Researchers from Tufts University have developed a method to create cultivated meat using porous scaffolds made from zein, a protein derived from corn. These scaffolds provide a structure that mimics the physical properties and composition of traditional meat, such as rump roast, while supporting the growth of bovine muscle cells. The study demonstrated that these cells successfully multiplied over a two-week period. To replicate the texture of consumer meat, the team employed enzyme-based softening techniques. A life cycle assessment revealed that the environmental impact of this production process is significantly influenced by the water used during manufacturing. While these zein scaffolds show potential for sustainable meat production, further research is required to refine the processing methods and evaluate the sensory qualities of the final products to ensure they meet consumer expectations.
From cells to real meat
