Enhancing the palatability of cultivated meat

Select cultivated meat (CM) products have been approved for sale and consumption in Singapore, the USA, and Israel.Palatability, a term encompassing the taste, texture, and aroma of foods, plays a central role in the appeal of foods.Currently, the consumer appeal of CM is relatively low, including l...

Full description

Saved in:

Bibliographic Details
Published in:	Trends in biotechnology (Regular ed.) 2024-09, Vol.42 (9), p.1112-1127
Main Authors:	Lambert, Ella G., O’Keeffe, Christopher J., Ward, Alexander O., Anderson, Tim A., Yip, Queenie, Newman, Peter L.H.
Format:	Article
Language:	English
Subjects:	Amino acids Animals Aroma biotechnology Cell differentiation cellular agriculture color consumer appeal Consumers Cooking cost effectiveness cultivated meat Cultured meat Differentiation (biology) Enzymes evolution Factories Fibroblasts food science Humans In Vitro Meat Internal Medicine Israel juiciness Meat odors Palatability Proteins Singapore Sustainable development Sustainable production Taste texture
Citations:	Items that this one cites Items that cite this one
Online Access:	Get full text
Tags:	Add Tag No Tags, Be the first to tag this record!