The Color-Developing Methods for Cultivated Meat and Meat Analogues:
A Mini-Review
Ermie Mariano,
Da Young Lee,
Seung Hyeon Yun
et al.
Abstract:Novel meat-inspired products, such as cell-cultivated meat and meat analogues,
embrace environmental sustainability, food safety and security, animal welfare,
and human health, but consumers are still hesitant to accept these products. The
appearance of food is often the most persuasive determinant of purchasing
decisions for food. Producing cultivated meat and meat analogues with similar
characteristics to conventional meat could lead to increased acceptability,
marketability, and profitability. Color is one … Show more
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