Summer has arrived, and it’s time to fire up the backyard grill. Though many of us are trying to eat less beef for environmental reasons, it’s hard to resist indulging in an occasional steak — and you’ll want to make the most of the experience.So, what’s the best way to grill that steak? Science has some answers. Meat scientists (many of them, unsurprisingly, in Texas) have spent whole careers studying how to produce the tenderest, most flavorful beef possible. Much of what they’ve learned holds lessons only for cattle producers and processors, but a few of their findings can guide backyard grillmasters in their choice of meat and details of the grilling process.
The non-profit Cellular Agriculture France has sounded the alarm on an industry it says is being neglected by France, despite making strides elsewhere.
Co-founder Nathalie Rolland, a food science specialist, said the known benefits of cultivated meat to human health, animal welfare and the environment warranted public money being spent on its development.
“If the government does not invest in cellular meat companies in France, then French people will end up eating food brought in from other countries,” Rolland told RFI.
Last month, Forbes contributor Errol Schweizer published a list of questions about cell-based meat, requesting more information from cell ag stakeholders about issues like growth media, antibiotics, and food safety. Andrew Stout, a PhD candidate in bioengineering at Tufts University, took a stab at answering Schweizer’s questions from his perspective as a cultured meat researcher.
We are looking forreative, driven, and amazing research scientists and senior scientists to join our expanding team at Vow. You’ll have the opportunity to solve some of the biggest problems currently facing the cultured meat industry.
You will collaborate with high performing scientists, chefs, software engineers and designers to define the links between cell biology, growth media and the food produced at the end. You’ll be autonomous and empowered to find better ways to do things.
“Using techniques developed for regenerative medicine, we succeeded in culturing millimeter-sized chunks of meat wherein alignment of the myotubes help mimic the texture and mouthfeel of steak. For this, myoblasts drawn from commercial beef were cultured in hydrogel modules that could be stacked allowing fusion into larger chunks. We determined the optimal scaffolding and electrical stimulation to promote contractility and anatomical alignment of the muscle tissue to best simulate steak meat.”
Cellular agriculture is an emerging field that has the potential to mitigate many of the issues within our food systems and provide an alternative solution. You may be wondering – what is cellular agriculture? Cellular agriculture, also known as cultured or cultivated meat, is where agricultural products (such as meat, milk, and leather) are produced – without the use of livestock. The agricultural products are instead developed from cell cultures using a combination of the sciences including techniques found in biotechnology, tissue engineering, molecular biology, and synthetic biology.
An aquaculture researcher from the University of the Sunshine Coast (USC) has secured a seed grant from US-based research institute New Harvest to develop cell-based crayfish meat.The grant recipient, Lisa Musgrove, will be using the funds to investigate crayfish growth factors and cell culture during her Honours degree in 2021, under the supervision of USC GeneCology Research Centre scientist, Dr. Tomer Ventura. Musgrove will be the first Australian to receive a grant from New Harvest, one of the only sources for funding academic research in cellular agriculture.
Since 2015, the Maastricht Conference has been the premier scientific meeting for the cultured meat research community. This year, we are bringing the same excellence and up-to-date content directly to your home. Register here to access engaging presentations and discussions science of cultured meat, as well as networking opportunities with speakers and other attendees. We look forward to seeing you on December 9-11!
The main conclusion is that cultured meat is mainly developing in the USA and the UK, with other countries, such as China, observing the trend for potential future applications. Scientific articles seemed initially to focus mainly on technical aspects of artificial meat and more recently on health value, consumer’s acceptance, and sustainability. However, the potential environment-friendly effects of this novel food are more and more studied or described in scientific or press articles.
From Maastricht 2019, Simon Kahan of Biocellion SPC introduces the Cultured Meat Modeling Consortium, an interdisciplinary effort to bring the power of computer modeling to research, development, and optimization efforts within the nascent field of cultured meat (aka clean meat, or cell-based meat)Cultivated meat promises to solve some of the world’s most urgent problems, including feeding ten-billion people by 2050, preserving ocean ecosystems, and reducing animal agriculture’s impact on the climate.Yet, to fulfill this promise requires that the cultivated meat field first develop efficient processes that create desirable products.We believe using computational modeling can accelerate the optimization of both processes and products, enabling the field to mature into an industry years before it otherwise would, while also reducing the cost of that transformation.