Scientists from Oxford solved the problem with the texture of laboratory meat

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As the population of our planet continues to grow, there is little secret for anyone that soon we will begin to experience even more serious and acute problems with the manufacture and supply of food than now. That is why various scientific teams around the world are actively working on the possibility of creating new types of artificial products – including meat – that could be grown in laboratory conditions at a noticeably lower cost of production, storage and transportation. However, in the same laboratory-grown meat, despite its excellent taste, there is one big problem – namely, the texture that is very different from real meat.

To solve this problem, a team of chemical engineering specialists from Oxford University today presented the results of their new study on its solution. In particular, instead of using the already traditional mix based on soy sauce, with which laboratory meat begins to deform, they proposed a more elegant option – namely, the use of edible gelatin microfiber, which have the same property and the ability to change the texture of meat in such a way as to bring his to the most realistic feeling.

Preliminary results of the study showed that scientists actually managed to recreate a virtually identical feeling of real meat in the mouth, both in taste and texture, and therefore instead of using soy sauce – which in itself has some side properties – scientists suggest focusing on the application and adaptation of gelatinous tissues and microfiber.

Thus, laboratory-grown meat can in fact surprise a potential user in all its totality of properties and capabilities, not to mention the fact that when it is created, you can get rid of various phenomena that somehow negatively affect the environment. But even more important is the fact that such laboratory meat can become one of the staple foods of people outside the Earth, for example, during various lengthy space research.

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