Description
Lab‑grown meat cultivation expands animal muscle cells in nutrient media, differentiates them on engineered scaffolds, and harvests the resulting tissue as a product.
Technical
The process relies on precise thermal control (≈37 °C), low‑shear bioreactors (<10 dyn cm⁻²), and scaffold chemistry (cross‑linked collagen, gelatin, soy protein, or decellularized ECM) to mimic the extracellular matrix. Cell proliferation and differentiation are driven by growth factors (insulin, transferrin, FGF‑2) and a balanced supply of glucose, amino acids, vitamins, and lipids, while regulatory frameworks (FDA, EFSA) ensure GMP compliance and safety.
Science
Primary Reaction
Cell proliferation → differentiation into myotubes → tissue maturation
Sensory Profile
Aroma ()
meatysavoryumamifreshsubtlemetallicnutrient-richcleanculturedmildly cellular