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Lab-Grown Chicken Fillet Achieves Steak-Like Texture Through Artificial Capillaries
Scientists have cultivated a substantial, bite-sized chicken fillet in a laboratory setting, utilizing miniature tubes to replicate the function of capillaries present in natural muscle tissue. This innovative methodology, researchers assert, imbues the cultivated meat product with a more satisfyingly chewy consistency. This breakthrough in cultured meat production addresses key challenges in achieving realistic textures for alternative protein sources.
Addressing Nutrient Delivery in Cultured Meat
Producing thick cuts of lab-grown meat has historically presented a significant hurdle: cells located at the core of the tissue often suffer from inadequate oxygen and nutrient supply. This deficiency leads to cell death and tissue breakdown, according to Shoji Takeuchi of the University of Tokyo.
“This phenomenon, known as necrosis, impedes the development of cultured meat with desirable textural and flavor properties,” Takeuchi explained. “Our primary objective was to overcome this limitation by devising a system to distribute nutrients uniformly throughout the tissue, mirroring the role of blood vessels in living organisms. We hypothesized that artificial capillaries, constructed from hollow fibers, could serve this purpose effectively.”
Mimicking Nature: Hollow Fibers as Artificial Blood Vessels
Takeuchi and his team drew inspiration from hollow fiber technology already prevalent in medical applications, such as kidney dialysis. Their approach to producing lab-grown chicken essentially involved constructing an artificial circulatory network. “Dialysis fibers are employed to eliminate waste products from blood,” Takeuchi noted. “Conversely, our fibers are specifically engineered to nourish living cells.”
Constructing the ‘Meat-Growing Device’
The researchers initiated the process by 3D-printing a compact framework to support the growth of the cultured meat. To this frame, they meticulously attached over a thousand hollow fibers using a robotic precision instrument. Subsequently, this intricate fiber array was embedded within a gel matrix containing living chicken cells.
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“We engineered a ‘meat-growing device’ incorporating our hollow-fiber network,” Takeuchi elaborated. “We then introduced living chicken cells and a collagen gel around these fibers. A nutrient-rich liquid was then circulated within the hollow fibers, emulating blood flow through capillaries. Over several days, the cells proliferated and organized into muscle tissue, culminating in a substantial, steak-like structure.”
Successful Cultivation of Substantial Chicken Fillet
The resultant cultured chicken meat weighed 11 grams and measured 2 centimeters in thickness. Microscopic analysis confirmed that the tissue exhibited muscle fibers aligned in a consistent direction, a characteristic known to enhance texture, Takeuchi stated. “Crucially, we observed that the central region of the meat remained viable and healthy, a marked improvement over previous methodologies where core necrosis was a common problem.”
Assessing Texture and Flavor Potential
While subjective taste testing on humans was not conducted at this stage, instrumental analysis indicated that the lab-grown chicken possessed favorable chewiness and key flavor compounds, according to Takeuchi.
Customizing Meat Characteristics Through Fiber Manipulation
Takeuchi suggests that manipulating the hollow fiber network offers the potential to simulate a diverse range of meat textures and cuts. “By adjusting parameters such as fiber spacing, orientation, and flow dynamics, we could potentially replicate varied textures, from more tender to more chewy meat products.”
Scalability Considerations for Industrial Production
Johannes le Coutre from the University of New South Wales in Sydney, while acknowledging the research’s significance, raised concerns about the practicality of scaling up the process for industrial-level production. “The crucial challenge in this entire domain is the scaling up of novel technologies to meet widespread demand,” he commented.