How Microbes in 'Starter Cultures' Make Fermented Sausage Tasty
Researchers show that tiny organisms change the composition of fatty acids in these meats, contributing to many desirable traits
meat
Making Plant Protein Look and Feel More like Whole Meat
UMass Amherst food scientists awarded grant for innovative approach to improving sensory qualities of plant-based food
A Breakthrough in Slaughter-Free Steak Production
Soy protein—which is readily available and economically efficient—can be used as scaffolds for growing bovine tissue
The Cause of Chewy Chicken Meat
Poultry industry will be encouraged by study that finds the root of wooden breast syndrome
Developing Better Meat Products Through Research
The University of Wyoming Meat Lab—a food processing plant and research facility in one
Scientists Enhance Color and Texture of Cultured Meat
Cultured meat could reduce resources required in meat production, with a smaller environmental footprint relative to animal farming
Real Texture for Lab-Grown Meat
Researchers grow muscle cells on edible fibers
Meatballs Might Wreck the Anti-Cancer Perks of Tomato Sauce
Study finds twofold decrease in lycopene uptake with iron supplement
How to Sell Labriculture: Less Lab, More Culture
'High-tech' framing may be driving negative attitudes toward cultured meat
Lab-Grown Insect Meat and the Future of Food
Cultured insect tissue could combine the planet-saving best of insect farming, GM livestock, labriculture, and plant-based meat substitutes