麻豆社

Boosting the Flavor and Aroma of Cultured Meat

A research team led by Professor Jinkee Hong from Yonsei University has developed a pioneering technology that enhances the flavor and aroma of cultured meat, making it closely resemble traditional meat. Published in Nature Communications, this innovative approach employs a heat-sensitive flavor package that releases meaty notes during cooking. By integrating chemical engineering, biotechnology, and food engineering, the team addresses a crucial barrier in the cultured meat industry: achieving the sensory qualities of conventional meat to meet consumer expectations. This advancement not only improves the appeal of lab-grown meat but also supports its potential as a sustainable and environmentally friendly alternative to traditional meat production.