A breakthrough in the development of cultivated meat has been achieved, as researchers have successfully created meat that secretes saturated meat aromas at high temperatures. This advancement is crucial as it enhances the appeal of cultivated meat to consumers, considering that it has previously struggled to replicate the taste of traditional meat.
The research, published on July 9 in the journal Nature Communications, demonstrated that by incorporating animal compounds associated with the Maillard reaction into artificially grown muscle cells, the aroma and taste of ordinary meat can be recreated. The Maillard reaction, responsible for the dark color and appealing taste of cooked food at high temperatures, occurs when amino acids and sugars interact.
Cultivated meat, produced by growing animal muscle cells in a lab setting, offers numerous advantages over conventional meat. Not only does it eliminate the need to slaughter animals, but its mass production may also result in a smaller carbon footprint compared to traditional livestock farming. Nonetheless, prior studies primarily focused on the structural aspects of cultivated meat rather than its taste.
When traditional meat is cooked at high temperatures, the Maillard reaction imparts a distinctive aroma and flavor. However, due to the different amino acid composition of cultivated meat, its reaction differs. To address this challenge, scientists developed a compound containing furfuryl mercaptan—a Maillard reaction product that enhances the rich taste profile of meat. Additionally, the compound includes substances that aid in binding with meat and prevent its degradation. This specially designed compound is activated when the meat is heated to 150°C.
The compound was integrated into a hydrogel, which serves as a scaffold for stem cells to differentiate into muscle tissue and acquire meat-like properties. The study revealed that at room temperature, cultivated meat lacked flavor, but upon heating to 150°C, it emitted meat, fruit, and savory aromas. This indicates the hydrogel’s effectiveness in releasing meat aromas in a controlled manner.
Further investigations demonstrated that a blend of three distinct Maillard reaction products produces a taste that closely resembles that of conventional beef, featuring floral and creamy notes in addition to saturated aromas. Future plans involve exploring other mixtures and enhancing production technology, which is currently slow and labor-intensive.
This development marks a significant milestone in the quest to create cultivated meat that meets consumer expectations and serves as a sustainable alternative to traditional meat sources.