A recipe for success: beefing up the taste of cultured meat with amino acids (IMAGE)

Institute of Industrial Science, The University of Tokyo

A recipe for success: beefing up the taste of cultured meat with amino acids

Caption

Researchers from the Institute of Industrial Science, The University of Tokyo, track and control levels of key flavor compounds in cultured beef

 

Credit

Institute of Industrial Science, The University of Tokyo

Usage Restrictions

This image may only be used with appropriate credit.

License

Original content

Disclaimer: AAAS and EurekAlert! are not responsible for the accuracy of news releases posted to EurekAlert! by contributing institutions or for the use of any information through the EurekAlert system.