Spinach, a cost-efficient and environmentally friendly scaffold, provided an edible platform upon which a team of researchers led by a Boston College engineer has grown meat cells, an advance that may accelerate the development of cultured meat, according to a new report in the advance online edition of the journal Food BioScience.
Matrix Meats – an Ohio-based startup developing customizable nanofiber scaffolds for cell-cultured meat production – will showcase a prototype “solid meat product such as a thin piece of steak” in partnership with a cultured meat co by the end of this year as a demonstration of its technology, billed as a potential gamechanger in the nascent industry.
The beauty of Matrix Meats – which develops edible scaffolding around which cells can seed, creating meaty 3D structures – is that it enables firms to grow and proliferate cells (the first stage of any cell-cultured meat process) and then differentiate them into various cell types such as muscle and fat (the second stage of the process), much more rapidly… all in a single bioreactor.
This method can be manipulated depending on whether the consumer demands lean and fatty meat product, or a solid dry meat product to be available in various shapes and sizes. Daily edible components are being used to make the support matrix in order to increase the nutrient content of the meat product