A breakthrough in artificial meat technology has been announced by a team of researchers from Yonsei University in South Korea. Scientists from the Department of Chemical and Biomolecular Engineering have successfully cultivated artificial beef in the lab. Unlike previously known samples of cultured meat, this new version closely resembles the taste of a real steak.
The team claims that their innovative technology will bring humanity one step closer to combating global warming, help reduce carbon emissions, and save countless animals from extinction.
Moreover, this advancement in lab-grown meat promises to further enhance its flavor profile. Ultimately, artificial meat could taste remarkably similar to the real thing.
What Makes This Breakthrough Special?
The researchers developed a “taste-switching structure” that releases meaty flavor compounds at specific cooking temperatures.
Professor Jinki Hong, a co-author of the study, told BBC Science Focus, “Many scientists have tried to develop various bio-scaffolds to help livestock cells produce 3D-structured cultured meat.” However, previous efforts have largely focused on biological requirements, neglecting aspects that truly matter to consumers, such as aroma, texture, and taste. It seems the Korean team has managed to address this gap.
The foundation of the new artificial meat is a gelatin-based gel that contains an aromatic compound that breaks down when heated. As a result, it releases flavors similar to those experienced when cooking traditional meat.
Chemical analysis has shown that the new flavor profile of the cultured meat closely resembles that of grilled beef.
“Of course, it’s not 100 percent identical to conventional meat. But we believe that in the future, we can close this gap,” said the study’s lead author, Mile Lee.
Cultured meat is increasingly seen as a sustainable alternative to animal protein. According to Professor Hong, if scientists can effectively replicate meat, they will provide consumers with food they enjoy, all while significantly reducing carbon emissions.
Furthermore, meat grown to meet specific human needs could become a healthy dietary option in the future.
“Since this meat is grown in a lab, all properties and characteristics of the product can be adjusted according to requirements. For example, if consumers prefer meat that is high in protein but low in fat, we can give it those properties,” Ms. Lee noted.
Through Challenges to Success
Despite these significant achievements, the researchers are well aware of the existing shortcomings that can only be addressed through further successful research. As Professor Hong states, there is still a “long way to go to produce cultured meat that fully replicates conventional meat.”
Additionally, the costs associated with developing these technologies are currently astronomical. Therefore, lab-grown meat is not yet economically viable or commercially feasible. So, don’t expect to see it on supermarket shelves tomorrow.
Recognizing the challenges ahead, the researchers remain optimistic. “We believe we can make a significant contribution to the development of cultured meat, and this will ultimately benefit the global community,” the team stated.
The findings of the study were published in the journal Nature Communications.