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Bovine skeletal muscle cells grown in the presence of myoglobin (center) or hemoglobin (right)

Researchers ‘chew’ on improving sensory traits of cultured meat

Cultured meat offers a multitude of environmental benefits but unless its taste and texture approach that of whole-muscle beef or chicken, the cell-based products are unlikely to achieve broad commercial success.
November 4, 2019
Bovine skeletal muscle cells grown in the presence of myoglobin (center) or hemoglobin (right)

Researchers ‘chew’ on improving sensory traits of cultured meat

Cultured meat offers a multitude of environmental benefits but unless its taste and texture approach that of whole-muscle beef or chicken, the cell-based products are unlikely to achieve broad commercial success.
November 4, 2019
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