Chemical and Sensory Analyses of Cultivated Pork Fat Tissue as a Flavor Enhancer for Meat Alternatives
E. T. Lew, J. S. K. Yuen, K. L. Zhang, K. Fuller, S. C. Frost, D. L. Kaplan
This study compares the sensory and volatile profiles of cultured porcine fat and conventional fat, finding similar aroma characteristics and liking scores.
bioRxiv · May 31, 2024Bioengineering