How is Cultivated Meat Made?

Cultivated meat, also known as lab-grown meat, cultured meat, or cell-based meat, is produced using many of the same tissue engineering techniques traditionally used in regenerative medicine. The process involves several steps:

1. Cell Collection: The first step in creating cultivated meat is to collect a small sample of animal cells. These can be muscle cells, fat cells, or connective tissue from any type of animal. The cells can be obtained through a biopsy, a non-invasive procedure that doesn’t harm the animal.

2. Cell Culturing: The collected cells are then placed in a culture medium that provides all the nutrients they need to grow and multiply. This medium is typically a liquid solution that contains amino acids, sugars, salts, and growth factors. The cells are kept in a bioreactor, which provides the right conditions for cell growth, such as temperature, pH, and oxygen levels.

3. Tissue Formation: As the cells multiply, they start to form tissues. For muscle tissue, which is the main component of meat, the cells need to be attached to a scaffold that gives them a structure to grow on. The scaffold can be edible and made from materials like collagen or chitosan. The cells are then subjected to mechanical or electrical stimuli to promote tissue development and maturation.

4. Harvesting: Once the cells have grown enough to form muscle tissue, the meat can be harvested. The final product is real meat, with the same taste, texture, and nutritional profile as conventional meat, but without the need for animal slaughter.

5. Processing: After harvesting, the meat can be processed in the same way as conventional meat. It can be minced, sliced, or formed into different shapes and products, like burgers, sausages, or steaks.