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A recipe for success: beefing up the taste of cultured meat with amino acids
Researchers from #UTokyo_IIS track and control levels of key flavor compounds in cultured beef.
View list of research
View list of research
A recipe for success: beefing up the taste of cultured meat with amino acids
A recipe for success: beefing up the taste of cultured meat with amino acids
Researchers from the Institute of Industrial Science, The University of Tokyo, measured changes in the levels of free amino acids, which are key to flavor, in cultured beef. Free amino acids increased during aging and were much higher than in conventional beef. The free amino acids in the cells depended on the amino acid content of the culture medium, a finding that could be used to improve the flavor of cultured meat.
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