protein matrix. In particular, the protein matrix can comprise at most 30% in dry weight of cultivated non-human animal cells or cells extracts compared to the total wet weight of the protein matrix. Preferably, before the step of producing protein threads 140, the protein matrix can comprise at most 28% in dry weight of cultivated non- human animal cells or cells extracts compared to the total wet weight of the protein matrix, more preferably at most 25% in dry weight, even more preferably at most 22% in dry weight, compared to the total wet weight of the protein matrix. In particular, the protein matrix can comprise cultivated non-human animal cells or cells extracts from 1% to 30% in dry weight compared to the total wet weight of the protein matrix. Preferably, the protein matrix can comprise cultivated non-human animal cells or cells extracts from 2% to 28% in dry weight compared to the total wet weight of the protein matrix, more preferably from 4% to 25% in dry weight, even more preferably from 8% to 22% in dry weight, compared to the total wet weight of the protein matrix. The quantity of cultivated non-human animal cells or cell extracts can be measured after harvesting and centrifugation and corrected based on the moisture content. The moisture content can be measured according to the international norm ISO 1442:1997. When implementing a method of producing an edible product or ingredient, the origin of the ingredient is generally known. Hence, the person skilled in the art will be able to know if they are adding proteins that are either animal proteins being from non-human cultivated animal cells or not. An animal protein being from non-human cultivated animal cells is for example a protein produced by a non- human animal cell which is grown in a bioreactor or fermentation reactor.

[49] The concentration of proteins, and in particular animal proteins, in the protein matrix can affect the texture of the protein thread. The protein matrix can comprise at least 0.5% in weight of animal proteins being from non-human cultivated animal cells compared to the total wet weight of the protein matrix. Preferably, the protein matrix can comprise at least 1% in weight of animal proteins being from non-human cultivated animal cells compared to the total wet weight of the protein matrix, more preferably at least 2% in weight, even more preferably at least 4% in weight, compared to the total wet weight of the protein matrix. The protein matrix can comprise at most 30% in weight of animal proteins being from non-human cultivated animal cells compared to the total wet weight of the protein matrix. Preferably, the protein matrix can comprise at most 28% in weight of animal proteins being from non-human cultivated animal cells compared to the total wet weight of the protein matrix, more preferably at most 25% in weight, even more preferably at most 22% in weight, compared to the total wet weight of the protein matrix. Hence, the protein matrix can comprise from 0.5% to 30% in weight of animal proteins being from non-human cultivated animal cells compared to the total wet weight of the protein matrix. Preferably, the protein matrix can comprise from 1% to 28% in weight of animal proteins being from non-human cultivated animal cells compared to the total wet weight of the protein matrix, more preferably from 2% to 25%, even more preferably from 4% to 22% in weight, compared to the total wet weight of the protein matrix. The protein matrix can comprise at least 5% in weight of animal proteins being from non-human cultivated animal cells compared to the total weight of proteins in the protein matrix. Preferably, the protein matrix can comprise at least 10% in weight of animal proteins being from non-human cultivated animal cells compared to the total weight of proteins in the protein matrix, more preferably at least 20% in weight, even more preferably at least 30% in weight, at least 40% in weight, at least 50% in weight, at least 60% in weight, compared to the total weight of proteins in the protein matrix. The protein matrix can comprise at most 100% in weight of animal proteins being from non-human cultivated animal cells compared to the total weight of proteins in the protein matrix. Preferably, the protein matrix can comprise at most 90 % in weight of animal proteins being from non-human cultivated animal cells compared to the total weight of proteins in the protein matrix, more preferably at most 80 % in weigh compared to the total weight of proteins in the protein matrix. Hence, the protein matrix can comprise from 5% to 100% in weight of animal proteins being from non- human cultivated animal cells compared to the total weight of proteins in the protein matrix. Preferably, the protein matrix can comprise from 10% to 100% in weight of animal proteins being from non-human cultivated animal cells compared to the total weight of proteins in the protein matrix, more preferably from 20% to 100%, even more preferably from 30% to 100% in weight, from 40% to 100% in weight, from 50% to 100% in weight, from 50% to 90% in weight, compared to the total weight of proteins in the protein matrix. Preferably, the quantity of animal proteins can be measured using Kjeldahl titration according to the international norm ISO 937:1978.

[50] As it has been described, the protein matrix comprises animal proteins being from non-human cultivated animal cells. However, the protein matrix can comprise proteins from other origins. In particular, the step of preparation 120 of a protein matrix can comprise the addition of non-animal proteins such as plant proteins, microbial proteins, algae proteins and/or fungal proteins. Adding some non-animal proteins can be used to tune the viscoelasticity or flow properties of the protein matrix comprising non-human animal cultivated cells. In a particular embodiment, the protein matrix further comprises plant proteins, preferably the plant proteins can be selected among: sunflower proteins, soybeans proteins, pea proteins, canola proteins, mung bean proteins, chickpea proteins, faba bean proteins, lentils proteins, seaweed proteins, potato proteins, quinoa proteins, nuts proteins, wheat proteins, winged bean proteins, bambara bean proteins, dulse proteins, mesquite bean proteins, duckweed proteins, dry broad bean proteins, dry cow pea proteins, lupins proteins, jackfruit proteins, amaranth proteins, millet proteins, oat proteins, chia proteins, aquafaba proteins, hemp seed proteins and rice proteins or a combination thereof. Preferably, the step of preparation 120 of a protein matrix can comprise the addition of non-animal proteins from at least two different sources. For example, the protein matrix comprises plant proteins from at least two different plants. Indeed, a combination of several origins allows an improvement of the properties of the edible protein threads and the establishment of an amino acid profile optimized for human nutrition. More preferably the step of preparation 120 of a protein matrix can comprise the addition of pulse proteins and cereal proteins.

[51] The preparation 120 of the protein matrix is designed to prepare a protein matrix that is complementary to the fatty matrix to form marbled meat alternative with the expected texture when combining the two matrices. Advantageously, in the process according to the invention, the preparation of the protein matrix comprises the addition of a monovalent or polyvalent cation salt capable of inducing or enhancing gelation of the fatty matrix when the fatty matrix comprises an ion-dependent gelling agent. In particular, the cation combines with the ion-dependent gelling agent to form a heat-resistant gel. Preferably, the cation salt is selected among salt comprising calcium, magnesium, potassium, iron, manganese, copper, zinc or combination thereof. More preferably, the cation salt is selected among salt comprising: calcium, magnesium, potassium, iron or combination thereof.

[52] In a preferred embodiment, the salt capable of inducing or enhancing gelation of the fatty matrix when the fatty matrix comprises a ion-dependent gelling agent is selected among: calcium chloride, calcium lactate, calcium gluconate, calcium carbonate, potassium chloride, magnesium sodium citrate and/or calcium acetate. Preferably, the preparation 120 of the protein matrix comprises the addition of at least 0.1% in weight, more preferably at least 0.5% in weight, more preferably at least 1% in weight, even more preferably at least 1.5% in weight of a salt capable of inducing or enhancing gelation of the fatty matrix, for example selected among calcium chloride, calcium lactate, potassium chloride, magnesium sodium citrate and/or calcium acetate. In case of a mixture of salts, the quantity corresponds to the cumulated quantity.

[53] In a preferred embodiment, the protein matrix comprises at least 0.1% in weight of calcium acetate, calcium chloride, or calcium lactate, more preferably at least 0.5% in weight, more preferably at least 1% in weight, and even more preferably at least 1.5% in weight. The protein matrix can have a pH higher than 6, preferably higher than 7, for example the protein matrix has a pH of ranging from 7 to 8.

[54] As illustrated, the process 100 according to the invention can comprise a step of preparation of the fatty matrix 130. The content of the fatty matrix can have a marked influence on the experience of the consumer during cooking and tasting. The fatty matrix can comprise plant-based fats that mimic the mouthfeel and cooking properties of animal fats. The preparation 130 of the fatty matrix is designed to prepare a fatty matrix that is complementary to the protein matrix to form an edible food product with the expected texture when combining the two matrices. Hence, such a step 130 can contribute to the resolution of the problems solved by the invention.

[55] The fatty matrix can comprise at least 20% in weight of fat, in particular at least 20% in weight of plant fat and/or fermented fat, compared to the total weight of the fatty matrix. For example, the fatty matrix comprises at least 30% in weight of fat, in particular at least 30% in weight of plant fat and/or fermented fat, compared to the total weight of the fatty matrix. In particular, the fatty matrix comprises at least 40% in weight of fat, in particular at least 40% of plant fat and/or fermented fat in weight with respect to a total wet weight of fatty matrix. For example, the fatty matrix can comprise at least 50% in weight of fat, in particular at least 50% of plant fat and/or fermented fat in weight with respect to a total weight of fatty matrix. Preferably, the fatty matrix comprises at least 55%, more preferably at least 60%, even more preferably at least 65%, such as at least 70% of plant fat and/or fermented fat in weight with respect to a total weight of fatty matrix (e.g. wet weight). It should be understood that when the fatty matrix contains plant fat and fermented fat, then the percentages mentioned above refer to the combined percentages in weight of plant and fermented fat. Preferably said fat is a plant fat or a mixture of fat from different plants.

[56] In particular, the fatty matrix can have a hardness at cooking temperature that is substantially equal to the hardness of the lipid phase of conventional meat at this cooking temperature. Preferably, the fatty matrix comprises a liquid fat and/or a solid fat. The fatty matrix preparation can comprise the addition of fat that is, at 20°C, in a solid state, a liquid state and/or a semi-solid state. Preferably, the fatty matrix preparation comprises the addition of fat that is in a solid state at 20°C. In an embodiment, the fatty matrix preparation comprises the addition of at least 10% of fat that is in a solid state at 20°C. Hence, the fatty matrix can comprise liquid oil and/or solid fat, for example, a liquid oil/solid fat weight ratio ranging from 00:100 to 100:00. Preferably, the fatty matrix comprises a liquid oil/solid fat weight ratio ranging from 1:99 to 99:1. Preferably, the fatty matrix comprises a combination of liquid fat and a solid fat, at 20°C. More preferably, the fatty matrix can have a solid fat content of at least 0.1%, for example at least 0.5 %, preferably at least 2%, more preferably at least 5%, even more preferably at least 10% at 20°C as measured according to the norm ISO 8292-2:2008 and with respect to the total weight of fat in the fatty matrix. The fatty matrix can have a solid fat content of at most 70%, preferably at most 60%, more preferably at most 50%, even more preferably at most 40 % at 20°C as measured according to the norm ISO 8292-2:2008 and with respect to the total weight of fat in the fatty matrix. In some embodiment, the fatty matrix can have a solid fat content ranging from 0.1% to 70%, for example from 0.5% to 60%, preferably 1% to 50%, more preferably 1.5% to 40%, even more preferably at least 2% to 30% at 20°C as measured according to the norm ISO 8292-2:2008 and with respect to the total weight of fat in the fatty matrix.

[57] The fats of the fatty matrix can be obtained from fractionated oil and/or hydrogenated oil and/or deodorized oil and/or interesterified oil. The plant fat can for example comprise fat or oil extracted from edible plant matter, including the flowers, fruits, stems, leaves, roots, germs and seeds. Preferably, the plant fat can for example comprise fat or oil extracted from oilseeds or fruits. In particular, the plant fat can relate to fat extracted from canola seed (rapeseed), castor, coconut, flaxseed, allanblackia, olive, sunflower, soybean, peanut, illipe, cottonseed, shea, palm, avocado, safflower, sesame, lemon, grapeseed, macadamia, almond, sal, kokum, or mango or a combination thereof. In particular, the plant fat used according to the invention can be selected from olive oil, palm oil, avocado oil, almond oil or combination thereof. The fermented fat can comprise lipid-droplets containing cells, fat or oil extracted from cells cultivated in anaerobic or aerobic fermentation process, in particular process involving cultivation of oleaginous microorganisms or non-human animal cells. The fermented fat can also comprise cultivated cells in anaerobic or aerobic fermentation process. For example, the fermented fat can include cells such as, or fat from: cyanobacteria, microalgae, yeast, fungi such as filamentous fungi, bacteria or cultivated non-human animal cells, such as cultivated adipocytes. Preferably, the fermented fat comprises fat or oil extracted from oleaginous yeast, such as Rhodosporidium toruloides, Lipomyces starkeyi and Yarrowia lipolytica.

[58] Moreover, beside the presence of fat, the fatty matrix according to the invention can advantageously comprise polysaccharides. Said polysaccharides in the fatty matrix could be polysaccharides derived from seaweed, plant tissues, microbial fermentation, animal tissues, chemical synthesis, and a combination thereof.

[59] The fatty matrix can preferably further comprise at least one polysaccharide selected from the group consisting of agar; alginates; carrageenans such as kappa carrageenan or iota carrageenan; gelatin; dextran; starch; gellan gum; guar gum; arabic gum; konjac; cellulose derivatives, such as methylcellulose and carboxymethylcellulose; pectin; pullulan; tara gum; xanthan gum; and combination thereof.

[60] Advantageously, the fatty matrix comprises ion-dependent gelling agent. Preferably, the ion-dependent gelling agent is a heat-resistant gel-forming polyelectrolyte. Preferably, also, the ion-dependent gelling agent is not a heat-activable gel-forming polyelectrolyte. For example, the ion-dependent gelling agent does not need a heat treatment at a temperature above 80°C, preferably above 60°C, to be activated. The iondependent gelling agent can be selected among: alginates, carrageenans (including kappa carrageenan and iota carrageenan), low methoxyl pectin, low acyl form of gellan gum, high acyl form of gellan gum. Preferably, the preparation of the fatty matrix comprises the addition of at least 0.1% in weight, more preferably at least 0.5% in weight, even more preferably at least 1.0% in weight, for example at least 1.5% in weight, of a ion-dependent gelling agent, for example selected among: alginates, carrageenans (including kappa carrageenan and iota carrageenan), low methoxyl pectin, low acyl form of gellan gum, high acyl form of gellan gum, preferably selected among: alginates, or carrageenans (including kappa carrageenan and iota carrageenan).

[61] Preferably, the fatty matrix comprises proteins. The incorporation of proteins can improve the mouthfeel of the marbled meat alternative according to the invention.

[62] Moreover, the preparation of the fatty matrix can include addition of basic amino acids and their salts. Addition of L-arginine, L-lysine or their salts can improve the mouthfeel of the marbled meat alternative according to the invention. Preferably, the fatty matrix comprises antioxidants, such as natural antioxidants, essential vitamins such as vitamin B12 and/or minerals such as iron, and zinc. Hence, the preparation of the fatty matrix can include addition of antioxidants, such as natural antioxidants, essential vitamins such as vitamin B12 and/or minerals such as iron, and zinc. The fatty matrix can also comprise natural flavor enhancers and/or spice extracts.

[63] Advantageously, the fatty matrix is a fatty matrix emulsion, in particular a water/oil emulsion. Preferably, the fatty matrix emulsion has an aqueous/oil phase weight ratio ranging from 10:90 to 90:10. Hence, the process 100 according to the invention can comprise a step of preparation of the fatty matrix 130. The emulsion of the fatty matrix can be conducted with known methods such as: high-pressure homogenization, ultrasonic emulsification, rotor-stator emulsification, microfluidization techniques and/or membrane emulsification. Preferably the emulsion of the fatty matrix is done through rotor-stator emulsification and/or high-pressure homogenization.

[64] The protein matrix or the fatty matrix can further comprise a cross-linking molecule such as peptidase, a-galactosidase, alcalase, thermolysin, pepsin, tripsin, chymotrypsin, asparaginase, elastase, subtilisin, glucose oxidase, laccase, transglutaminase, pectin esterase, sortase, tyrosinase, oxidoreductase such as lysyl oxidase and peroxidase, genipin, riboflavin, monoamine oxidase or a combination thereof, preferably further comprises laccase, transglutaminase or a combination thereof. Such molecules can act as a natural cross-linking molecule and help to modulate physical properties of protein threads and the fatty matrix. [65] As illustrated, the process according to the invention can comprise a step of producing protein threads 140. The protein threads are generally produced from the protein matrix.

[66] Advantageously, the protein threads are produced using methods of either wetspinning, dry-spinning, electrospinning, extrusion spinning, gel spinning, melt spinning, centrifugal spinning, dry jet wet spinning or a combination thereof. More preferably, the protein threads are produced from a wet spinning and/or dry spinning process.

[67] For example, this step 140 can comprise contacting the protein matrix with a coagulation composition, in particular a coagulation bath. This step 140 is preferably achieved using a threading device. In particular, the contacting of the protein matrix with the coagulation composition can comprise impregnating a thread made of the protein matrix with the coagulation composition and preferably immersing the protein matrix in a bath made of the coagulation composition to form a thread. Preferably, a flow could be created in the coagulation composition and/or the threads could be spooled (can be advantageously done so they are straightened up). In particular, the contacting comprises an immersion of the protein matrix in the coagulation composition and the formation of the edible protein thread in a bath made of the coagulation composition. Alternatively, the production of protein threads from the protein matrix involves dispensing the matrix through a spinneret or several spinnerets. Specifically, the process encompasses extruding threads comprising the protein matrix through the spinnerets. Optionally, the process can also imply the passage of the protein matrix through a heated chamber, whereupon solvent evaporation leads to the formation of the edible protein thread.

[68] The protein threads can exhibit a great diversity of shape and size. For example, protein threads can exhibit diverse cross-sectional shapes, including but not limited to round, oval, ribbon-like, trilobal, and multi-lobal shape. For example, the protein threads can have a cross section area of at most 1 ,000,000 pm², preferably at most 100,000 pm², more preferably at most 5,000 pm², even more preferably at most 2,000 pm². When they have substantially round cross-sectional shapes, the protein threads can have diameters ranging from a few micrometers up to several hundred micrometers. The protein threads can be arranged in multi-thread/bundle fibers or in mono-thread fibers.

[69] As illustrated, the process according to the invention can comprise a step of producing a block 150 of protein threads. This step can comprise a compaction of the protein threads. Once harvested, the protein threads can be compacted in order to improve the texture of the final edible food product. The compaction can be done during at least 60 seconds, preferably at least 10 minutes, more preferably at least one hour, even more preferably at least two hours. The compaction can be done at room temperature but is preferably done at a temperature of at most 8°C, preferably at most 5°C. The compaction can involve several assemblies of edible protein thread. In that case, the edible food product is formed by several assemblies of edible protein thread. The compaction can be done in pressing molds which will determine the shape of the final product. For example, the assembly of edible thread can be compacted under a pressure of at least 0.01 kg/cm²; or at least 0.05 kg/cm²; preferably at least 0.1 kg/cm² or at least 0.5 kg/cm² and more preferably at least 0.10 kg/cm² or at least 0.15 kg/cm². The pressure is preferably applied in a direction perpendicular to the direction of the protein threads.

[70] A block of protein threads preferably comprises protein threads which preferably adheres to one another within the block. In particular a block according to the invention can have a cohesiveness of at least 0.05, preferably at least 0.10, more preferably at least 0.12 and even more preferably at least 0.15. The cohesiveness can be measured with Texture Profile Analysis method using a texture analyzer or an universal testing machine.

[71] A block of protein threads preferably has a density which closely mimics the density of animal meat. In particular, a block according to the invention can have a density of at least 0.7, preferably at least 0.8, more preferably at least 0.85 and even more preferably at least 0.9 g/cm³. A block of protein threads preferably has a water content from 30% and 80%, more preferably from 35% to 75%.

[72] A block of protein threads preferably has a dimension sufficient to allow an injection of the fatty matrix within the block of protein threads. In particular, a block according to the invention can have a volume of at least 2 cm³, preferably at least 50 cm³, more preferably at least 100 cm³, for example at least 500 cm³. A block of protein threads can have a volume of at most 10 000 cm³, preferably at most 8 000 cm³, more preferably at most 4 000 cm³, for example at most 2 000 cm³. When a block of protein threads is intended to produce an individual part, the block of protein threads can have a volume from 50 cm³ to 300 cm³.

[73] The process according to the invention can comprise a step of applying a deformation 160 to the block of protein threads. The deformation is configured to introduce openings in the block of protein threads. The step of applying a deformation 160 can be carried out at a pressure ranging from 0.1 kPa to 100 kPa, preferably from 0.1 kPa to 50 kPa. The step of applying a deformation 160 can be carried out for a duration of less than 10 minutes. The step of applying a deformation 160 to the block of protein threads can be done before and/or after a step of injecting 170 the fatty matrix.

[74] As illustrated, the process according to the invention comprises a step of injecting 170 the fatty matrix into the block of protein threads. This step 170 aims to produce an edible marbled meat alternative representing an alternative to conventional meat and presenting a fat profile similar to that observed in high quality and highly marbled meat.

[75] This step 170 is in particular designed to precisely combine the fatty matrix with the edible protein thread(s) and thus creating an expected meat substitute, preferably a marbled meat substitute. As the addition of the fatty matrix can influence the appearance of the edible food product, such a step 170 contributes to the resolution of the problems solved by the invention.

[76] The injection 170 of fat can be carried out at a temperature ranging from 0°C to 45°C, more preferably from 10°C to 40°C. Preferably, during the injection step 170, the fatty matrix is injected into the block of protein threads using at least one injector equipped with at least one needle. More preferably, the fatty matrix is injected using several needles. The fatty matrix can be injected into the block of protein threads perpendicularly, parallelly and/or diagonally to the protein threads direction. Preferably, the fatty matrix is injected into the block of protein threads at least perpendicularly to the protein threads direction.

[77] During the injection step 170, the injection of fatty matrix can be carried out at an injection point density that starts at 0.5 point I cm². Preferably, the injection point density is of at least 1 point I cm², more preferably of at least 2 point I cm², and even more preferably of at least 4 point I cm².

[78] For example, the needle(s) used during a process according to the invention have one or several openings, each having a diameter ranging from 0.2 mm to 10 mm. Preferably, needle openings have a diameter of at least 0.25 to 8 mm, more preferably of at least 0.3 to 6 mm, and even more preferably of at least 0.35 to 4 mm. The needles can comprise multiple orifices that allow for broader and more uniform distribution of the fatty matrix with each injection, minimizing needle marks and block damage.

[79] The step of injecting 170 can be carried out with an injector configured to produce at least 30 stroke/min. Preferably, the injection is carried out with an injector configured to produce at least 35 stroke/min, more preferably of at least 45 stroke/min, and even more preferably of at least 55 stroke/min

[80] During the injection, the pressure of the fatty matrix can range from 0.01 to 10 MPa. Moreover, the process 100 can comprise the use of sensors to measure the alternative meat product density and adjust needle penetration depth and injection volume, ensuring precise fatty matrix delivery throughout different sections of the alternative meat product. Sensors also detect variations in alternative meat product, adapting the injection force to avoid damage to the alternative meat structure while maximizing fatty matrix distribution. Advantageously, the step of injecting 170 the fatty matrix can be carried out with a needle having an injection point which moves within the block during injection. Preferably, during the fat injection, the block of protein threads can be moving or be immobile while the injection point(s) moves within the block. For example, the needle(s) of the injector can move according to an injection pattern. This can be implemented using programs that monitor and adjust the movement of the needle(s). The injection pattern can be a predefined pattern but also a fuzzy pattern allowing some degree of randomness. The injection pattern can be different from the marbling pattern awaited. During the step of injecting 170 the fatty matrix, the fatty matrix can be injected within the block of protein thread while the at least one injection point is immobile within the block. Preferably, during the step of injecting 170 the fatty matrix, the fatty matrix can be injected within the block of protein thread while the injection point moves within the block. The movement of the injection point(s) within the block of protein thread can be induced by a movement of the needle(s) and/or a movement of the block of protein threads.

[81] Once finished, the edible food product will have the awaited marbling effect thanks to the injection pattern applied. Indeed, in a preferred embodiment, the injection pattern can correspond to a transformation of the marbling pattern into instructions forming the injection pattern. Once the injection pattern has been executed and the edible product collected and eventually further processed as described later, the edible food product will exhibit the awaited marbling pattern.

[82] As illustrated, the process 100 according to the invention can comprise a step of post processing 180 the block of protein threads which have been injected with the fatty matrix. This step 180 aims to improve the mechanical properties of the edible marbled meat alternative. The post-processing steps 180 potentially applied to the fat- injected block can be selected from: application of vacuum, mechanical tumbling, pressing, molding and/or high pressure processing.

[83] Preferably the process 100 according to the invention further comprises an application of vacuum on the block of protein threads which have been injected with fatty matrix. This can improve the overall texture by opening the protein threads and enhance their receptive capacity for the fatty matrix, facilitating deeper penetration and more effective marbling. Preferably the process 100 according to the invention further comprises an application of tumbling cycles on the block of protein threads which have been injected with fatty matrix. This can improve the overall texture by facilitating deeper penetration and more effective marbling.

[84] This step 180 is in particular designed to prepare the protein threads associated with the fatty matrix so that they are suitable for the subsequent steps, in particular for the conditioning of an edible food product which can be an edible meat substitute. For example, the block of protein threads which have been injected with fatty matrix can undergoes further processing such as marination, crushing, squishing, braiding, cutting, mincing, grinding, mixing, shredding, squeezing, dosing, molding, pressing, baking, salting, cooling, freezing or cooking steps such as smoking, roasting, frying, surface treatment, coating, or also combination with other ingredients, in order to produce an edible food product which mimics known conventional meat products.

[85] As shown in figure 1, a process 100 according to the invention can comprise a step of conditioning 190 the marbled meat alternative. According to the invention, the step of conditioning 190 the marbled meat alternative can comprise steps such as steps affecting water content, shape, texture, flavor or even shelf life of the edible food. For example, according to the invention, the step of conditioning 190 the marbled meat alternative can comprise steps such as drying, desiccation, dehydration, lyophilization, filtering or a combination thereof. For example, according to the invention, the step of conditioning 190 the marbled meat alternative can comprise steps such as sterilization or pasteurization. Finally, according to the invention, the step of conditioning 190 the marbled meat alternative can comprise steps such as cooling, refrigeration, deep-freezing, packaging or a combination thereof.

[86] In another aspect, the invention relates to a marbled meat alternative obtainable from a manufacturing process 100 according to the invention. Preferably, the marbled meat alternative comprises a block of protein threads into which have been injected a fatty matrix. More preferably, the edible food product has been obtained by a manufacturing process 100 according to the invention. Several embodiments, whether preferred or not preferred, have been described here before in connection to the process 100 according to the invention to produce the edible food product of the invention. Hence, the edible food product according to the invention (e.g. assembly of protein threads and fatty matrix) may comprise, alone or in combination, each of the features described above in connection with a process 100 according to the invention and any of its above-mentioned steps. In a preferred embodiment, the marbled meat alternative has a firmness of at least 5 N/cm² at a strain of 63 %. The firmness can be measured by compression tests using a texture analyzer or an universal testing machine.

[87] The marbled meat alternative according to the invention comprises advantageously marbled fat domains. The marbling can be characterized using image analysis by identifying the fat phase domains and calculating the ratio of the fat phase domain area versus fat phase domain interface length. The marbled meat alternative can comprise at least 5% of fat marbling in weight compared to the total wet weight of the marbled meat alternative. Preferably, the marbled meat alternative comprises at least 10% of fat marbling in weight compared to the total wet weight of the marbled meat alternative. More preferably, the marbled meat alternative comprises at least 15% of fat marbling in weight compared to the total wet weight of the marbled meat alternative. Even more preferably, the marbled meat alternative comprises at least 20% of fat marbling in weight compared to the total wet weight of the marbled meat alternative. For example at least 25% of fat marbling in weight compared to the total wet weight of the marbled meat alternative. The marbled meat alternative according to the invention comprises advantageously marbled fat domains. Advantageously, a marbled meat alternative according to the invention is characterized by a fat distribution such that its fractal dimension is of at least 1.1, preferably at least 1.6, more preferably at least 2.1 and even more preferably at least 2.6. The fractal dimension is measured based on a photograph of a slice of the marbled meat alternative using image analysis and an improved boxcounting algorithm. Briefly, the binary image is covered with small square boxes of different side lengths. Side length r and a total of not empty small box N(r), meet the relationship test: Db = -lg N (r) I Ig (1/ r) whereDb is the box dimension. Scale size r is usually 2^An. A serie of non-empty box numbers are acquired in the different proportion sizes of r. The reciprocal of r, and the number of these non-empty boxes, are set in double logarithmic coordinates, by least squares linear to fit them, then the absolute value of slope is the box dimension. When the image size could not be a square side length divisible, then rounding the excess with only small "margin" sections, thus reducing outside interference. It gives the value "1" pixel of binary chart, accounting for the entire map of the area proportion. This reflects objectively the number of marble patterns.

[88] In a preferred embodiment, the marbled meat alternative has a fat release of at least 2% over the weight of the product at a strain of 75%. The fat release is measured by single compression tests using a texture analyzer or an universal testing machine. In a preferred embodiment, the marbled meat alternative has an oikwater release ratio of at least 0.6, more preferably at least 0.8 and even more preferably at least 0.9.

[89] In particular, the proteins of the edible protein threads comprise proteins from nonhuman cultivated animal cells. Preferably, the protein of the edible protein threads also comprise proteins selected among plant proteins, microbial proteins, algae proteins, nonhuman animal proteins, fungal proteins, and a combination thereof.. Advantageously, this edible protein thread has an improved meat-like flavor and/or meat-like texture compared to edible protein thread made from only plant proteins.

[90] The edible protein thread is preferably a heat-resistant protein thread, said heat- resistant protein thread being formed from one or more texturizing molecule(s) capable of creating a heat-resistant thread. More preferably, the edible protein thread comprises a polyelectrolyte combined with a suitable polyvalent ion to form the heat-resistant protein thread.

[91] Advantageously, the edible protein thread associated with the fatty matrix has been produced from non-human cultivated animal cells. Hence, as it is detailed hereafter, the edible protein thread combined with the fatty matrix according to the invention can comprise intact cultivated cells, disrupted cultivated cells and/or extracts of cultivated cells (such as extracts of disrupted cultivated cells), said cells being cultivated cells from an organism of the Animalia kingdom excluding human. However, considering the preferred embodiments of the process according to the invention to produce the edible protein threads, the edible protein thread associated with the fatty matrix may not contain intact cultivated cells. An marbled meat alternative comprising edible protein threads associated with the fatty matrix can comprise a total fat content over the total weight of the marbled meat alternative from 10% to 60%, preferably from 15% to 55%, more preferably from 20% to 50%.

[92] The marbled meat alternative or edible marbled meat alternative can correspond to an ingredient for use in the preparation of a ready-to-eat food product such as an alternative to a meat product.

[93] Hence, in another aspect, the invention relates to an edible food product comprising the marbled meat alternative according to the invention. An edible food product according to the invention can for example be a ready-to-eat food product that can be consumed directly, or eventually after a processing step (e.g. crushing, cutting, grinding, mixing, shredding, squeezing, molding, pressing, salting, surface treatment, and/or coating) and/or a cooking step (such as marinating, smoking, roasting, frying). An edible food product according to the invention can also be an intermediate product to be used in combination with other products to produce a ready-to-eat food component. In particular, the edible food product according to the invention can be an alternative product to the meat from a slaughtered animal which aims to imitate a conventional meat product (e.g. steak, ham, filet, sausage, pate...). As it is illustrated in examples, an edible food product according to the invention can exhibit an improved meat-like texture and/or meatlike flavor compared to an edible meat alternative food product made from plant proteins.

[94] As it has been mentioned, the edible food product according to the invention can be a finished product or an ingredient for food processing. Preferably, the edible food product according to the invention mimics an animal-derived edible food product. The edible food product according to the invention can be a cooked, a non-cooked or a precooked product. For example, the edible food product according to the invention is a raw edible food product, a pre-cooked edible food product, or a cooked edible food product. Preferably, the edible food product is raw to be cooked later. The edible food product according to the invention will preferably be a processed food product. Indeed, it will preferably result from a combination of edible substances from different organism sources (e.g. a hybrid product combining proteins from Animalia kingdom and fat from Plant kingdom, or combining proteins from Plant and/or Animalia and/or Fungi and/or Bacteria kingdoms and fat from Plant and/or Animalia and/or Fungi and/or Bacteria kingdoms). EXAMPLES

[95] The invention is further described in detail by reference to the following experimental examples. These examples are provided for purposes of illustration only and are not intended to be limiting unless otherwise specified. Thus, the invention should in no way be construed as being limited to the following illustrative examples, but rather, should be construed to encompass any and all variations which become evident as a result of the teaching provided herein. Without further description, it is believed that one of ordinary skills in the art can, using the preceding description and the following illustrative examples, make and utilize the products of the present invention and practice the claimed process. The following examples, therefore, specifically point out the preferred embodiments of the present invention and are not to be construed as limiting in any way the remainder of the disclosure.

[96] Materials and methods

[97] Materials

[98] A brine injector, such as an automatic brine injector or manual brine injector can be used such as the automatic brine injector GEA MultiJector 2mm (GEA Group).

[99] Ingredients

[100] Sodium alginate food grade powder, E 401 ;Calcium chloride n°CAS 10043-52-4; NaCI ;Transglutaminase (TGase) Powder 125 U/g ; A thermo-irreversible gelling agent such as gellan low acyl ; Flavoring solution

[101] Fat

[102] Plant fat and/or fermented fat can be obtained through mechanical, enzymatic or chemical extraction from seeds or from other parts of fruit such as palm oil and avocado butter. It can then be purified and, if required, refined or chemically altered. Many commercial references can be used such as a mix of CremoFLEX® L and CremoFLEX® E. Alternatively, fermented fat produced by microalgae such as Bacillariophyceae, Chlorophyceae, Eustigmatophyceae, Rhodophyceae or Conjugatophyceae can be used. The chemical analysis, in particular triglycerides or fatty acid concentrations, of the fatty substances can be carried out using the analysis and quantification methods known to those skilled in the art (e.g. using ISO 12966).

[103] Cells culture & preparation

[104] Bovine cells are bovine cells obtained from biopsies or cultivated cells. Cultivated cells can be bovine embryonic stem cells initially isolated from bovine embryos and adapted to grow in suspension or in adherence in a serum-free and growth factors-free medium. These cells are characterized by their property to grow in suspension at a larger scale in bioreactors. The bovine cells are cultivated in a 30 L stainless steel bioreactor at 37°C, pH 7.1 regulated with CO2 injection under constant stirring at 50 rpm. Four days post seeding, cells are collected from the bioreactor, submitted to a two-step centrifugation and the dry pellets are weighed. A protein dosage can be conducted using a Bradford method on a sample of the harvested cells. The moisture content can be measured and can be adjusted. Cells can be used as such. However, an additional step such as protein extraction can be performed on harvested cultivated cells.

[105] Protein matrix preparation

[106] The protein matrix is prepared by mixing the ingredients following mix matrices. Protein mix matrices are prepared with a protein content fixed at 15 wt%, and a transglutaminase content of 1 wt%. For the protein threads produced by wet spinning, alginate 0.5 wt% is added to the protein matrix.

[107] The protein matrix is homogenized using a homogenizer (8000 rpm, 60 s).

[108] Protein threads production by wet spinning & coagulation composition

[109] The coagulation composition is a coagulation bath comprising 0.5% w/w of calcium chloride dissolved in distilled water, so 0.17% w/w of a polyvalent ion such as calcium.

[110] Protein threads are spinned using an extruder eguipped with several 0.8mm or 1.6mm holes (the injection rate is fixed at 50 mL/min). The fibers are collected, partially dried and placed aligned into molds or containers (having the shape of the final product) and the whole assembly is vacuumed and incubated at 37°C for 1 h in order to activate transglutaminase.

[111] Protein threads production by dry spinning

[112] Prototypes are prepared using a dispensing robot eguipped with a customized needle (4.2 mm x 1.3 mm). Several layers of protein threads are dispensed at a speed of 5 to 50 mm/s. The pressure is adjusted from 50 to 500 kPa to allow a continuous flow of protein matrix. The protein threads are then placed into molds or containers (having the shape of the final product) and the whole assembly is vacuumed and incubated at 37°C for 1 h in order to activate transglutaminase.

[113] Fatty matrix composition & preparation

[114] The fatty matrix comprises 30% liguid oil, 10% solid fat, 0.5% alginate, 0.5% of a thermo-irreversible gelling agent, 1% NaCI, and water. The fatty matrix is prepared by mixing the ingredients following mix matrices hereinbefore described. The fatty matrix is homogenized using a homogenizer (8000 rpm, 60 s).

[115] Injecting step

[116] Fat emulsions are injected using a brine injector either automatically or using syringes manually into protein blocks that have been previously put in a mold or container or not, using a syringe eguipped with a 38 mm needle of 19-20 G. The injection is carried out in both directions compared to the fibers alignment. The edible food product is then incubated at 4°C for 3h.

[117] EVALUATION PROTOCOLS

[118] Visual evaluation and image analysis of marbled prototypes

[119] The created structures are visually evaluated both raw and after pan-frying. In some experiments, image analysis (noise reduction and binarization) are performed on photos of prototypes using Imaged in order to estimate the fat content on the surface.

[120] Evaluation of fat gelation by texturometer

[121] In order to study the gelation of the fat matrix (containing alginate) in contact with protein matrix (containing calcium), firmness (N) and work of penetration (Nmm) are measured using a texturometer equipped with a 10N load cell and a 12mm cylinder probe.

[122] A reproducible assembly of fat matrix and protein threads allows a comparison of firmness (N) and work of penetration (Nmm) function of the composition of the protein matrix. Single puncture test was performed with the following parameters: preload = 0.05N, compression speed = 10mm/min, compression rate = 50% of sample height.

[123] Texture profile analysis after cooking

[124] A texture profile analysis can be conducted to compare the texture of an edible meat substitute comprising a marbled meat alternative having controlled fat marbling according to the invention to the texture of other food products. Typically, each sample is cut into 2cm square cubes, then pan-fried on a heating plate at 200°C for 2min per side until reaching a core temperature of 55 ± 2°C. TPA measurements (6 repetitions per product) are performed using a texturometer equipped with a 500N load cell and a compression plate probe of 75mm of diameter. Samples are subjected to two cycles of compression to 75% of their height with 10s elapsed time. Measurements are performed at 20°C and the compression direction is parallel to the fiber’s orientation.

[125] Fat and water release properties

[126] The fat and water release phenomenon during cooking and chewing is important when evaluating the textural properties of meat products, especially high fat content meat products such as marbled beef. Also, the fat release phenomenon can be correlated to the fat-explosion, and the water release to the juiciness, both contributing to the mouthfeel that consumers experience while chewing. As an edible food product according to the invention comprises edible protein threads and a fatty matrix having controlled fat marbling, a way of evaluating its ability to mimic the behavior of a conventional food product is to evaluate the quantity of leaked fat and water during a pan-fried style cooking. Fat and water release measurements are conducted according to the following protocol. Each sample is cut into 2cm square cubes, then pan-fried at 200°C for 2min per side until reaching a core temperature of 55 ± 2°C.The fat and water release values at cooking are preferably the mean values obtained from at least 5 independent samples.

[127] The capacity of the samples to release fat and water during cooking can be expressed in w/w% using the following equation: ((sample weight before cooking - sample weight after cooking) I sample weight before cooking)*100

[128] The fat and water release values after compression, corresponding to the fatexplosion and the juiciness in mouth, are preferably the mean values obtained from at least 5 independent samples. For example, the total of fat and water release can be calculated by collecting the total liquid released from the samples on an absorbent paper after a double compression test. Samples are subjected to two cycles of compression to 75% of their height with 10 s elapsed time. Measurements are performed at 20°C and the compression direction is parallel or perpendicular to the fiber’s orientation. The absorbent paper is then dried in an oven at 120°C during 2h or until no change in weight is observed to evaporate water and measure the quantity of released fat.

[129] These values correlate with sensory perception by the panelist to the fat release in mouth when consuming the edible food product. The capacity of the samples to release fat and water during compression can be expressed in w/w% using the following equation: ((absorbent paper weight after compression - absorbent paper weight before compression) I sample weight before compression)*! 00

[130] The capacity of the samples to release fat during compression can be expressed in w/w% using the following equation: ((absorbent paper weight after compression - absorbent paper weight after drying) I sample weight before compression)*! 00

[131] Sensory evaluations

[132] Food samples are anonymized before tasting. Additionally, panelists are offered water for rinsing their mouth between samples and a cracker, to reset flavor receptors. Panelists evaluate the overall liking and meat-like organoleptic properties of the edible food product samples by tasting. For example, to evaluate beef substitutes, panelists assess beef-meat flavor and texture (tenderness, cohesiveness, oiliness and juiciness).

[133] RESULTS & DISCUSSION

[134] Evaluating the influence of ionic strength and ion content in the protein matrix

[135] The four compositions of the protein matrix are tested in dry spinning in order to evaluate the effect of the ionic strength and the presence of an ion capable of enhancing the gelation of the polysaccharides of the fatty matrix.

Table 1 :

[136] Fat content and pattern on raw edible food product

[137] As detailed in the material and methods, the fatty matrix comprises solid fat, alginate and thermo-irreversible gelling agents. The final weight of fat in the edible food product is about 30% over the total weight of the edible food product. The fat content and fat pattern is determined by image analysis (Imaged) and is between 20% and 35% depending on the samples. The sample A4 has the best marbling and the highest fat content among the four samples.

[138] Influence on fat release at cooking

[139] The water and fat release of the edible food products of the invention are compared to the water and fat release of a piece of conventional wagyu beef meat. Table 2

[140] The A4 sample has a fat/water release ratio that is closer to the wagyu meat while benefiting from a reduced level of fat compared to wagyu meat. This provides an excellent tasting experience while controlling the level of fat in the final product.

[141] Without being limited by the theory, such a good ratio may be obtained thanks to the injection of the fatty matrix according to the invention combined with the presence of solid fat in the fatty matrix as well as at least two gelling agent (at least one thermoreversible gelling agent and at least one thermo-irreversible gelling agent).

[142] Fat release properties of an edible food product according to the invention

[143] As it has been mentioned, the fat release phenomenon during cooking and chewing is important when evaluating the textural properties of meat products, especially high fat content meat products such as premium marbled beef. Also, the fat release phenomenon can be correlated to the fat-explosion and mouthfeel that consumers experience while chewing.

[144] As an edible food product according to the invention comprises edible protein threads and a fatty matrix having controlled fat marbling, a way of evaluating its ability to mimic the behavior of a conventional meat product is to measure the quantity of leaked fat during a pan-fried style cooking.

[145] Table 3 below shows the results of fat release measurements of a conventional marbled beef (Wagyu), and compositions according to the invention (A1 to A4).

Table 3

[146] As illustrated in this table 3, the food product according to the present invention (A1 to A4) shows similar fat release properties compared to the conventional meat food product (Wagyu). The results also show that the product according to the invention has a behavior similar to conventional meat even during cooking. Moreover, an edible food product according to the invention has a cooking behavior similar to the cooking behavior of a conventional meat product and thus reproduces for the consumer the experience of cooking conventional meat food products.

[147] Influence on texture after cooking

[148] Texture is among the main parameters for consumer acceptance of food products. However, the reproduction of a meat texture, in particular from cultivated cells, is complex.

[149] Table 4 below shows typical Texture Profile Analysis (TPA) characteristics of a conventional marbled beef (Wagyu), a plant-based meat substitute (Plant based) and compositions according to the invention (A1 to A4).

Table 4

[150] As illustrated in table 4, the food products according to the present invention (A1 to A4) show texture properties comparable to the conventional meat (Wagyu). In particular, an edible food product according to the invention has hardness 1 or hardness 2 similar or identical to that of a conventional marbled beef. Indeed, whereas a plant-based substitute has a hardness 1 below 90 N, the edible product according to the invention has a hardness 1 higher than 110 N as the conventional meat product. Also, the cohesiveness is significantly closer to the conventional product (Wagyu) with an edible food product according to the invention (A1 to A4) compared to the cohesiveness of a plant-based meat substitute (Plant based). Hence, this TPA shows that an edible food product according to the invention can have a texture similar and comparable to conventional meat.

[151] Sensory evaluations of the appearance and the texture of edible food products

[152] The products according to the invention showed textural properties similar to those of conventional products. To further evaluate organoleptic properties of food products according to the invention, sensory evaluations are conducted on a conventional marbled beef, a plant-based meat substitute and an edible product according to the invention. The sensory evaluations include 16 panelists. All 16 panelists evaluate that the appearance and the texture of the edible food product according to the invention is more similar to the conventional meat whole cut product than the plant-based substitute on all evaluated characteristics (visual appearance, tenderness, cohesiveness and juiciness). Hence, an edible food product according to the present invention has similar organoleptic properties to conventional meat.

[153] Forming an edible food product comprising edible protein threads and fat marbling

[154] As it has been described, the process according to the invention can be used to produce an edible food product. As it has been mentioned, the invention can relate to an edible food product comprising the edible food product in combination with other food matrices. The invention can be the subject of numerous variants and applications other than those described above. In particular, unless otherwise indicated, the different structural and functional characteristics of each of the implementations described above should not be considered as combined and I or closely and I or inextricably linked to each other, but on the contrary as simple juxtapositions. In addition, the structural and I or functional characteristics of the various embodiments described above may be the subject in whole or in part of any different juxtaposition or any different combination.

Claims

1. A manufacturing process (100) for the preparation of a marbled meat alternative from a block of protein threads, said protein threads comprising proteins from non-human cultivated animal cells, said process (100) comprising a step of injecting (170) a fatty matrix into the block of protein threads.

2. The manufacturing process (100) according to claim 1, wherein said fatty matrix is injected into the block of protein threads by at least one injector equipped with at least one needle.

3. The manufacturing process (100) according to any one of the preceding claims, wherein the step of injecting (170) the fatty matrix is carried out using several needles, preferably said needles having diameter openings ranging from 0.2 mm to 10 mm.

4. The manufacturing process (100) according to any one of the preceding claims, wherein the step of injecting (170) the fatty matrix is carried out at an injection point density that starts at 0.5 point/cm².

5. The manufacturing process (100) according to any one of the preceding claims, wherein the step of injecting (170) the fatty matrix is carried with an injector configured to produce at least 20 stroke/min.

6. The manufacturing process (100) according to any one of the preceding claims, wherein the step of injecting (170) the fatty matrix is carried with a needle having an injection point which moves within the block during injection.

7. The manufacturing process (100) according to any one of the preceding claims, wherein said process (100) comprises a step of applying a deformation (160) to the block of protein threads to introduce openings in the block of protein threads, the step of applying a deformation (160) being done before and/or after the step of injecting (170) the fatty matrix.

8. The manufacturing process (100) according to any one of the preceding claims, wherein it comprises a step of producing (140) protein threads utilizing methods of either wet-spinning, dry-spinning, electrospinning or a combination thereof.

9. The manufacturing process (100) according to any one of the preceding claims, wherein the protein threads are produced from a protein matrix, said protein matrix comprising at least 5% in weight of animal proteins being from non-human cultivated animal cells compared to the total weight of proteins in the protein matrix.

10. The manufacturing process (100) according to any one of the preceding claims, wherein the fatty matrix comprises an ion-dependent gelling agent and wherein the protein threads are produced from a protein matrix, said protein matrix comprising at least 0.1% in weight of a salt capable of inducing or enhancing gelation of the fatty matrix through formation of a heat-resistant gel with the ion-dependent gelling agent.

11. The manufacturing process (100) according to any one of the preceding claims, wherein the fatty matrix comprises at least 5% in weight of protein from non-human cultivated animal cells.

12. The manufacturing process (100) according to any one of the preceding claims, wherein the fatty matrix comprises both (a) a thermo-reversible gelling agent and (b) a thermo-irreversible, ion-dependent gelling agent, preferably each > 0.5 wt % of the fatty matrix.

13. The manufacturing process (100) according to any one of the preceding claims, wherein the fatty matrix comprises > 10 wt % solid fat at 20 °C in addition to liquid oil.

14. The manufacturing process (100) according to any one of the preceding claims, wherein the injection is carried out at least partly perpendicularly to the predominant orientation of the protein threads.

15. The manufacturing process (100) according to any one of the preceding claims, wherein the protein block is constructed from threads obtained by wet- or dry-spinning of a protein matrix containing > 5 wt % cultivated non-human animal proteins and < 40 wt % total moisture.

16. The manufacturing process (100) according to any one of the preceding claims, wherein the protein threads are produced from a protein matrix, said protein matrix comprising 0.5-5 wt % calcium or magnesium salt.

17. Marbled meat alternative obtainable from the manufacturing process (100) according to any one of the preceding claims, said marbled meat alternative comprising a block of protein threads into which have been injected a fatty matrix, said protein threads comprising proteins from non-human cultivated animal cells.

18. Marbled meat alternative according to claim 17, wherein, it has a firmness of at least 5 N/cm² at a strain of 63%.

19. Marbled meat alternative according to claim 17 or 18, wherein it has a fat distribution such that its fractal dimension is of at least 1.1.

20. Marbled meat alternative according to anyone of claims 17 to 19, wherein it comprises at least 5% of fat marbling in weight compared to the total wet weight of the marbled meat alternative.