Tailoring the taste of cultured meat.

Jin, Gyuhyung; Bao, Xiaoping

Jin, Gyuhyung; Bao, Xiaoping.

Afiliação

Jin G; Davidson School of Chemical Engineering, Purdue University, West Lafayette, United States.
Bao X; Davidson School of Chemical Engineering, Purdue University, West Lafayette, United States.

Elife ; 132024 May 30.

Article em En | MEDLINE | ID: mdl-38813866

ABSTRACT

ABSTRACT

A new protocol can customize the flavor of lab-grown meat by controlling the level of fat deposited between muscle cells.

Assuntos

Carne; Paladar; Paladar/fisiologia; Animais; Carne in vitro

Palavras-chave

cell biology; chicken; intramuscular fat; meat; muscle cells; transdifferentiation

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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Paladar / Carne Limite: Animals Idioma: En Ano de publicação: 2024 Tipo de documento: Article

Texto completo

Imprimir

XML

PubMed Links

Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Paladar / Carne Limite: Animals Idioma: En Ano de publicação: 2024 Tipo de documento: Article