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New Gelatinous Scaffold Enhances Flavor of Lab-Grown Meat

South Korean researchers develop a breakthrough technology that brings lab-grown meat closer to the taste of conventional beef.

Because the cultured meat is not yet edible, the researchers used an electronic nose, to test the aromas of the cultured meat, and see how they compare to conventional meat.
Upside Foods' cultured chicken, which is now available in the US.
Researchers mimicked the taste of conventional meat by recreating the flavors generated during the Maillard reaction, which gives meat a charred taste.
Scientists have developed a "flavor switchable scaffold" to mimic the enticing flavor and aroma of grilled beef.

Overview

  • The new scaffold releases meaty flavor compounds at cooking temperatures, mimicking the Maillard reaction.
  • Chemical analyses show the flavor pattern of the cultured meat closely resembles grilled beef.
  • Researchers aim to make lab-grown meat a sustainable and ethical alternative to conventional meat.
  • The technology allows customization of meat properties, such as high protein and zero fat, based on consumer needs.
  • Further research and scale-up are needed before this innovation becomes commercially viable.