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Lab-Grown Chicken Nuggets: A Modern Take on a Classic Dish
Chicken, a globally beloved food enjoyed in countless preparations from barbecued to breaded, roasted to grilled, and poached, is getting a 21st-century makeover. Researchers have innovated a contemporary variation of a well-known chicken product: the common nugget.
Scientists have successfully employed chicken cells to produce lab-grown chicken nuggets. This concept, while seemingly futuristic, is grounded in reality. The development team assures consumers that these cell-based chicken portions possess a comparable texture to conventional poultry meat.
Experts at the University of Tokyo assert that these cultivated chicken nuggets are a more sustainable and environmentally friendly food option compared to traditionally farmed chicken. Furthermore, they suggest that cell-cultured meat could represent an ethical alternative to standard meat consumption in the future.
Would you be willing to sample this innovative food technology?
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The lab-grown chicken portion exhibits a texture and taste profile akin to that of authentic chicken.
Researchers utilized a specialized device emulating the circulatory system to supply nutrients and oxygen to the cell-based tissue via fifty ultra-fine hollow fibers.
Crafting Cell-Based Chicken: The Process
The process of creating these cell-cultured nuggets began with the collection of chicken fibroblast cells – the cells responsible for connective tissue in animals.
These cells were cultivated in a bespoke device designed to replicate a biological circulatory system. This system effectively delivered essential nutrients and oxygen to the developing artificial tissue through an intricate network of 50 remarkably thin, hollow fibers.
After nine days of cultivation, and following the removal of the hollow fibers, a 2cm piece of lab-grown chicken meat was produced.
Rigorous stress testing confirmed that the cultured meat displayed a texture similar to that of standard chicken.
Taste and Texture Analysis
Amino acid analysis of the lab-grown chicken revealed a comparable level of ‘bitterness’ to traditional chicken. Interestingly, it also presented slightly elevated sweetness and umami taste profiles – aspects that researchers are actively working to refine.
The research team highlighted that prior attempts at growing animal tissues in a lab setting have been constrained to a thickness of less than 1mm. This limitation has posed significant challenges in producing larger tissue structures with densely populated cells.
Professor Shoji Takeuchi, the lead author of the study, explained, ‘We employ semipermeable hollow fibers that mimic blood vessels, effectively delivering nutrients to the tissues. These fibers are already widely used in everyday applications like household water filters and kidney dialysis machines.’
Chicken meat tissue prior to hollow fiber removal. Texture assessments indicated a resemblance to conventional chicken meat.
This innovation marks a significant advancement towards the widespread development of lab-grown chicken nuggets (stock image).
He further added, ‘It is remarkable to discover the effectiveness of these miniature fibers in facilitating the creation of artificial tissues.’
The researchers stated that their innovative technique ‘facilitates the production of structured meat with enhanced texture and flavor.’
They also suggested that this technology could form the foundation for advancements in regenerative medicine, potentially enabling the growth of organs.
In their publication in the journal Trends in Biotechnology, they concluded, ‘This breakthrough emphasizes the potential of this platform for large-scale tissue manufacturing.’
Investment in Alternative Proteins
Last year, a substantial £15 million investment of taxpayer funds was announced for a UK-based project focused on developing lab-grown meat and insect-based food products.
The initiative, known as the National Alternative Protein Innovation Centre (NAPIC), aims to identify net-zero alternatives to traditional meat sources like steak and chicken.
Scientists associated with NAPIC will investigate insects, cultured meats (produced in laboratory settings from animal cells), and even edible algae. The goal is to discover palatable, affordable, and nutritious protein sources capable of reducing emissions amidst a growing global population.
Current alternative protein options, such as soy milk and Quorn mince, still only represent a small fraction of overall daily protein consumption.
How is Lab-Grown Meat Cultivated?
‘Test tube meat’ is a term often used to describe meat products cultivated in a laboratory environment.
‘Test tube meat’, or cell-based meat, is produced by harvesting stem cells from the muscle tissue of live animals.
These regenerative cells are then cultured in a nutrient-rich solution composed of sugars and minerals.
Subsequently, these cells develop into skeletal muscle within bioreactor tanks, a process that can yield harvestable meat in just weeks.
The first lab-grown beef was developed by Dutch scientists in 2013. A cell-cultured hamburger was served to food critics at a London restaurant.
In March 2017, Memphis Meats, a San Francisco-based company, achieved a milestone by successfully growing poultry meat from stem cells for the first time.
In 2017, Memphis Meats made history by growing poultry meat from stem cells and also produces lab-grown meatballs (pictured).