Emily T. Lew

This study examines how adipogenic differentiation affects the flavor and nutritional profile of cultivated pork fat, finding increased aromatic compounds without full differentiation.

This paper shows that adding thiamine-HCl, L-methionine, and myoglobin to cell culture media changes the aroma of cultivated pork fat by increasing specific volatile compounds.

This study compares the sensory and volatile profiles of cultured porcine fat and conventional fat, finding similar aroma characteristics and liking scores.