Researchers at ETH Zurich have developed a new process to improve the texture and flavor of cultivated meat by creating thicker muscle fibers that more closely resemble conventional ground beef. The technique, led by Dr. Ori Bar-Nur’s lab, involves isolating cells from standard beef cuts and adding a special cocktail of three molecules to the cell culture during the early stages of muscle fiber formation. This method produces superior bovine muscle tissue with a texture similar to natural muscle, addressing a key challenge in the alternative protein industry. While this represents a significant step, the researchers note that the cell culture medium needs further optimization to be affordable and safe for consumption, and the process must undergo a lengthy authorization procedure before the product can be commercially available.
Source: Cultivated meat researchers lay it on thick | Alt Meat