Article

Chemical and Sensory Analyses of Cultivated Pork Fat Tissue as a Flavor Enhancer for Meat Alternatives

2024-06-03

Abstract excerpt

The emerging field of cellular agriculture has accelerated the development of cell-cultivated adipose tissue as an additive to enhance the flavor of alternative meat products. However, there has been limited research to evaluate the sensory profile of in vitro-grown tissues compared to conventionally obtained animal fat. This study aimed to investigate the aromatic characteristics of cell-cultivated fat tissue as...

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Literature Corpus work: b982bbaa-de01-5d0a-9229-d4a4aeb9b08a
DOI: 10.1101/2024.05.31.596657

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