Scientists in Japan have developed a new way to grow lab-made chicken meat that feels and tastes more like the real thing.
Using a special bioreactor that acts like a circulatory system, the team was able to grow over 10 grams of chicken muscle tissue with a texture similar to whole-cut meat.
The findings were published in the journal Trends in Biotechnology.
Led by Professor Shoji Takeuchi from the University of Tokyo, the research team created a system that allows nutrients and oxygen to reach cells deep inside thick tissue.
This breakthrough solves a long-standing problem in lab-grown meat production: how to keep cells alive and healthy in large, dense pieces of tissue.
Until now, most lab-grown meat has been limited to thin or ground forms because thicker tissues lacked the blood vessel networks needed to support cell growth.
To solve this, the researchers used hollow fibers—tiny tubes made of semipermeable material—that mimic real blood vessels.
These fibers are already used in things like home water filters and dialysis machines. In the lab, they act as stand-ins for veins and arteries, delivering essential nutrients and oxygen to the growing muscle cells.
The team built a hollow fiber bioreactor containing 50 of these fibers and later scaled up to a system with 1,125 fibers using robotic tools.
This allowed them to grow a solid, whole-cut piece of chicken meat weighing more than 10 grams using chicken fibroblast cells, which are involved in forming muscle and connective tissue.
Professor Takeuchi says this method could help make cultured meat more appealing by improving its texture and taste.
So far, replicating the bite and mouthfeel of real meat has been one of the biggest challenges in the industry. The new system brings scientists closer to making lab-grown meat that truly mimics the experience of eating traditional meat.
Besides food, the technology also holds promise in other fields. The ability to grow thick, healthy tissue could help in regenerative medicine, drug testing, and even soft robotics, where lifelike artificial muscles are needed.
However, the researchers note there’s still work to be done. They need to explore how well the tissue holds up over time, how to improve oxygen delivery in even larger samples, and how to use food-safe or edible materials for commercial use.
They’re also working on making the fiber removal process easier and finding ways to mimic red blood cells using artificial oxygen carriers.
This new method may not only change the way we produce meat, but also pave the way for breakthroughs in medicine and technology.
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