Meeting the meat needs of the future
Researchers at The University of Tokyo develop a method of culturing meat in the laboratory in the form of millimeter-scale contractile beef muscle that closely simulates steak meat
Researchers from the University of Tokyo have succeeded in culturing meat in the laboratory in the form of millimeter-scale slabs of contractile bovine muscle. This innovative tissue culture process, arrayed in stackable hydrogel modules, uses electrical pulses to align myotubules thus mimicking the texture, grain and bulk of real steak meat. Further advances may help meet the increasing worldwide demand for dietary meat while addressing economic, environmental and ethical concerns that beset animal slaughter today.