With global urbanization, the livestock economy is becoming less resilient. FROM
To meet future needs, scientistsartificial meat is cultivated in several centers around the world. However, most biosynthetic meat products are amorphous or granular minced meat that lacks the grain and texture of real animal meat. Mai Furuhashi, lead author of a new study published in the journal Science 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 nutritionalanalyzes have shown that cultured muscle tissue is a reliable steak substitute. Breaking force measurements showed that the strength over time approached the strength of natural beef. Notably, no microbial contamination was found; it affects purity, consumer acceptability and shelf life, ”another study author, Yuya Morimoto, describes the synthesized product.
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.
Physicists have created an analogue of a black hole and confirmed Hawking's theory. Where it leads?
The first panorama of Mars appeared. It consists of 142 photos!
Abortion and science: what will happen to the children who will give birth