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Tailoring the taste of cultured meat.

Gyuhyung JinXiaoping Bao
Published in: eLife (2024)
A new protocol can customize the flavor of lab-grown meat by controlling the level of fat deposited between muscle cells.
Keyphrases
  • induced apoptosis
  • cell cycle arrest
  • adipose tissue
  • randomized controlled trial
  • skeletal muscle
  • endothelial cells
  • fatty acid
  • signaling pathway