EPFZ scientists have managed to cultivate thick muscle fibers in the beef fibers. It will still be necessary to wait before being able to taste them on your plate, but they are much closer to the real meat than the previous attempts, according to this work published in the journal Advanced Science.
KEYSTONE
The same genes and proteins as in cattle muscle tissue are active, and it contracts as its natural model, the Federal Polytechnic School of Zurich (EPFZ) said in a press release on Tuesday.
Scientists have used stem cells called myoblasts, which can be obtained by simple biopsy on a living cow. They had already cultivated muscle fibers in the laboratory from cattle myoblasts, but these fibers produced according to another method were generally quite thin, specifies the EPFZ.
The authors have now created 3D muscle tissue using a special molecules cocktail that allows cells to develop in functional muscle fibers. This formula was developed years ago to grow cells outside the body as part of the therapy of hereditary muscle diseases.
But according to the EPFZ, it will still take time before this laboratory meat is marketed. So far, scientists have produced only a few grams. In addition, it will be a question of making the model more economical and safe for human consumption.
