Quotes from MEAT+POULTRY, January 29, 2024
By Caleb Wilson
Scientists working on cultivated meat are focusing on how precursors affect flavor, as well as how cell media and cooking influence taste, as per the speakers at the second Cellular Agriculture Innovation Day held by Tufts University.
The panel series included several specialists from the cultivated meat sector talking about some of the key areas of interest in cellular agriculture, such as flavor creation and infrastructure requirements.
Morgan Rease, a consultant in science and cuisine, explained how the food science process depends on many factors to produce a gratifying consumer experience.
“Flavor, aroma, texture, all these aspects are the result and combination of many different factors, whether they are chemical, physical or environmental, for a food product,” Rease said. “That final experience you have is going to depend on how that piece of stuff is physically arranged, the size of different things, how well those different elements can interact with each other, environmental factors like heat, temperature, moisture (and) oxygen. All those things will affect how something smells, tastes, whether it is good or bad.”
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