This study investigated the amino acid and nucleotide-related compound
composition and taste characteristics of cultured muscle tissue
([CMT]{.caps}) obtained by culturing satellite cells isolated from
chicken and cattle and compared them to those of traditional meat
([TM]{.caps}). The content of all amino acids except valine and tyrosine
was significantly different between [CMT]{.caps} and [TM]{.caps}
(p<0.05). The amount of glutamic acid was not significantly different
between [CMT]{.caps} …
