Succeeded in cultivating meatballs with cells! New achievements of Tsinghua team
Succeeded in cultivating meatballs with cells! New achievements of Tsinghua team
Cell cultured meat refers to the muscle tissue cultured by artificial synthesis laboratories without living animals. After large-scale production, it is expected to solve the problems of environmental protection and huge energy consumption in traditional animal husbandry. It is a new cross disciplinary field of cell biology and tissue engineering in the past decade.
The technical difficulty of cell culture of meat is how to expand muscle and fat progenitor cells in large scale in vitro and induce them to differentiate efficiently towards mature cells; And how to use tissue engineering technology to create a highly bionic artificial muscle tissue in microstructure.
Tsinghua team develops cell culture meatball technology
Recently, the research team of the Medical School of Tsinghua University used biological assembly technology to cultivate artificial meatballs several centimeters in size on edible porous gelatin micro biological scaffolds. The artificial pork ball is as soft and hard as the traditional food pork ball, while its protein content is higher and its fat content is lower. Relevant papers were published in the journal Biomaterials.