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For cultured meat to grow in popularity and compete with both plant-based alternatives and traditional agricultural meat, there are some improvements to be made. So far, cultured meat works best in nugget and ground form, all minced up in a way that masks the taste.
The real test of how well it can duplicate the real thing is just a straight-up slab of meat, like a steak. That requires being able to reproduce the marbling of fat that accompanies muscle to give agricultural meat its signature flavor and texture.
That takes a lot of work and a lot of science. Researchers at McMaster University think they might be on to something. Ravi Selvaganapathy and Alireza Shahin-Shamsabadi have been stacking thin sheets of muscle and fat cells on top of each other to produce something more akin to “real” meat.
Bu hikaye The BOSS Magazine dergisinin February 2021 sayısından alınmıştır.
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Bu hikaye The BOSS Magazine dergisinin February 2021 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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