Method for forming cell-based-meat fibers

Smart overview of the Invention

Methods for creating cell-based meat products that resemble traditional meat cuts are described. The process involves forming a mass of animal cells into primary structures such as fibers and sheets. A toughening agent is then applied to the outer surfaces of these structures, enhancing their texture and allowing them to mimic the characteristics of slaughtered meat.

Background on Cultured Meat

With a growing global population, cell-based or cultured meat has become a viable alternative to conventional meat. These products can address dietary needs while minimizing ethical concerns related to animal husbandry and environmental impacts associated with traditional meat production. However, existing methods often struggle to replicate the textures and flavors of real meat, resulting in products that lack the desired fibrous structure.

Methodology for Fiber Formation

The disclosed method emphasizes creating robust fibrous architectures by applying a toughening agent to the exterior of primary structures made from animal cells. These structures are then arranged in a way that mimics the muscle fibers found in specific cuts of meat. Techniques such as molding and interweaving different fiber types contribute to achieving this realistic architecture.

Textural Contrast and Consumption Experience

The application of toughening agents creates a textural contrast between the outer surface and internal portions of the primary structures. This results in variable resistance when chewing, closely resembling the experience of consuming conventional meat. The arrangement of these structures further enhances this effect, emulating the unique muscle fiber arrangements found in various meats.

Benefits Over Existing Methods

The proposed methods significantly improve upon current techniques for producing cell-based meat by creating more structured and textured products. The toughened boundaries within the meat fibers offer a tactile experience similar to that of traditional meat cuts, addressing previous shortcomings in flavor and texture. As a result, these advancements hold promise for advancing the viability and acceptance of cell-based meat products in the market.