South Korean researchers achieve breakthrough in lab-grown meat, infusing 'grilled beef flavor' into their cultured product.
Though it looks like a transparent, pink disc, scientists believe this innovation could change the meat industry and what we eat.In an effort to make lab-grown meat more enticing, researchers in South Korea have achieved a groundbreaking milestone by infusing their cultured meat with a “grilled beef flavor.”
This meat is made by cultivating animal cells in a lab on 3D structures called “scaffolds,” which let the cells multiply without needing to farm animals.Earlier attempts at making cultured meat, like meatballs and 3D-printed steaks, have managed to copy the look and feel of regular meat. However, getting the taste right has been a challenge. But now, a new study says it has solved this problem, creating cultured meat that tastes like grilled.
The team recreated the flavors from the Maillard reaction to copy the taste of regular meat. This chemical reaction happens when an amino acid and sugar combine with heat, giving the meat its tasty, charred flavor. The study focused on understanding how lab-grown meat tastes rather than making it available for sale, so they used non-food grade materials. However, the researchers think their method could be used for regular foods later on.
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