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Salo from a test tube

09.06.2023

Scientists at the American Tufts University have mastered a completely new method of growing fat cells and forming them into a finished product similar to animal fat. This will allow artificial meat to be supplemented with artificial fats.

The technology for producing artificial meat promises to provide humanity with a tasty and healthy product without harming the environment and destroying animals.

Previously, biologists have already learned how to grow muscle tissue of different animal species. Some of these products have already been approved for use and are being produced for distribution to shops and restaurants. However, the authentic taste, texture, and nutritional value of meat remains incomplete without a certain amount of fat. Tests show that consumers call beef the most delicious meat, containing approximately 36% fat. Complementing dietary artificial meat will help a new method that allows you to grow adipose tissue.

To cultivate cells "in vitro", they need to be constantly fed with nutrients and oxygen. In a living organism, this happens due to the constant movement of blood through a vascular network that covers all parts of the body. It has not yet been possible to reproduce such a system under artificial conditions, so tissue is grown in tiny flat fragments.

The team of Professor David Kaplan has learned not only to obtain such pieces of adipose tissue, but also to combine them in the finished product. For experiments, scientists used adipocytes, which accumulate fat cells in mice and pigs. Having grown small samples, they were collected and mixed with alginate, as well as with mTG (microbial transglutaminase).

All these substances have been repeatedly tested and recognized as safe for use in the food industry. And for adipose tissue cells, they are a link that allows you to form a whole product from miniature flat fragments.

“Adipose tissue is predominantly cells with a minimal amount of other structural components. Therefore, we decided that if they could be linked together, then this would be enough to reproduce the taste, nutritional value and texture of natural animal fat,” the authors said. study.

The experiments confirmed the theory of scientists, and the structure of artificial fat withstood the same pressure as natural beef or pork fat. The texture, thanks to the components, turned out to be a little softer, closer to melted fat. But combinations of additives allow scientists to refine the formula and fine-tune the texture of the finished product.

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