Scientists have made a breakthrough in cultured meat production by growing a nugget-sized piece of chicken measuring 2.7 inches wide and 0.7 inches thick. This is the largest chunk of lab-grown meat achieved so far. The researchers in Japan developed a bioreactor that mimicked a circulatory system using hollow fibers to distribute nutrients and oxygen to the meat, allowing cells to grow in specified directions. While this technology could revolutionize food production, challenges remain in replicating the taste and texture of whole-cut meat and in transitioning to food-grade materials for consumption. Consumers have mixed attitudes toward cultured meat, with concerns about its unnaturalness, unfamiliarity, and safety. Only a few companies in the U.S. are authorized to sell lab-grown meat, with some states banning its sales. Despite these hurdles, the development of lab-grown meat could have applications beyond food production, including in regenerative medicine, drug testing, and biohybrid robotics. Further research is needed to address consumer concerns and improve the viability of cultured meat as a sustainable and ethical food source.
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