Researchers at the University of Tokyo have developed an innovative solution to overcome a major challenge in cultured meat production by creating artificial capillaries using hollow fibers, enabling lab-grown chicken meat with improved texture and taste.
Lab-Grown Chicken Could Be Made Chewier Using Artificial Capillaries
Overcoming a Major Challenge in Cultured Meat Production
Growing thick pieces of cultured meat is a significant challenge due to the limited access of cells in the center to oxygen and nutrients. This often leads to necrosis, making it difficult to produce meat with good texture and taste. Researchers at the University of Tokyo have developed an innovative solution to this problem by creating artificial capillaries using hollow fibers.
Cultured meat production involves creating meat from animal cells, eliminating the need for slaughter and reducing environmental impact.
This process uses cell culture technology to multiply muscle cells, which are then formed into meat products.
Cultured meat is rich in nutrients and has a similar taste and texture to traditional meat.
Companies like Memphis Meats and Mosa Meat have already developed cultured chicken and beef products, with many more on the horizon.
The global market for cultured meat is expected to reach $25 billion by 2025.
Creating an Artificial Circulatory System
The team, led by Shoji Takeuchi, used a 3D-printed frame to hold and grow cultured meat, attaching over 1,000 hollow fibers using a robotic tool. The fibers were inspired by similar hollow tubes used in the medical industry for kidney dialysis. To create the lab-grown meat, the researchers embedded this array into a gel containing living cells.
Lab-grown structures refer to three-dimensional tissues and organs created using cell culture techniques.
This innovative approach involves growing cells in a controlled environment, mimicking the natural process of tissue development.
Lab-grown structures have various applications, including tissue engineering, regenerative medicine, and organ transplantation.
According to a 2020 study, over 70% of lab-grown tissues show promising results for human transplants.
The resulting cultured chicken meat weighed 11 grams and was 2 centimeters thick. The tissue had muscle fibers aligned in one direction, which improves texture. Moreover, the center of the meat stayed alive and healthy, unlike past methods where the middle would die. A machine analysis showed that the meat had good chewiness and flavor markers.
Potential for Simulating Different Cuts of Meat
Manipulating the hollow fibers may also make it possible to simulate different cuts of meat. By changing the fiber spacing, orientation, or flow patterns, researchers may be able to mimic different textures, such as more tender or more ‘chewy’ meat. This innovation has significant implications for the future of cultured meat production.
Meat cutting is a crucial process in the meat industry, determining the quality and value of the final product.
Simulating different cuts of meat involves replicating various cutting techniques to assess their effectiveness.
This can be achieved through computer-aided design (CAD) software or 3D printing.
Researchers use simulations to study factors like yield, tenderness, and marbling, which impact consumer preferences.
By analyzing simulated results, manufacturers can optimize production processes and improve product consistency.
Industrial Scale Challenges
While this research is impressive, scaling up the process on an industrial scale would be difficult according to Johannes le Coutre at the University of New South Wales in Sydney. The holy grail in this field is scaling up new technology, and further research is needed to make this technology more accessible and affordable.
- newscientist.com | Lab grown chicken could be made chewier using artificial capillaries
