Hamilton, Ontario – Usually when you go to a steakhouse, the waiter asks you how you want the meat to be cooked. McMaster University researchers say they may soon ask how you want the steak to be “fine”. The team has developed a new form of lab-grown meat that they say taste and texture are more natural than other alternative meats.
Not only is their innovation giving more of the “real meat” experience, the study finds that this new approach also allows the eater to get the exact amount of fat and marble content he wants in that particular piece of “meat.”
“We make steaks,” says researcher Ravi Silvaganapathy Informative release. “Consumers will be able to purchase meat in whatever percentage of fat they desire – just as they would with milk.”
How exactly does lab grown meat work?
Selvaganapathy and Alireza Shahin-Shamsabadi, both at McMaster School of Biomedical Engineering, have developed a method for producing laboratory-grown meat by stacking thin sheets of transplanted muscle and fat cells together. This technique is a new development of the method that scientists use to grow tissues for human transplantation.
These sheets of live cells are as thin as printer paper. It is first grown in laboratory culture and then focused on growth plates. From there, researchers remove them and group them together. Selvaganapathy says these leaves naturally attach to each other before the cells begin to die.
The team says their tuning process gives too Meat substitute Advantage over other products.
It felt and tasted like meat
The researchers tested the meat-making process using cells taken from mice. Although they did not cook and taste any “mouse meat,” the team finally cooked and experimented with a sample of meat coming from rabbit cells.
Silvaganapathy reports that it “felt and tasted like meat”.
The study authors say there is no reason to suspect their process will not work with it Growing beefOr pork or chicken in the future. The team adds that their stacking model will also serve to set up a large-scale production as well.
A viable alternative to prevent deficiency
Selvaganapathy and Shahin-Shamsabadi both say the worldwide meat supply crisis has inspired them to consider growing alternative food sources. The duo notes that the current demand for meat puts a Stress on land and water resources It also contributes to greenhouse gases.
“Meat production is not sustainable at the moment,” says Silvaganapathy. “There has to be an alternative way to produce meat.”
The McMaster team has already formed a startup so they can commercialize the meat-making process. They argue that their new product has the best chance of acceptance among carnivores; Since their promises meat and fats made to order.
The study appears in the journal Organs of tissue cells.
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