src: "Taste, color, and texture will be critical to consumer acceptance of cultured meat," said David Kaplan, Stern Family Professor of Engineering at the Tufts University School of Engineering and corresponding author of the study said in a press release highlighting the research.
tgt: “O sabor, a cor e a textura serão críticos para a aceitação do consumidor de carne cultivada”, disse David Kaplan, professor de engenharia da Stern Family na Escola de Engenharia da Universidade Tufts e autor correspondente do estudo, em comunicado à imprensa destacando a pesquisa.