Scientists Find Myoglobin Improves Cultured Meat

The researchers found that myoglobin increased the proliferation and metabolic activity of bovine muscle satellite cells. Addition of either myoglobin or hemoglobin also led to a change of color more comparable to beef. The results, published in FOODS, indicate potential benefits of adding heme proteins to cell media to improve the color and texture of cell-grown meat.

Source: Scientists Find Myoglobin Improves Cultured Meat – Quality Assurance & Food Safety

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