Developing assays for meat-specific cell traits
Research to align on the appropriate assays would introduce standardization that can accelerate R&D efforts.
Research to align on the appropriate assays would introduce standardization that can accelerate R&D efforts.
Because cultivated meat replicates the fundamental biology of the source animal, animal-level data may be informative for predicting cellular behavior in culture.
To recapitulate meat’s fat profile, research is required to determine which lipids muscle and fat cells can produce efficiently—and from which precursors—and which lipids they can absorb directly from the culture media. Understanding the effects of specific fats on organoleptic properties will help to focus these efforts.