Food Science and Technology

Flavor-switchable scaffold for cultured meat with enhanced aromatic properties

M. Lee, W. Choi, et al.

This groundbreaking study by Milae Lee, Woojin Choi, Jeong Min Lee, Seung Tae Lee, Won-Gun Koh, and Jinkee Hong reveals a game-changing flavor-switchable scaffold designed to enhance the taste of cultured meat. By releasing savory beef-like flavors only when cooked, this innovative approach promises to revolutionize the sensory experience of lab-grown meat.

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