Heeyoun Hwang

Jan 1, 2024 | nature.com | Milae Lee |Woojin Choi |Jeong Min Lee |Ki Hyun Yoo |Geul Bang |Heeyoun Hwang | +2 more

AbstractResearch on cultured meat has primarily focused on the mass proliferation or differentiation of muscle cells; thus, the food characteristics of cultured meat remain relatively underexplored. As the quality of meat is determined by its organoleptic properties, cultured meat with similar sensory characteristics to animal-derived meat is highly desirable.