Researchers make cultivated meat even 'meatier'

Paper details how to track, control levels of key flavor compounds in cultivated beef.

Consumers tell research scientists time and time again that taste is king — they won’t give up the hedonistic pleasures inherent in food for any other benefit.

Researchers from University of Tokyo heard them, and they developed a way to control the key amino acids responsible for flavor in a step toward making cultured meat…