Tailoring the taste of cultured meat.
editorial · Level V
Where this comes from
- Record sourced from PubMed, PMID 38813866.
- Also identified by DOI 10.7554/eLife.98918 and PMC identifier 11139473.
- Licence recorded as CC BY.
- The licence permits redistribution, so the abstract is shown in full and the full text is available from the publisher.
Abstract
A new protocol can customize the flavor of lab-grown meat by controlling the level of fat deposited between muscle cells.
Medical subject headings
- Taste
- Meat