The cultivation of thick muscle fibres from bovine cells in the lab has long been a challenge for scientists. Researchers from ETH Zurich have now successfully tackled this issue – with the goal of one day producing edible meat.
They’ve been using cow muscle cells, but just as unassociated cells or very thin fibers. Now they’re making the muscle cells turn into actual muscle tissue. It’s the difference between a smooth ground beef vs. a steak
This still seems far from a steak, what they’ve made seems more akin to coarser ground meat whereas the single cell stuff they make in bioreactors is more of a paste that theyll add some sort of filler to to give it structure. Still an upgrade but it remains to be seen whether it will scale.
They’ve been using cow muscle cells, but just as unassociated cells or very thin fibers. Now they’re making the muscle cells turn into actual muscle tissue. It’s the difference between a smooth ground beef vs. a steak
This still seems far from a steak, what they’ve made seems more akin to coarser ground meat whereas the single cell stuff they make in bioreactors is more of a paste that theyll add some sort of filler to to give it structure. Still an upgrade but it remains to be seen whether it will scale.