Researchers are claiming a breakthrough in lab-grown meat after producing nugget-sized chunks of chicken in a device that mimics the blood vessels that make up the circulatory system.The approach uses fine hollow fibres to deliver oxygen and nutrients to chicken muscle cells suspended in a gel, an advance that allowed scientists to grow lumps of meat up to 2cm long and 1cm thick.The hollow fibre bioreactor paves the way for whole cuts of chicken, beef, pork and fish to be grown in the lab, researchers believe. The same technology has the potential to produce functional organs, too.“This looks like a transformative step, it’s a really elegant solution,” said Prof Derek Stewart at the James Hutton Institute in Dundee. “They’ve created something of a size and scale that people are hardwired to eat: it’s the chicken nugget model.”A major hurdle togrowing meat in the labis the difficulty in getting enough nutrients and oxygen to muscle cells in thick sections of tissue. Without them, the cells die off. As such, many projects focus on growing tiny pieces of meat akin to mince.To solve the size problem, Prof Shoji Takeuchi, at the University of Tokyo, built a bioreactor that holds living cells in a gel and feeds them with oxygen and nutrients through fine, semi-permeable fibres that pass through the material.“One of the key challenges in growing thick tissue is that cells in the centre can struggle to receive enough oxygen and nutrients, which may lead to cell death,” Takeuchi said. “Our system helped address this by providing internal perfusion, allowing us to support the growth of thicker, more consistent tissue.”Writing inTrends in Biotechnology, Takeuchi and his team describe how they grew an 11g chunk of chicken from a gel that had more than 1,000 hollow fibres running through it. A culture medium rich in nutrients and oxygen was pumped down the fibres to nourish the cells.Growing meat in larger, more structured pieces could help researchers replicate the texture and appearance of meat such as chicken breast or thigh, Takeuchi said. “While small-scale or minced cultured meat is easier to produce, it may not fully capture the fibrous structure and mouth-feel that consumers associate with conventional cuts,” he added.‘You don’t need animals to make real meat’: the man who grows chicken in a labRead moreFor now, the hollow fibres of the artificial circulatory system must be removed by hand once the meat has grown. But the scientists are aiming to replace them with edible cellulose fibres that can be left in and used to vary the texture of the meat.Edible fibres may open up other possibilities, too, Stewart said. Meats could be fortified by adding zinc and selenium to the culture medium, helping to boost the immune systems of older people, he suggested. He also wondered if masala sauce could be passed down the tubes to create a nugget version of chicken tikka masala. “I’d give it a go,” he said.Takeuchi said future versions of the bioreactor may need artificial blood that carries more oxygen to the cells, to allow the growth of larger lumps of meat. With sufficient funding, he believes products based on the approach could be available in five- to 10 years.“At first, it will likely be more expensive than conventional chicken, mainly due to material and production costs,” he said. “However, we are actively developing food-grade, scalable systems, and if successful, we expect the cost to decrease substantially over time.”
Lab-grown chicken ‘nuggets’ hailed as ‘transformative step’ for cultured meat
TruthLens AI Suggested Headline:
"Breakthrough in Lab-Grown Chicken Nuggets Marks Progress in Cultured Meat Technology"
The Guardian
6.9
TruthLens AI Summary
Researchers have made significant advancements in lab-grown meat technology by successfully producing nugget-sized pieces of chicken that mimic traditional meat products. This breakthrough utilizes a specialized bioreactor that employs fine hollow fibers to supply essential nutrients and oxygen to chicken muscle cells suspended in a gel. This innovative approach has enabled scientists to cultivate pieces of meat measuring up to 2 centimeters long and 1 centimeter thick, addressing a major challenge in lab-grown meat production, which has previously struggled to provide sufficient nourishment to cells in thicker tissue sections. Professor Shoji Takeuchi, from the University of Tokyo, highlighted that this method allows for internal perfusion, facilitating the growth of denser and more consistent muscle tissue, a crucial factor in replicating the texture and appearance of conventional meat cuts. The results of this research were published in the journal Trends in Biotechnology, showcasing a 11-gram chunk of chicken cultivated from a gel enriched with over 1,000 hollow fibers, effectively demonstrating the potential for larger, structured meat products.
The implications of this technology extend beyond chicken nuggets, as it opens the door to the possibility of lab-grown cuts of beef, pork, and fish, as well as functional organs. Experts believe that the introduction of edible cellulose fibers could allow for additional customization of meat products, potentially fortifying them with nutrients such as zinc and selenium to benefit specific consumer groups, such as the elderly. While the current process of removing the hollow fibers post-growth is labor-intensive, future iterations of the bioreactor may incorporate artificial blood systems to enhance oxygen delivery, which could further support the production of larger meat pieces. Although initially more costly than conventional meat, researchers are optimistic that, with continued funding and development, these lab-grown products could become more affordable within the next five to ten years, revolutionizing the meat industry and reducing the need for animal farming.
TruthLens AI Analysis
The article highlights a significant advancement in lab-grown meat technology, specifically focusing on the development of chicken nuggets using a novel bioreactor design. Researchers have successfully created larger, nugget-sized pieces of chicken meat by solving the challenge of nutrient and oxygen delivery to muscle cells. This breakthrough is not only seen as a potential game-changer for the cultured meat industry but also opens doors for the future production of functional organs.
Purpose Behind the Publication
The primary goal of this article appears to be to inform the public about a noteworthy scientific achievement that could revolutionize the meat industry. By showcasing advancements in cultured meat, the article aims to generate interest and acceptance of lab-grown products among consumers, potentially leading to more sustainable food sources.
Public Perception and Messaging
The narrative constructed around lab-grown chicken nuggets is designed to evoke a sense of excitement and optimism. Terms like "transformative step" and "elegant solution" create a positive perception of scientific innovation. The emphasis on creating food that people are accustomed to eating, such as chicken nuggets, aims to bridge the gap between traditional meat consumption and alternative sources.
Potential Concealments
While the article presents this advancement positively, it may obscure concerns related to consumer acceptance, ethical considerations, and the environmental impact of lab-grown meat production. The focus on technological innovation might divert attention from ongoing debates about the naturalness of lab-grown products compared to traditional farming methods.
Manipulative Aspects
The language used in the article can be seen as subtly manipulative, as it frames lab-grown meat as a solution to various issues without addressing potential drawbacks. The article does not discuss regulatory challenges, public skepticism, or environmental implications comprehensively, which could lead readers to form an overly simplistic understanding of the topic.
Trustworthiness of the Information
The information presented appears to be based on credible research and statements from experts in the field. However, the lack of critical viewpoints or potential downsides may reduce the overall reliability of the narrative, as it does not provide a balanced perspective on the implications of lab-grown meat technology.
Connection to Other News
This article fits into a broader discourse surrounding sustainable food production, climate change, and ethical consumption. It aligns with other recent developments in biotechnology and food science, suggesting a growing trend toward innovative solutions to global food challenges.
Societal and Economic Impacts
The advancement in lab-grown meat could lead to significant shifts in the food industry, potentially affecting traditional meat markets, supply chains, and consumer behavior. As acceptance grows, this technology could influence agricultural practices, food pricing, and even international trade policies related to meat production.
Target Communities
The article likely appeals to environmentally conscious consumers, tech enthusiasts, and those interested in health and nutrition. By highlighting a familiar food item, it aims to attract a broad audience, including younger generations who may prioritize sustainability in their dietary choices.
Market Implications
This news could impact stock markets, particularly for companies involved in biotechnology and alternative protein sources. Investors may view advancements in lab-grown meat as a promising opportunity, leading to increased interest and potential volatility in related stocks.
Global Power Dynamics
While the immediate focus of the article is on food technology, the broader implications of lab-grown meat could influence global power dynamics through changes in agricultural practices and food security. As nations adopt these technologies, it could shift economic power within the agricultural sector.
Use of AI in Content Creation
It is plausible that AI tools were used in crafting this article, particularly in organizing and presenting complex scientific information in an accessible manner. Such models could enhance readability and engagement, although they may also influence the framing of the content.
Conclusion on Manipulation
The potential for manipulation exists in the way the article emphasizes the benefits of lab-grown meat while downplaying challenges and controversies. This framing could serve specific interests within the food technology industry, guiding public perception toward a more favorable view of lab-grown products. The overall reliability of the article is moderate; while it is based on credible scientific advancements, the lack of a comprehensive analysis of potential downsides and societal implications limits its trustworthiness.