Researchers Grow Record-sized Lab Meat
Researchers at the University of Tokyo have achieved a milestone in lab-grown meat production by creating the largest single piece to date. Weighing in at 11 grams, this chicken nugget-sized chunk measures 7 cm long, 4 cm wide, and 2.25 cm thick. This breakthrough, detailed in Trends in Biotechnology, employs an innovative artificial circulatory system designed to enhance nutrient and oxygen delivery within the tissue, overcoming a significant barrier in cultured meat development.
The team, led by biohybrid system engineer Shoji Takeuchi, used semipermeable hollow fibers for this purpose—similar to those in dialysis machines. This approach stands out from conventional methods that assemble smaller meat fragments, as it results in a more coherent piece with a natural structure and texture. However, the current method has drawbacks, such as the non-edible hollow fibers that must be removed manually, prompting researchers to consider automated processes or edible alternatives like cellulose.
Key Points
- University of Tokyo researchers have grown the largest piece of lab-grown meat, measuring 7x4x2.25 cm.
- The breakthrough utilises an artificial circulatory system for better nutrient delivery.
- This method creates a coherent piece, contrasting with traditional small meat fragments.
- Challenges include the removal of non-edible hollow fibers from the meat.
- The use of cellulose for edible alternatives is being explored for future improvements.
Why should I read this?
If you’re into the future of food and sustainability, this article serves up some seriously exciting news! We’re talking about lab-grown meat that’s not only getting bigger but also better. So, don’t miss the chance to stay ahead in the conversation about how we might one day reshape our diets and impact on the planet—all thanks to innovative tech like this!