Massive 'Artificial Steak' was first cultivated in Japan

The Tokyo University of Japan and Nissan Food Company recently announced that the first successful use of bovine muscle cells to cultivate lumpy "artificial steak". Artificial meat has become one of the hotspots of scientific research in recent years. According to the research team of the Institute of Production Technology of Tokyo University and Nissan Food Company, most of the "artificial meat" studied around the world is "ground meat", and their goal is to artificially cultivate massive muscle tissue and make the "artificial steak" have the taste of beef itself. In the course of culture, the team added vitamin C to bovine muscle cells and successfully cultured mature bovine muscle cells. The team also used a special three-dimensional culture method to cultivate slender muscle tissue, and then through a special method to cultivate multi-layered muscle tissue, made into 1 cm long, 0.8 cm wide, 0.7 cm thick muscle mass.

The team said that this work was the first step towards developing "artificial steak" with the taste of beef itself. With the development of technology, it is hopeful that bigger steaks will be produced in the future.

The Research Group believes that with the increase of population and living standards, global meat consumption demand is expected to continue to increase, while the environmental burden of raising livestock is very heavy, and there are also problems such as inadequate feed. Artificial meat is obtained from cultured cells in vitro, which has little impact on the environment and can be produced under strict hygienic supervision. It is expected to become a substitute for traditional meat in the future.