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Scientists cultivate cell-based animal fat for accentuated texture and flavor in alt-meats
date:Apr 07, 2023
of fat is also important, the researchers highlight. Cooking releases hundreds of compounds that add flavor and aroma to the meat, and most of those compounds originate from fat, including lipids and their component fatty acids.

Supplementing cultivated fats with other lipids
The Tufts research team examined the composition of molecules from the cell-grown fat and found that the mix of fatty acids from cultured mouse fat differed from native mouse fat, but that cultured pig fat had a much close

12/21 20:15