In the future, gelatin made from hydrogels and other compounds promises to emit the aromas of fried beef, chicken legs or scrambled eggs with bacon. The unattractive appearance, as its inventors claim, will not have to deter consumers. The fact is that lab-grown meat will be made more appetizing by this thick lump of gelatin.
There have long been attempts, albeit very unsuccessful, to develop
meat products, steaks and meatballs, without the need to slaughter animals, starting with cultured cells. But the lab-derived steaks still lack the flavors that so appeal to meat lovers.
New gelatin structure developments are designed specifically to release the tantalizing smell of pan-fried beef. At Yonsei University, scientists from South Korea have developed such jelly flavorings.
Hydrogel gelatin is a material composed of polymer chains that can hold large amounts of water.
This gelatin has been combined with interchangeable flavor compounds that can be used to mimic different flavors by altering them. Research on lab-grown meat has so far focused on cell mass and mimicking the properties of a traditional product.
Many of its characteristics are related to flavor and texture, such as connective tissue, fat and muscle. But there are still limitations in the real properties of meat, as the production of artificial steaks is still at the cell culture stage.
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Flavored jelly "works" differently. The three-dimensional jelly-like mass remains stable as the pulp develops in the culture and retains its shape. It shows its true potential precisely at the moment of preparation. The substance releases aromatic compounds at high temperatures, emitting fruity, creamy and kebab-like notes, making tasteless slices grown in the laboratory more appetizing.
To take an example, a complex series of chemical reactions can be explained as the result of the interaction between sugar and proteins during the cooking of bread, which leads to the formation of a brown crust and the emission of that magical smell. These phenomena must occur at temperatures between 140 and 180 degrees Celsius, and beyond that limit, compounds that smell like cinders and are more bitter and darker are formed.
A South Korean team of researchers has decided to incorporate combinations of different smells into their heat-sensitive product to satisfy all tastes. In addition to the smell of roasted meat, they plan to delight consumers with flavors of
coffee, nuts,
potatoes and onions. But will people eat meat with gelatin?
From the olfactory point of view, the scientists found the result satisfactory. However, they used an "electronic nose" rather than human nostrils to evaluate the flavor. And the products for making gelatin are not yet officially authorized for consumption, so they are not considered edible. But everything is still ahead, as the South Korean hydrogel emits a pleasant odor, it remains to confirm its safety for humans and start growing gelatin chickens.