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Scientists cultivate cell-based animal fat for accentuated texture and flavor in alt-meats
date:Apr 07, 2023
ent are in the form of an unstructured mixture of cells, which are more conducive to forming chicken nuggets instead of a slice of chicken breast, the Tufts University researchers highlight. What is lacking is the real texture of a filet or steak a texture created by muscle fibers, connective tissue and fat, they note.

Producing cultured fat tissue in sufficient quantities has been a major challenge, because as the fat grows into a mass, the cells in the middle become starved of oxygen and nut

12/19 22:03