Cellular agriculture products, like myoglobin, are increasingly used by the food industry to provide desirable sensory properties to plant-based meat substitutes. This study elucidated the physicochemical properties and redox stability of myoglobin from both natural (equine) and cellular agriculture (bovine, sperm whale, and leopard) sources.

The insights obtained may have important implications for the use of cellular agriculture to produce myoglobin for food applications.

Source: Stabilization of myoglobin from different species (produced by cellular agriculture) using food-grade natural and synthetic antioxidants – ScienceDirect