Introduction to Lab-Grown Meat
Scientists have grown a nugget-sized piece of chicken using a new method that can deliver nutrients and oxygen to artificial tissues, marking a major breakthrough in cultured meat.
Challenges in Lab-Grown Meat Production
While labs have been producing lifelike tissues for more than a decade, previous methods only made small, scattered cell balls less than 1 millimeter thick, or about 0.04 inches. It was a challenge to hold the cell groupings together in a way that more closely mimicked the texture of muscle, and the current generation of lab-grown meats are often tiny pieces clumped together around an edible scaffolding.
Breakthrough in Lab-Grown Chicken
However, a team of researchers in Japan have achieved new lengths, growing a single, square piece of chicken 2.7 inches (7 centimeters) wide and 0.7 inches (2 centimeters) thick with a new lab tool, according to a paper published Wednesday in the journal Trends in Biotechnology. Weighing in at about a third of an ounce, the artificial chicken muscle is a small bite, but is believed to be the world’s largest chunk of lab-grown meat.
The Bioreactor Technology
The scientists developed a bioreactor that mimicked a circulatory system, using 50 hollow fibers acting like veins to distribute nutrients and oxygen to the meat, keeping cells alive and guiding them to grow in the specified directions.
Video: Lab-Grown Meat Production
Future of Lab-Grown Meat
The bioreactor delivered nutrients and oxygen through the tissue using tiny, precision-laid hollow fibers, using a method that, for the first time, could sustain growth across relatively long cellular distances. This piece of chicken was not made using food-grade materials, and the scientists have not tasted it.
Quotes from the Researchers
“It’s exciting to discover that these tiny fibers can also effectively help create artificial tissues,” Shoji Takeuchi, a co-author of the study and a professor at the University of Tokyo in Japan, said in a statement. Hollow fibers had previously been used in household water filters and dialysis machines for patients with kidney disease.
Potential Applications
The new approach, he said, could be a scalable way to produce whole-cut cultured meat, adding that it could yield advancements not just in food production, but also regenerative medicine, drug testing and biohybrid robotics.
Challenges Ahead
The new technology could accelerate the commercial viability of cultured meat, but there are further challenges ahead. Replicating the texture and taste of whole-cut meat remains “difficult,” Takeuchi said, adding that larger pieces will also require better oxygen delivery.
Consumer Acceptance
Consumers in the United States have mixed attitudes toward cultured meat. About a third say they are not willing to try cultivated chicken, and 40% reject cultivated pork, according to a 2024 poll conducted by Purdue University in Indiana.
Current Market Status
Currently, there is little cultured meat in the market, but they can be legally sold to consumers in three countries: Singapore, the U.S. and Israel. Only two California companies are authorized to sell cultured meat in the U.S., while Florida and Alabama have banned its sales.
Conclusion
The development of lab-grown meat is a significant breakthrough in the field of cultured meat production. While there are still challenges to overcome, the potential benefits of this technology are substantial. With further research and development, lab-grown meat could become a viable alternative to traditional meat production, offering a more sustainable and environmentally friendly option for consumers.
FAQs
- What is lab-grown meat?
Lab-grown meat, also known as cultured meat, is a type of meat that is produced by growing animal cells in a laboratory rather than raising and slaughtering animals. - How is lab-grown meat produced?
Lab-grown meat is produced using a bioreactor that mimics a circulatory system, using hollow fibers to distribute nutrients and oxygen to the meat. - What are the potential benefits of lab-grown meat?
The potential benefits of lab-grown meat include reduced environmental impact, improved food safety, and increased efficiency of production. - Is lab-grown meat available for consumption?
Yes, lab-grown meat is available for consumption in three countries: Singapore, the U.S. and Israel. - What are the challenges facing the lab-grown meat industry?
The challenges facing the lab-grown meat industry include replicating the texture and taste of whole-cut meat, improving oxygen delivery, and gaining consumer acceptance.
