The researchers found that myoglobin increased the proliferation and metabolic activity of bovine muscle satellite cells. Addition of either myoglobin or hemoglobin also led to a change of color more comparable to beef. The results, published in FOODS, indicate potential benefits of adding heme proteins to cell media to improve the color and texture of cell-grown meat.
Source: Scientists Find Myoglobin Improves Cultured Meat – Quality Assurance & Food Safety