GabyAbout a new breakthrough in creation technology. artificial meat A team of researchers from Yonsei University (South Korea) has announced that scientists from the Department of Chemical and Biomolecular Engineering have grown artificial beef in the laboratory. This sample of cultivated meat differs from previously known ones in that it tastes very much like a real steak.
The team claims that its innovative technology will bring humanity one step closer to overcoming global warming, help reduce carbon emissions, and save numerous animals from extinction.
At the same time, this breakthrough in cultivation meat In laboratory conditions, further improvement of its taste characteristics is promised. Ultimately, artificial meat will taste as close to real meat as possible.
What does this breakthrough consist of?
Researchers have developed a “taste-switching structure”: it releases meaty flavor compounds at a specific cooking temperature.
Professor Jinki Hong, co-author of the study, in an interview BBC Science Focus He said, “Many scientists have tried to develop various bio-scaffolds that would help livestock cells produce.” 3D-structured cultivated meat However, so far, such efforts have mostly focused on biological requirements. Scientists have overlooked things that are actually important to consumers, namely aroma, texture, and taste. The Korean team seems to have managed to somewhat rectify this situation.
The new artificial meat is based on a gelatin gel that contains a flavor compound that breaks down when heated. As a result, it releases a taste similar to that experienced when cooking regular meat.
Chemical analysis showed that the new flavor profile of cultivated meat closely resembles the taste of fried beef.
“Of course, it is not 100 percent identical to regular meat. But we believe that in the future we will be able to close this gap,” said the lead author of the study, Mile Lee.
Cultivated meat is increasingly being seen as a sustainable alternative to animal protein. According to Professor Gong, if scientists can effectively replicate meat, they will be offering consumers food that they will enjoy. carbon emissions will become significantly less.
Moreover, meat grown according to specific human needs could become a healthy food option in the future.
“Since this meat is grown in a laboratory, all the properties and characteristics of the product can be adjusted according to requirements. For example, if consumers prefer the meat to be high in protein but low in fat, those properties can be provided,” Ms. Li noted.
Through thorns to the goal.
Despite significant achievements, researchers are well aware of the existing shortcomings that can only be addressed through further productive research. As Professor Gong states, there is still a “long way to go to obtain cultivated meat that will replicate conventional meat 100 percent.”
Moreover, the costs of developing technologies are currently astronomical. Therefore, lab-grown meat is not yet economically viable or commercially feasible. So, it is unrealistic to expect it to appear on supermarket shelves tomorrow.
Recognizing the challenges that will accompany the work, the researchers remain optimistic. “We believe that we can make a significant contribution to the development of cultivated meat, and this will ultimately benefit the global community,” the team stated.
The results of the study were published in the journal Nature Communications.
