South Korean scientists have developed a type of matrix for growing meat that releases meat flavour compounds upon reaching cooking temperature. According to the researchers, who publish their results in the journal Nature Communications, the cultured and cooked meat has "a flavour pattern similar to that of grilled beef".
Cultured meat with the flavor-switchable scaffold. Credit: Yonsei University.
Massimo Castellari - carne de laboratorio EN
Massimo Castellari
Researcher of the Functionality and Food Safety Programme at the Institute for Food and Agricultural Research and Technology (IRTA) in Monells (Girona)
The experimental plan and methodology of the study appear to be of good quality and adequate to the objectives.
The work demonstrates that it is possible to create a cell culture medium that significantly improves the sensory profile of cultured meat after cooking. Although this is conceptual work, it has relevant implications for the production of cultured meat with sensory characteristics close to the conventional product.
[In terms of limitations] This is a very preliminary study. The scalability, safety and efficacy of the technology will have to be tested under the operating conditions of industrial production.
- Research article
- Peer reviewed
Lee et al.
- Research article
- Peer reviewed
