You know the chicken, and it’s chicken – made in a laboratory in Tokyo

A machine that looks nothing like a chicken can be the future of capoeira birds. A laboratory in Tokyo has just created a piece of chicken that not only looks like the real one, but also has the same flavor.

Cultivated meat is already proven technology, but the biggest problem is not to cultivate cells – It’s keeping them alive: Most meat cultivated in the laboratory “dies in the incubator”.

This is due to the fact that Missing what nature provides effortlessly: a way to do circulate nutrients to the fabrics. The cells suffocate, the fabric becomes necrotic and what could have been a steak ends up resembling a paste.

But now, says, a team of investigators in Japan may have deciphered the secret of nature.

Using a Bioreator that mimics a living circulatory systemscientists cultivated whole chicken muscle, with texture, alignment and contractive function.

Your method, presented this week in a published in the magazine Trends in Biotechnology, It represents a large step forward in making the scalable, edible – and even delicious structure of culture meat.

This is not a laboratory casualties

Meat, also known as culture meat or cultivated meat, is produced through the animal cell growth in a controlled environment – without the need for slaughter.

Since the laboratory was presented in 2013, the sector has grown rapidly, with dozens of startups trying to create meat with the appearance, taste and cooking of real meat.

However, despite the progress, the creation of thick and structured cuts – such as chicken or steak breast – remains a stubborn challenge.

Most cultivated meat resembles ground productsbecause scientists have been struggling to replicate a fundamental characteristic From the living fabric: the blood vessels.

Instead of cultivating isolated clusters from muscle cells, the team of Japanese researchers got Cultivate more than 10 grams of structured and cut chicken muscle.

The key is something they call Fiber Oca (HFB) Biorreacter (HFB)a machine that acts as a circulatory system, pumping oxygen and nutrients through a structure of more than 1,000 fibers arranged accurately.

“Our study presents a scalable strategyfrom top to bottom, to produce entire cutting culture meat using a perfurable hollow bioreator, ”says Shoji Takeuchiresearcher at the University of Tokyo and main author of the study.

“This system Allows cell distributionalignment, contractility and better food -related properties, ”adds Takeuchi.

“Our method offers a practical alternative to vascular base methods and can have impact not only on food production, but also in regenerative medicine, drug tests and in Bio-Hybrid Robotics“The researcher highlights.

“It is exciting to find that these tiny fibers can also help effectively create artificial tissues and possibly whole organs in the future“Shoji Takeuchi concludes.

Let us wait then for the day when a good barbecue chicken laboratory arrive at the table; Dutch scientist Mike Post said in 2015 that the laboratory steak that invented would reach the butcher in 5 years… and 10 have passed.