University of Tokyo researchers 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.
Humans are largely omnivores and meat in various forms has always featured in the diets of most cultures.
But population and environmental pressures have raised questions about traditional methods of meat production. Continue reading