Lab-Grown Chicken Fillet Developed with Artificial Capillaries for Improved Texture
A groundbreaking development in the field of cultured meat has led to the creation of a thick, bite-sized piece of chicken fillet grown in a lab using artificial capillaries to mimic the circulatory system found in real muscle tissue. This innovative approach, spearheaded by researchers at the University of Tokyo, aims to address a common issue faced when growing thick pieces of cultured meat – the lack of adequate oxygen and nutrients reaching the cells in the center, leading to necrosis and compromised texture.
Shoji Takeuchi, a researcher at the University of Tokyo, explains that the key to creating lab-grown meat with a desirable texture lies in ensuring that cells receive a consistent supply of nutrients throughout the tissue, similar to how blood vessels function in the human body. Drawing inspiration from hollow tubes used in medical applications like kidney dialysis, Takeuchi and his team set out to develop an artificial circulatory system for cultured meat production.
The process involved 3D-printing a frame to support the growth of the cultured meat and embedding over 1000 hollow fibres into a gel containing living cells. These hollow fibres served as artificial capillaries through which a nutrient-rich liquid was circulated, providing the cells with essential nutrients for growth. Over several days, the chicken cells grew and aligned into muscle tissue, resulting in a thick, steak-like structure with improved texture and taste.
The resulting lab-grown chicken fillet, weighing 11 grams and measuring 2 centimeters thick, exhibited muscle fibers aligned in one direction, contributing to its chewiness and overall quality. While the meat was not subjected to a taste test, machine analysis indicated favorable chewiness and flavor characteristics.
Moreover, the potential to manipulate the spacing, orientation, and flow patterns of the hollow fibres opens up possibilities for simulating different cuts of meat with varying textures, from tender to chewy. Johannes le Coutre, a researcher at the University of New South Wales, acknowledges the impressive nature of this research but highlights the challenge of scaling up the process for industrial production.
In conclusion, the development of lab-grown chicken fillet using artificial capillaries represents a significant advancement in the field of cultured meat production, offering a promising solution to enhancing texture and taste. While further research and refinement are needed to address scalability issues, the potential for creating a wide range of meat products with tailored textures holds great promise for the future of sustainable food production.
