Lab-Grown Meat Is Getting Closer to Tasting Like Real Beef

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Lab-Grown Meat Is Getting Closer to Tasting Like Real Beef
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Cultured meat that tastes and smells more appetizing could enhance public perception of artificial steaks

Meat grown in the lab has been hailed as an environmentally friendly, cruelty-free alternative to conventional chops and steaks — but struggles to replicate the taste of the real thing. Now, researchers have engineered

“To our knowledge, it’s the first approach to regulate the flavour properties of cultured meat,” says study co-author Milae Lee, a biomolecular engineer at Yonsei University in Seoul.. By purchasing a subscription you are helping to ensure the future of impactful stories about the discoveries and ideas shaping our world today.

Although previous research has explored ways to advance cultured-meat production, mimicking the structures of familiar products such as meatballs, these studies often “don’t really focus on the ‘organoleptic’ — sense — properties, especially flavour and taste”, says Lee. To try to rectify this, Lee and her colleagues developed a compound that could be added to cultured meat, containing furfuryl mercaptan — a product of the Maillard reaction known to contribute to a savoury flavour profile — along with substances that would help it to bind to the meat and keep it from breaking down. They engineered the compound to be ‘switchable’, meaning that the flavour would be released when the meat was heated to 150 °C.

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