Scientists used regenerative medicine techniques to create artificial meat

With global urbanization, the livestock economy is becoming increasingly unsustainable.With

From an environmental point of view, land and water costs in today's large-scale livestock farming are unsustainable, and greenhouse gas emissions – methane – are threateningIn addition, there are ethical concerns about human use of animals for food.

To meet future needs, scientists are cultivating artificial meat in several centers around the world.However, most biosynthetic meat products are amorphous or granulated minced meat that is lackinggrains and textures of real animal meat.Mai Furuhashi, lead authora new study published in the journalScience of Food, explained the process of their creation.

Using techniques developed forRegenerative Medicine, we have been able to cultivate millimeter-sized cuts of meat in which the alignment of the muscle tubes helps mimic the texture and mouthfeel of a steak. For this, myoblasts obtained from commercial beef were cultured in hydrogel modules. They could be stacked on top of each other, which leads to the fusion of molecules into larger pieces. We have identified optimal scaffolding and electrical stimulation to improve contractility and anatomical alignment of muscle tissue. This is the best way to simulate a steak.

Mai Furuhashi, lead author of the new study

"Our morphological, functional and nutritional analyses have shown that cultured muscle tissue is a reliable substitute for steak.Measurements of the breaking force have shown that the strength has approached that of natural beef over time.Notably, no microbial contamination was detected; This affects purity, consumer acceptability, and shelf life," describessynthesized productanother research author, Yuya Morimoto.

New method paves the way for furtherdeveloping larger portions of realistic cultured meats that can complement or replace animal sources. However, the authors note that there is a long way to go before lab-grown meat becomes indistinguishable from the real thing. In addition, barriers to consumer acceptance of a new product need to be overcome.

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