Laboratory-grown or cultivated meat could revolutionize food production and offer a greener, more sustainable and ethical alternative to large-scale meat production.
Scientists grew rabbit and cow muscle cells on edible gelatin scaffolds that mimic the texture and consistency of meat, demonstrating that realistic meat products may eventually be produced without the need to raise and slaughter animals.
Harvard researchers have created Lab-Grown edible muscles
A group of researchers from Harvard University’s John A. Paulson School of Engineering and Applied Sciences (SEAS) explained their work on meat analogs in a paper published in the journal NPJ Science of Food.
The team used smooth muscle cells from the bovine aorta and skeletal muscle myoblasts from rabbits to produce the synthesized muscle. Myoblasts are embryonic cells that eventually turn into muscle cells, also called myocytes.
Scientists were able to grow both types of muscle cells in “gelatin fiber scaffolding” according to the paper. This was based on immunohistochemical exposure – selective identification of antigens in the cells of a tissue.
Scientists use this method to verify that the types of cattle and rabbit cells are attached to gelatin fibers.
Through histology (microscopic tissue examination), scanning electron microscopy and mechanical testing, the team was able to demonstrate that synthetic muscles did not have the mature contractile architecture observed in muscle tissues. Natural. east.
However, it has been proven that the developed muscle came with identical structural and mechanical properties that conventional meat products possess.
In simpler terms, this implies that the meat produced in the laboratory had consistency and texture similar to that of natural meat. Kit Parker, lead author of the study and professor of bioengineering and applied physics at SEAS, said he was interested in food after judging a contest show called Runway Chocolate on Food Network.
Reference Source: Harvard Gazette