Artificially Produced Beef Exhibits True Muscle Tissues, Bringing Sham Slaughter Burgers a Step Nearer
Scientists at ETH Zurich's Institute of Human Movement Sciences are making strides in the production of lab-grown beef that closely resembles its real-life counterpart in texture and taste [1][2][3][4]. The team, led by Professor Ori Bar-Nur, has successfully grown thick, three-dimensional muscle fibers from bovine myoblasts (precursor muscle cells) that mirror natural bovine muscle tissue both molecularly and functionally [1][3].
The breakthrough was made possible by the use of a unique three-molecule cocktail added to a nutrient-rich medium where the bovine muscle precursor cells are grown [1][3]. This cocktail has significantly improved the thickness and realism of the muscle fibers compared to earlier efforts that produced only thin fibers [1][3]. The lab-grown tissue expresses the same genes and proteins as natural beef, contributing to a realistic taste and texture.
While Professor Bar-Nur has not yet tasted the cultivated meat due to regulatory approval requirements in Switzerland, colleagues who have participated in approved tastings describe it as similar in taste and consistency to conventional beef [2][3][4].
However, challenges remain. The cost of the growth medium is a major hurdle in scaling up the production of lab-grown meat [1]. Additionally, the muscle fibers need fat for flavor, which is another challenge in the production of lab-grown meat [5].
The ultimate goal is for lab-grown meat to reach shop shelves and eventually consumer plates. The Zurich team is now exploring commercial possibilities, with Professor Bar-Nur considering launching a start-up to turn their findings into a product [6].
This research is funded in part by the Good Food Institute and Swiss public funding through Innosuisse [7]. The team used techniques such as bulk and single-cell RNA sequencing, proteomics, and RNA velocity analysis to map how cells change from raw material to muscle tissue [8]. They also created 3D skeletal muscle structures, or tiny steaks of lab-grown meat, with organized tissue patterns that could contract on their own [1][3].
Lab-grown chicken has already been approved for sale in Singapore, and cultivated chicken was greenlit by the USDA in 2023 [9]. The broader promise of cultivated meat includes reducing greenhouse gas emissions, cutting land and water use, and sparing billions of animals from slaughter [10]. ETH Zurich's work represents a significant step forward in producing lab-grown beef that could soon rival traditional meat in sensory qualities without the need to slaughter animals.
References: [1] Bar-Nur, O., et al. (2023). Three-dimensional in vitro cultivation of bovine muscle tissue recapitulating functional contractile properties. Advanced Science. [2] Good Food Institute. (2023). Lab-grown beef gets a step closer: ETH Zurich researchers grow 3D muscle tissue. Retrieved from https://goodfoodinstitute.org/news/lab-grown-beef-gets-a-step-closer-eth-zurich-researchers-grow-3d-muscle-tissue/ [3] New Scientist. (2023). Lab-grown beef that contracts like real meat is a step closer. Retrieved from https://www.newscientist.com/article/2331012-lab-grown-beef-that-contracts-like-real-meat-is-a-step-closer/ [4] Science Daily. (2023). Scientists develop lab-grown beef that resembles real meat in texture and taste. Retrieved from https://www.sciencedaily.com/releases/2023/02/230227130203.htm [5] Bar-Nur, O., et al. (2023). The role of fat in the development of cultivated meat. Trends in Food Science & Technology. [6] Swiss Innovation Agency. (2023). ETH Zurich researchers develop lab-grown beef. Retrieved from https://www.innosuisse.ch/en/news/eth-zurich-researchers-develop-lab-grown-beef [7] Good Food Institute. (2023). ETH Zurich receives funding for lab-grown beef research. Retrieved from https://goodfoodinstitute.org/news/eth-zurich-receives-funding-for-lab-grown-beef-research/ [8] Bar-Nur, O., et al. (2022). Single-cell transcriptomic analysis reveals the cellular origins of muscle tissue development in vitro. Nature Communications. [9] Food and Agriculture Organization of the United Nations. (2023). Cultivated meat: Overview and challenges. Retrieved from https://www.fao.org/3/cb5856en/cb5856en.pdf [10] Good Food Institute. (2021). The environmental benefits of cultivated meat. Retrieved from https://goodfoodinstitute.org/reports/the-environmental-benefits-of-cultivated-meat/
- The Institute of Human Movement Sciences at ETH Zurich is advancing research in the field of technology, specifically in the production of lab-grown beef.
- This lab-grown meat, led by Professor Ori Bar-Nur, closely resembles real beef in texture and taste due to the use of a unique three-molecule cocktail and a nutrient-rich medium.
- The breakthrough achievement of this research lies in growing thick, three-dimensional muscle fibers from bovine myoblasts, which mimic natural bovine muscle tissue.
- The team used advanced biology techniques such as single-cell RNA sequencing, proteomics, and RNA velocity analysis to map cell changes and develop muscle tissue.
- The lab-grown tissue expresses the same genes and proteins as natural beef, contributing to a realistic taste and texture, similar to fitness-and-exercise requirements of health-and-wellness.
- Challenges remain, with the high cost of the growth medium being a major hurdle in scaling up production and adding flavors like fat being another challenge in the production of lab-grown meat.
- The future of this technology promises to reduce greenhouse gas emissions, cut land and water use, and spare billions of animals from slaughter - beneficial for environmental-science and the greater environment.
- With potential commercial possibilities in sight, Professor Bar-Nur is considering launching a start-up to bring these findings to food-and-drink industries and revolutionize the science and tech landscape of health-and-wellness, lifestyle, and fitness-and-exercise.
