Tokyo Scientists Discover Key Amino Acids for Enhancing Flavor in Cultivated Meat
Researchers at the Institute of Industrial Science, The University of Tokyo, have identified key factors that influence the flavor of cultivated beef, specifically focusing on free amino acids. Their study, recently published in Food Chemistry, explores how these compounds can be measured and controlled to enhance the taste of lab-grown meat. As global demand for meat continues to rise, the environmental and ethical concerns surrounding traditional meat production have intensified interest in cultivated meat. While the technology has advanced significantly, one challenge remains: replicating the taste of conventional beef. The role of amino acids in meat flavor Amino acids, which contribute to the flavor profile of traditional meat, play a central role in this research. Free amino acids, in particular, are critical in shaping meat’s …
