cultured meat

Compression testing fat to infer textural properties. Photo: John Yuen Jr.
Real flavor and texture for lab grown meat using lab grown fat?
Compression testing fat to infer textural properties. Photo: John Yuen Jr. Real flavor and texture
Another milestone in the development of cultivated meat using 3D bioprinting
via Technion-Israel Institute of Technology Another milestone in the development of cultivated meat using 3D
First 3D-bioprinted structured Wagyu beef-like meat: Raising the steaks on structured cultured meat
Scheme of structured Wagyu beef meat by “3D printing kintaro-ame technology” First 3D-bioprinted structured Wagyu
Lab-grown meat turns over a new leaf
This diagram shows the steps researchers took to isolate and seed primary bovine satellite cells
Cultured meat from tissue engineering moves slowly towards replacing at least some of the real thing
via University of Tokyo Cultured meat from tissue engineering moves slowly towards replacing at least
Cultured meat takes another step toward growing meat from livestock animal cells for human consumption

Cultured meat could reduce resources required in meat production, with a smaller environmental footprint relative

The left column shows the stepwise increase in cell-culture volume, starting with a vial from the working cell bank (note that a new working cell bank is made from a vial from the master cell bank). Exponentially growing cells from each step serve, after growing to a certain cell density, as the inoculum of the next culture vessel, which is an order of magnitude larger. The final bioreactor starts only partially filled and is fed with sterile medium at such a rate that the cells grow further under optimal conditions. When the bioreactor is full and the desired cell density is reached, the protein-crosslinking enzyme transglutaminase and binding protein are added to induce the formation of easily settling aggregates of cells, which quickly settle when stirring is stopped (bottom right). The harvested cells are pressed and the cake is extruded into retailer- and/or consumer-size portions of minced meat (right column). Credit: Trends in Biotechnology, van der Weele et al.
Stem cells as a future source for eco-friendly meat

The scientific progress that has made it possible to dream of a future in which

Lab-Grown Meat Would Cut Greenhouse Gas Emissions and Save Energy

Meat grown using tissue engineering techniques, so-called ‘cultured meat’, would generate up to 96% lower