Chinese researchers developed a more efficient way to mass produce lab-grown meatballs.
The team cultured muscle cells and fat cells separately in the laboratory. They then put them together in an edible 3D-printed mold made of porous gelatin. The carrier also serves as a scaffold for cell expansion using enzymes that eventually create meatballs.
The researchers found that the cell expansion occurred at a faster pace. Compared to previous studies, where expansion rates were 10-fold over seven days, the new micro-carrier delivered a 20-fold growth in the same period.
Aside from being efficient to produce, the new meatballs have more protein and less fat than current store-bought meatballs. The lab-grown meat is considered a viable alternative to sourcing animal meats in a much more sustainable way.
Could this lab-grown meat replace the real deal? Let us know what you think.