Researchers are exploring the development of cultured meat found that the addition of the iron-carrying protein myoglobin improves the growth, texture and color of bovine muscle grown from cells in culture. This development is a step toward the ultimate goal of growing meat from livestock animal cells for human consumption.
from Top Technology News -- ScienceDaily https://ift.tt/2p4e1mU
Tuesday, 22 October 2019
Scientists enhance color and texture of cultured meat
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