Lab-grown meat gains muscle as it moves from petri dish to dinner plate
"Muscle cells are adherent cell types, meaning they need something to hold onto as they grow," said Luke MacQueen, first author of the study and a postdoctoral fellow at SEAS and the Wyss Institute for Bioinspired Engineering. "To grow muscle tissues that resembled meat, we needed to find a 'scaffold' material that was edible and allowed muscle cells to attach and grow in 3D. It was important to find an efficient way to produce large amounts of these scaffolds to justify their potential use in food production."
To overcome these challenges, the researchers used a technique developed by Parker and his Disease Biophysics Group known as immersion Rotary Jet-Spinning (iRJS), which uses centrifugal force to spin long nanofibers of specific shapes and sizes. The team spun food-safe gelatin fibers to form the base for growing cells. The fibers mimic natural muscle tissue's extracellular matrix - the glue that holds the tissue together and contributes to its texture.
The team seeded the fibers with rabbit and cow muscle cells, which anchored to the gelatin and grew in long, thin structures, similar to real meat. The researchers used mechanical testing to compare the texture of their lab-grown meat to real rabbit, bacon, beef tenderloin, prosciutto, and other meat products.
"When we analyzed the microstructure and texture, we found that, although the cultured and natural products had comparable texture, natural meat contained more muscle fibers, meaning they were more mature," said MacQueen. "Muscle and fat cell maturation in vitro are still a really big challenge that will take a combination of advanced stem cell sources, serum-free culture media formulations, edible scaffolds such as ours, as well as advances in bioreactor culture methods to overcome."
Still, this research shows that fully lab-grown meat is possible.
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