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Lab grown meat still has a lot of work to be done. While tissue production is getting more and more efficient, actually having the textural combination of fat and muscle remains complicated.
But Tufts University scientists have taken a big step, developing adipocyte (fat) tissue cultures that appear to match animal fat.
Will this cultured tissue stand up to the taste test?
#Food #Agriculture #Meat #Fat #Science #Bioengineering #Biotechnology #Biotech #SciComm
eLifeAggregating in vitro-grown adipocytes to produce macroscale cell-cultured fat tissue with tunable lipid compositions for food applicationsA simple way to create larger volumes of fat tissue for food purposes may be to grow individual fat cells and mechanically combine them together (rather than directly growing the full tissue).