Recent efforts for cell-based meat cuts focus on engineering edible scaffolds, with visual cues which are key to enhancing consumer acceptance, receiving less attention Here, we employed artificial intelligence (AI)-based screening of potential plant materials and discovered that jackfruit (Artocarpus heterophyllus) has the natural structures to recapitulate marbling visuals of meat cuts. Plant tissue compositions are exploited for its differential polyphenol adsorption to produce complex marbling patterns. A one-step colour control method by varying oxidation and incubation conditions of polyphenols was developed to produce permanent meat-like colours resembling chicken, pork, and beef. The scaffold exhibits a meat-like browning behaviour when cooked and is shown to support high-density porcine myoblasts culture without masking the marbled appearance. Surveys with 78 volunteers found that marbled jackfruit scaffolds improved consumer perception of cell-based meat by ∼8%. Our approach of combining AI, tissue engineering, and sensory science unlocks the possibility of creating a range of novel cell-based meat cuts with consumer focus.

最近对基于细胞的肉类切割的努力集中在工程可食用支架上，视觉线索是提高消费者接受度的关键，但受到的关注较少在这里，我们采用基于人工智能 (AI) 的潜在植物材料筛选，发现菠萝蜜 ( Artocarpus heterophyllus ) 具有自然结构来重现肉块的大理石花纹视觉效果。植物组织组合物因其不同的多酚吸附而被利用以产生复杂的大理石花纹。通过改变多酚的氧化和孵育条件，开发了一种一步颜色控制方法，以产生类似于鸡肉、猪肉和牛肉的永久性肉类颜色。该支架在煮熟时表现出类似肉的褐变行为，并显示出支持高密度猪成肌细胞培养而不掩盖大理石外观。对 78 名志愿者的调查发现，大理石菠萝蜜支架将消费者对基于细胞的肉的感知提高了约 8%。我们将人工智能、组织工程和感官科学相结合的方法开启了创造一系列以消费者为中心的新型细胞切肉的可能性。