Winner, winner, lab-made dinner! Team grows nugget-sized chicken chunk

Researchers have created what they think is the largest part of meat grown in the laboratory, thanks to a designer ‘communication system’, which distributes nutrients and oxygen in growing tissue.

Shoji Tekuchi, a biohibrid system engineer at the University of Tokyo, reported to increase a piece of chicken, which measures 7 cm long, 4 cm wide and 2.25 cm thick. Weight in 11 grams, it is about the size of a chicken nugget. Work was told in today Trend in biotechnology¹,

The meat is not yet made with food-grade materials, so it is not ready for consumers’ plates and the team has not tasted it. But researchers are talking to many companies about further developing technology.

The Chief Science Officer for the company Mosa Meat at Mark Post, Netherlands, Mastricht, who unveiled Hamburger developed in the world’s first laboratory in 2013, says the work is “an extraordinary engineering achievement”.

Mix and mash

Many people have grown meat in the first laboratory, using biopsy cells from animals to produce food without slaughter. A handful of companies are now licensed to sell cultivated meat in some countries including the United States. Last year, the United Kingdom became the first European country to approve the sale of meat cultivated in pet food.

Lab-Gron Meat: Science to convert cell into stake and nuggets

But most of these efforts develop only small pieces of meat that are then assembled in a large product, printing cells on a food scaffolding, for example, or gluing laboratory-developed bits of meat with a food binder. Good meat, food-technology firm Eat Just in Almeda, a division of California, licensed to sell lab-made chicken in Singapore and the United States. It produces only 3% sliced ​​chicken from cultivated meat and plant-based materials. Alef forms in Rehovot, Israel, uses 3D-Pradhanting techniques to combine beef muscles and fat cells, to make products that look like marble stakes, which are approved to sell in Israel.

Growing a large slab of meat, instead of sticking together, is desirable because it helps to better mimic the natural structure and texture of traditional meat. But this achievement is “one of the major challenges in the region”, Amy Rowat, a biophysicist at the University of California, Los Angeles, who works on lab-groat meat. Cells are required to receive constant nutrients and oxygen to stay healthy and grow. In animals, blood vessels do this work, hawching nutrients throughout the tissue.