The taste of artificial meat - Deepstash

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The taste of artificial meat

  • The first artificial beef burger was unveiled in 2013. It was reportedly dry and dense because it only consisted of muscle fibres.
  • A suitable meat replacement needs smell, texture and taste. Flavour molecules contribute to real meat's flavour. While synthetic flavours can be added to artificial meat, it isn't easy to create a good balance.
  • Since 2013, a Dutch company claims to reprogram cells collected from bovine umbilical cord blood, turning them to master cells that can grow fat or muscle cells.

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A US consultancy firm Kearney suggests that 35 per cent of all meat consumed globally will be artificial by 2040. It can be produced faster and more efficiently.

With real meat, there's always a risk of contamination with bacteria after slaughter. Artificial meat is produced in a highly controlled environment and said to be safer than the real thing.

Artificial meat is full of protein. The nutritional content can be controlled by experimenting with the levels of saturated fatty acids and healthier polyunsaturated fatty acids. Saturated fats can be replaced with omega-3s, and extra micronutrients such as vitamin B12 can be add...

Artificial meat is grown from animal cells in a laboratory and includes beef, pork, chicken and fish. It is also known as cultured meat or cell-based meat.

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