New technology changes the taste and fat content of artificial meat

The method that Ravi Selvaganapathy and Alireza Shaheen-Shamsabadi came up with is that you can

fold thin sheets of cultured muscle and fat cells grown together in a laboratory setting. Tissues for human transplantation are also synthesized.

Sheets of living cells as thin as a sheet of paper forthe printer is first grown in culture and then laid out on growth plates. Finished cell sheets are removed and stacked. The sheets are naturally connected to each other.

Layers can be folded into a single piece of any thickness, Selvaganapati says, and "tuned" to specific characteristics, such as fat and marbling.

“Consumers will be able to buy meat with any percentage of fat, just like they buy milk,” says Selvaganapati.

This technology, in addition to experiments on mice and rabbits, is applicable to the cultivation of beef, pork or chicken. Even on an industrial scale.

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