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Tufts University Researchers Improve Texture and Colour of Cultured Meat

A group of Tufts University-led researchers exploring the development of cultured meat found that the addition of the iron-carrying protein myoglobin improves the growth, texture, and color of slow muscle grown from cells in culture. This improvement is a step toward the ultimate goal of growing meat from livestock animal cells for consumption.

The researchers found that myoglobin increased the proliferation and metabolic exercise of bovine muscle satellite tv for pc cells. The addition of either myoglobin or hemoglobin further led to a change of color more corresponding to beef. The outcomes, revealed today in FOODS, indicate potential advantages of adding heme proteins to cell media to enhance the color and texture of cell-grown meat.

The rationale for developing cultured meat (also known as ‘lab-grown meat’, ‘cellular agriculture’, or ‘cell-based meat’) is the potential to reduce the number of resources required in meat production, in addition to considerably shrink its environmental trace relative to animal farming. Animal farming has been related to greenhouse gas emissions, antibiotic resistance problems, animal welfare concerns, and land use, such as the clearing of the Amazon rainforests. The ability to grow cultured meat in a bioreactor, as in tissue engineering, may potentially alleviate these challenges. However, a lot remains to be executed to grow the cells in a way that replicates the feel, color, and flavor of naturally obtained meat.

Plant-based meat substitutes like the Impossible Burger have included heme proteins from soy, which make the product more meat-like in appearance. The Tufts-led research group hypothesized that including heme proteins to meat cell culture couldn’t only have the same impact but also may enhance the growth of muscles, which require the heme proteins to thrive.

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