If you’re working with an embryonic stem cell, you take these cells from the blastoderm, you let them multiply, and then these provide a continuous cell line.

You put those into a culture dish and let them multiply. So if you’re going to use the satellite cell platform, you take a sample of the muscle, grind it up, and just leave the cells that proliferate-those are myoblasts or satellite cells. However, different types of cells and platforms can be used. Fibroblasts are cells that give rise to connective tissue such as collagen, the main structural protein in the body. A lot of the initial cultured meat products you’ll see are going to look something like that.Ī fibroblast cell, shown magnified 2,000 times in a scanning electron micrograph (SEM). The imitation crab that you buy in the store? It tastes and has that texture like meat, What they do is basically extract all of the muscle protein and re-form it. How do you form realistic meat textures in the final product? And there’s the myofibrillar protein that makes up the organelles. And the nuclei in them are post-mitotic, which means they don’t divide and create new cells. Muscle fibers are multinucleate cells-they are anywhere from 10 to 100 microns in diameter. When you’re eating beef or chicken, you’re eating, for the most part, muscle fibers. Paul Mozdziak, Prestage Department of Poultry Science at North Carolina State University What exactly are you eating when meat is cultured in a lab? Here, satellite cell cultures are harvested for meat grown at a lab. Satellite cells form new cells, and they repair and create new muscle fibers. To learn more about the science of engineering lab-grown meat, we spoke with Paul Mozdziak, Ph.D., a physiology professor at North Carolina State University with expertise in cultivating animal cells in a lab. Both BELIEVER Meats and Upside Foods have been able to grow and produce enough meat to be served in upscale restaurants to limited numbers of customers. The company, started in 2018, broke ground in 2022 to establish the largest cultivated meat factory in the world in Wilson, North Carolina. While this endeavor created a $325,000 burger, more than 100 startup companies have since taken up the challenge to perfect not only cultured beef, but also chicken, pork, and fish, in hopes of scaling up the process, lowering the cost, and ultimately bringing cruelty-free meat to your table.įor example, BELIEVER Meats, headquartered in Rehovot, Israel, touts its cultured meat products as being cruelty-free and better for the environment than traditionally farmed meat, because animals require vast amounts of land, food, and water, and are a significant contributor to greenhouse gas emissions. This landmark achievement in “cultured meat” made news headlines because it sidestepped the cow’s meat entirely. About 40 years ago, the first beef burger-grown from cow stem cells in a laboratory setting-hit the frying pan.

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