Japanese researchers have overcome a fundamental barrier in cultured meat production by creating an artificial circulatory system that enables growth of realistic, centimeter-thick chicken tissue.
The University of Tokyo scientists developed a hollow fiber bioreactor (HFB) that mimics blood vessels, allowing nutrients and oxygen to reach cells throughout the tissue – solving the critical limitation that has kept lab-grown meat thin and structurally weak.
“Our study presents a scalable, top-down strategy for producing whole-cut cultured meat using a perfusable hollow fiber bioreactor,” said senior author Shoji Takeuchi of The University of Tokyo. “This system enables cell distribution, alignment, contractility, and improved food-related properties.”
The innovative system uses arrays of semipermeable hollow fibers – similar to those found in water filters and kidney dialysis machines – arranged in precise patterns with microscale spacing of approximately 0.55mm. This uniform distribution ensures all cells remain within 350ฮผm of a nutrient source, preventing the central cell death that has plagued previous approaches.
The research team demonstrated their technology by creating chicken muscle tissue with vastly improved texture, protein expression, and flavor compounds compared to non-perfused control samples. Taking the concept further, they used a robotic assembly system to construct a larger bioreactor with 1,125 hollow fibers, producing a single piece of cultured chicken meat weighing over 10 grams.
“We’re using semipermeable hollow fibers, which mimic blood vessels in their ability to deliver nutrients to the tissues,” Takeuchi explained. “It’s exciting to discover that these tiny fibers can also effectively help create artificial tissues and, possibly, whole organs in the future.”
Beyond creating more realistic meat alternatives, the technology could revolutionize medical applications like tissue engineering for organ replacement and drug testing. The researchers are exploring further refinements including edible hollow fibers that wouldn’t need removal after tissue formation.
“Cultured meat offers a sustainable, ethical alternative to conventional meat,” Takeuchi noted. “However, replicating the texture and taste of whole-cut meat remains difficult. Our technology enables the production of structured meat with improved texture and flavor, potentially accelerating its commercial viability.”
While challenges remain – including production cost reduction, regulatory approval, and consumer acceptance – the breakthrough demonstrates significant progress toward commercially viable cultured meat products that closely match conventional meat in structure and eating experience.
The research was published April 16 in the journal Trends in Biotechnology.
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