Food Science and TechnologyNature Communications
Cultured meat with enriched organoleptic properties by regulating cell differentiation
M. Lee, S. Park, et al.
Discover how a team of researchers, including Milae Lee and Sohyeon Park, is revolutionizing cultured meat by enhancing its organoleptic and nutritional qualities through innovative scaffold engineering. Their breakthrough allows the creation of meat with taste profiles that closely mimic traditional beef, opening new avenues for sustainable food production.
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