Gelatin Fibers make Lab Meat More Appealing

Oct-23-19 An edible gelatin fiber that adds a realistic texture to lab-grown meat could help make the eco-friendly alternative more palatable.

Currently, lab-grown meat is made up of long thin fibers that tend towards an unnatural texture that can be unappetizing. To boost the appeal of the meat, the team from Harvard University created nanofibers of a food-safe gelatin through nanospinning, which were used to build a scaffold that mimics natural muscle tissue. The scaffold was then seeded with cow and rabbit muscle cells, resulting in a meat with a similar texture to natural meats, though some work still remains to be done.

According to postdoctoral fellow Luke Macqueen, “Eventually, we think it may be possible to design meats with defined textures, tastes, and nutritional profiles – a bit like brewing."

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[NATURE.COM]
[SEAS.HARVARD.EDU]

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