Taste enhancement of cultured beef by controlled cellular/molecular maturation: TastyAlephBeef

Project: Research

Project Details


The project focuses on enhancing the organoleptic properties of a cultured beef product at the molecular level. An important aspect of making beef palatable is controlling the maturation process. In conventional production, blood is drained and oxygen and nutrient flow to the cells is terminated at the same time as the carcass is cooling, leading to post mortem biochemical reactions. The speed and extend of these post mortem biochemical reactions affect taste and texture of the final product. This project investigates the effect of external maturation conditions on the biochemical processes of importance for taste development in cultured bovine cells.
Effective start/end date01/08/202231/07/2024


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