Scientists have made a significant breakthrough in cultured meat by growing a nugget-sized piece of chicken using a new method. Previous methods only produced small cell groupings, but the new technique has resulted in a single, square piece of chicken weighing a third of an ounce. This piece of lab-grown meat is believed to be the world’s largest chunk of cultured meat. The researchers used a bioreactor with hollow fibers to deliver nutrients and oxygen to the meat, allowing cells to grow in a specified direction. This bioreactor marks a significant advancement in the production of lab-grown meat and could have applications beyond food production.
While this new technology could accelerate the commercial viability of cultured meat, there are still challenges ahead. Replicating the texture and taste of whole-cut meat remains difficult, and larger pieces will require better oxygen delivery. Additionally, the process of removing the hollow fibers used in the growth process will need to be automated, and future lab-grown meat must be made with food-grade materials before being consumed.
Consumer attitudes toward cultured meat are mixed, with concerns about its safety, healthiness, and perceived unnaturalness. Currently, cultured meat is only legally sold in three countries: Singapore, the U.S., and Israel. Two California companies are authorized to sell cultured meat in the U.S., while other states have banned its sales. Despite these challenges, the development of lab-grown meat represents a potential solution to ethical and environmental concerns associated with traditional meat production.
Note: The image is for illustrative purposes only and is not the original image associated with the presented article. Due to copyright reasons, we are unable to use the original images. However, you can still enjoy the accurate and up-to-date content and information provided.
