Robin Simsa

Study finds myoglobin enhances cultured meat growth, colour and texture

Researchers, led by Tufts University, have found that myoglobin increases…

1 November 2019 | By Sam Mehmet (New Food)

Researchers, led by Tufts University, have found that myoglobin increases the proliferation and metabolic activity of bovine muscle satellite cells, as well as creates texture and colour more comparable to beef.