A Comparative Study on the Taste Characteristics of Satellite Cell Cultured Meat Derived from Chicken and Cattle Muscles

This study investigated the amino acid and nucleotide-related compound composition and taste characteristics of cultured muscle tissue (CMT) obtained by culturing satellite cells isolated from chicken and cattle and compared them to those of traditional meat (TM). The content of all amino acids exce...

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Detalles Bibliográficos
Autores principales: Joo, Seon-Tea, Choi, Jung-Suk, Hur, Sun-Jin, Kim, Gap-Don, Kim, Chan-Jin, Lee, Eun-Yeong, Bakhsh, Allah, Hwang, Young-Hwa
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8728501/
https://www.ncbi.nlm.nih.gov/pubmed/35028582
http://dx.doi.org/10.5851/kosfa.2021.e72

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8728501/
https://www.ncbi.nlm.nih.gov/pubmed/35028582
http://dx.doi.org/10.5851/kosfa.2021.e72

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