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Scientists cultivate cell-based animal fat for accentuated texture and flavor in alt-meats
date:Apr 07, 2023
r fatty acid profile to the native tissue.

The teams preliminary research suggests it might be possible to supplement growing fat cells with different lipids to ensure that they more closely match the fatty acid composition of natural meat.

This method of aggregating cultured fat cells with binding agents can be translated to large-scale production of cultured fat tissue in bioreactors a key obstacle in the development of cultured meat, explains David Kaplan, Stern Family professor of biomedi

12/21 18:38