Researchers Make Breakthrough in Lab-Grown Chicken Nuggets
Scientists are making significant progress in the development of lab-grown chicken nuggets by utilizing tiny hollow fibers that mimic blood vessels.
While cultured meat technology has been advancing for some time, the ability to create thicker products with a familiar texture has remained a challenge. Previous attempts have been limited to thin strips less than a millimeter thick.
Biomedical engineer Shoji Takeuchi from The University of Tokyo explains, “Replicating the texture and taste of whole-cut meat remains difficult.”
To overcome the barrier of nutrient distribution in growing tissue, biomedical engineer Minghao Nie and his team devised a new method using hollow fibers to ensure each cell receives adequate nourishment.
Takeuchi states, “We overcame the challenge of achieving perfusion across thick tissues by arranging hollow fibers with microscale precision.”
The team’s robot-assisted assembly system can now provide over 1,000 hollow fibers to cater to each chicken cell, resulting in a chunky 10-gram nugget made from chicken fibroblast cells.
Tests on this lab-grown flesh revealed higher protein markers, indicating improved taste and texture compared to previous attempts.
Researchers aim to develop cultured meat as a more ethical and environmentally friendly alternative to traditional livestock farming, which consumes significant land and water resources and contributes to global warming.
Despite the promising advancements, there are still technical, regulatory, cultural, and cost challenges to overcome before lab-grown chicken nuggets can become commercially viable.
However, the research into cultured meat has broader implications beyond food production. It could lead to advancements in regenerative medicine and soft robotics, as well as potentially providing a new source of donor organs.
Takeuchi concludes, “Our technology enables the production of structured meat with improved texture and flavor, potentially accelerating its commercial viability.”
This groundbreaking research was published in Trends in Biotechnology.
