Scientists create the world’s largest lab-grown chicken nugget, complete with artificial veins
Scientists have grown a piece of chicken the size of the mass with a new method that can introduce nutrients and oxygen to the artificial tissues, which represents a major penetration in Educated meat.
While the laboratories were Vibrant tissue production For more than a decade, the previous roads made small scattered cell balls less than 1 millimeter, or about 0.04 inches. It was a challenge to collect cell groups together in a way that simulates muscle texture more closely. The current generation of meat planted in the laboratory is often small pieces combined around an edible scaffold.
However, a team of researchers in Japan achieved new lengths, as it grows one piece of 2.7 -inch chicken (7 centimeters) and a 0.7 -inch fish (2 cm) with a new laboratory tool, according to a paper published on Wednesday in the magazine Trends in biotechnology. In about a third of an ounce, the artificial chicken muscle is a small bite, but it is believed to be the largest part of the meat that grows in the world.
Scientists have developed a vital reactor that simulated the circulatory system, using 50 hollow fibers that work like veins to distribute nutrients and oxygen to meat, keep cells alive and direct them to grow in the specified directions.
The bio reactor has delivered nutrients and oxygen through tissues using small, accurate hollow fibers, using a method that can maintain growth for the first time across relatively long cell distances.
This chicken piece has not been made using food degrees, and scientists have not been tasted.
“It is interesting to discover that these small fibers can also help create artificial tissues,” “Shoji Takshi, a co -author of the study and professor at the University of Tokyo in Japan, He said in a statement. The hollow fibers have already been used in home water filters and dialysis machines for patients with kidney disease.
He said that the new approach can be a way that can be developed for the production of fully educated meat, adding that it may result in progress not only in food production, but also Renewal medicineTest drugs and vital robots.
The new technology can accelerate the commercial feasibility of farmer meat, but there are other challenges in the future.
Takeuchi said that the frequency of the texture and the taste of whole meat are “difficult”, adding that the large pieces will also require a better delivery of oxygen.
In addition, the process of removing the small hollow fibers that helps in the development of meat, which is currently performing the researchers, needs to be a mechanism, adding that the future meat cultivated by laboratories should also be made with food degrees before they are eaten.
Consumers in the United States have Mixed situations Towards the meat. About a third they say they are not ready to try cultivated chicken, and 40 % reject the cultivated pork, according to 2024 poll It was conducted by the University of Bordeaux in Indiana.
Ethical and environmental concerns of consumers may lead to choose Vegetable meat alternativesBut farmer meat offers a different obstacle to accepting in part due to the dangers of eloquent food, such as the inadequacy of nature, lack of familiarity and fears about whether it is safe or healthy. According to the 2022 study.
Currently, there are a few meats that are cultivated in the market, but it can be legally sold to consumers in three countries: Singapore, the United States and Israel. only Two California companies Equipped to sell farmer meat in the United States, while Florida and Alabama banned her sales.
In 2013, the first burger cultivated by the laboratory in the world made of cow’s stem cells was publicly cooked in London, For contradictory reviews.
