The chicken meat was cultured in a laboratory - Photo: SHOJI TAKEUCHI/THE UNIVERSITY OF TOKYO
Researchers at the University of Tokyo recently announced a breakthrough in the production of artificial meat in the laboratory, creating miniature pieces of chicken in a device that can mimic blood vessels to deliver nutrients and oxygen to the artificial tissue.
According to IFLScience on April 17th, creating lifelike tissues in the laboratory is not easy, especially when ensuring they receive sufficient oxygen and nutrients. There are many ways to address this problem, but most current methods cannot be applied uniformly on a large scale.
To address this problem, the research team developed a new tool called a hollow fiber bioreactor capable of delivering fluids. The system, which consists of tiny, tubular fibers, acts like artificial blood vessels to deliver blood and nutrients to the entire tissue.
These fibers not only help cells survive but also help them grow in the right direction, thanks to "microscopic anchors" that hold everything in place. This technology helps lab-grown chicken meat have a stronger muscle structure and improves both texture and flavor.
Thanks to this, the team was able to create pieces of chicken meat up to 2cm long, 1cm thick, and weighing about 11g, with more than 1,000 hollow fibers running through it.
The team also set up a robotic system to lay these hollow fiber networks. This could lead to the complete automation of this type of chicken farming method in the near future, and could take the concept of "processed food" to a new level.
The research team believes their technology offers a sustainable alternative to traditional chicken meat. With improved flavor and texture, the team hopes to accelerate the commercialization of artificial meat in the future.
Furthermore, this technology could pave the way for cultivating other types of meat besides chicken, such as pork, beef, and fish in the laboratory, according to The Guardian . The technology also has potential applications in the production of offal.
In addition, the edible fiber opens up other possibilities, such as fortifying meat with zinc and selenium to boost immunity in the elderly. The team also considered adding masala sauce to the fiber to enhance the flavor of the chicken.
With sufficient funding, the team believes that products based on this technology could be on the market within 5-10 years.
The study was published in the journal Trends in Biotechnology .
Source: https://tuoitre.vn/dot-pha-san-xuat-thit-ga-nhan-tao-20250418102805198.htm
Comment (0)