Scientists from the University of Tokyo have developed lab-grown chicken nuggets that replicate the texture of traditional chicken while being environmentally sustainable. By utilizing chicken fibroblast cells, they engineered a process using semi-permeable hollow fibers to simulate the circulatory system, allowing for adequate nutrient delivery. After nine days, a small piece of lab-grown chicken was produced, matching the texture of conventional meat. This innovation could provide an ethical alternative to meat consumption in the future, addressing both environmental concerns and the demand for chicken.
The bite-sized chicken chunks created using chicken cells have the same texture as real meat and are more environmentally friendly than traditional livestock.
Using semipermeable hollow fibres to mimic blood vessels, researchers successfully created lab-grown chicken nuggets with a similar texture to normal chicken.
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