Scientists engineer plants to produce myoglobin — a step toward slaughter-free meat

Scientists have genetically modified plants to produce myoglobin, the key protein responsible for the characteristic taste and colour of red meat. Myoglobin is also behind the juiciness consumers often mistake for brine injection. The breakthrough could help create plant-based meat substitutes that more closely replicate the flavour and nutritional profile of real meat, without animal farming or slaughter.

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