Description
Lab‑grown meat processing cultivates muscle cells in bioreactors, assembles them on scaffolds, and applies post‑processing to create edible meat.
Technical
The process relies on mammalian cell culture media enriched with glucose, amino acids, lipids, and growth factors such as FGF‑2 and TGF‑β, maintained at pH 7.2–7.4 by bicarbonate buffering. Cells proliferate at 37 °C with 5 % CO₂ and 20–30 % dissolved oxygen, while shear stress is kept below 10 dyn cm⁻² to preserve viability. Scaffold materials (collagen, alginate, decellularized ECM) support alignment and extracellular matrix deposition over 14–28 days, after which enzymatic digestion and freeze‑thaw or spray‑drying preserve texture and flavor.
Science
Primary Reaction
Cellular proliferation and differentiation into muscle tissue on biomaterial scaffolds
Sensory Profile
Aroma ()