Lab-grown meat gains muscle as it moves from petri dish to dinner plate

Lab-grown or cultured meat could revolutionize food production, providing a greener, more sustainable, more ethical alternative to large-scale meat production. But getting lab-grown meat from the petri dish to the dinner plate requires solving several major problems, including how to make large amounts of it and how to make it feel and taste more like real meat.

Now, researchers at the Harvard John A. Paulson School of Engineering and Applied Sciences (SEAS) have grown rabbit and cow muscle cells on edible gelatin scaffolds that mimic the texture and consistency of meat, demonstrating that realistic meat products may eventually be produced without the need to raise and slaughter animals.

The research is published in npj Science of Food.

Kit Parker, the Tarr Family Professor of Bioengineering and Applied Physics at SEAS and senior author of the study, began his foray into food after judging a competition show on the Food Network.

“The materials-science expertise of the chefs was impressive,” said Parker. “After discussions with them, I began to wonder if we could apply all that we knew about regenerative medicine to the design of synthetic foods. After all, everything we have learned about building organs and tissues for regenerative medicine applies to food: healthy cells and healthy scaffolds are the building substrates, the design rules are the same, and the goals are the same: human health. This is our first effort to bring hardcore engineering design and scalable manufacturing to the creation of food.”

Animal meat consists mostly of skeletal muscle (and fat tissue) which grows in long, thin fibers — as can be seen in the grain of a steak or when shredding pork or chicken. Reproducing these fibers is one of the biggest challenges in bioengineering meat.