Reports a food-grade platform that engineers high-lipid cultivated bovine fat with sensory fidelity, tunable fatty acid profiles, and enhanced nutrition for meat alternatives.
Key Takeaways
- 1% alginate scaffold supported adipogenic differentiation while matching native fat rheology
- Oleic acid complexed to whey protein raised monounsaturated fats to about 80.6% of total fatty acids
- Engineered tissue contained bovine-like omega-6 and detectable omega-3 subtypes including trace EPA and DHA