Scientists Bring Cultured Meat Closer to Your Kitchen Table

Arthur T Knackerbracket has processed the following story:

Researchers at UCLA have created an edible particle that helps make lab-grown meat, known as cultured meat, with more natural muscle-like texture using a process that could be scaled up for mass production.

Led by Amy Rowat, who holds UCLA's Marcie H. Rothman Presidential Chair of Food Studies, the researchers have invented edible particles called microcarriers with customized structures and textures that help precursor muscle cells grow quickly and form muscle-like tissues. Edible microcarriers could reduce the expense, time, and waste required to produce cultured meat with a texture that appeals to consumers. The results are published in the journal Biomaterials.

[...] Mass production of cultured meat will involve surmounting several challenges. Current methods can produce a cultured steak that mimics the structure of T-bone, but not at the volume needed for food production. In an animal's body, the muscle cells most commonly eaten as food grow on a structure called the extracellular matrix, which determines the shape of the mature tissue. Animal tissue can be grown in a lab using scaffolds made from collagen, soy protein or another material to replace the extracellular matrix. This process, necessary to produce whole tissues resembling steaks or chops, is labor intensive and takes weeks, making it hard to scale up for industrial production. It takes about 100 billion muscle cells to produce a single kilogram, or 2.2 pounds, of cultured meat.

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