Scientists have successfully grown a nugget-sized piece of chicken using a new method that delivers nutrients and oxygen to artificial tissues, a breakthrough in cultured meat production. Previous methods only produced small cell balls less than 1 millimeter thick, but now researchers in Japan have grown a single, square piece of chicken 2.7 inches wide and 0.7 inches thick. This was achieved using a bioreactor with hollow fibers that mimic a circulatory system, sustaining cell growth. The scientists have not tasted the chicken piece as it was not made with food-grade materials.
The new technology could accelerate the commercial viability of cultured meat, but challenges include replicating the texture and taste of whole-cut meat, improving oxygen delivery, and automating the removal of hollow fibers from the meat. Consumer attitudes toward cultured meat vary, with some concerns about safety and taste, leading some to opt for plant-based alternatives instead. Cultured meat is legally sold in three countries, with limited availability in the U.S. Despite advances in producing lab-grown meat, acceptance and regulation still pose barriers to widespread consumption.
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.
