METHODS AND SYSTEMS OF PREPARING CULTIVATED MEAT FROM BLOOD OR CELLULAR BIOMASS

Smart overview of the Invention

Cultivated meat represents a revolutionary approach to meat production, utilizing in vitro cell culture and bioreactors instead of traditional animal harvesting. These products can include various types of meat such as chicken, beef, pork, and fish. The application focuses on creating cultivated meat products that consist of muscle replicas, fat replicas, and cell lysates, which together form a tissue mass. This innovation aims to reduce land usage and promote ethical food production practices.

Components of Cultivated Meat

The cultivated meat products detailed in this application typically include three primary components: a muscle replica formed from non-human muscle cells and microcarriers, a fat replica made from a fat emulsion and non-human blood plasma, and a cell lysate derived from non-human red blood cells. The combination of these elements can create various meat replicas, including a ground beef alternative.

Production Methods

To produce cultivated meat, methods involve proliferating myoblasts (muscle precursor cells) to form myotubes and higher-order constructs. The application describes using microcarriers to facilitate the growth and differentiation of these muscle cells in bioreactors. Additionally, the method includes mixing the muscle and fat replicas in specific ratios to form a tissue mass, ensuring the final product meets desired characteristics.

Role of Blood Products

Blood products play a significant role in the cultivation process. Non-human blood plasma can serve as a nutrient source in bioreactors, while components like fibrinogen can be utilized to prepare fibrin for the muscle replica. The application also discusses obtaining hemoglobin for heme content from various sources, including lysates of non-human red blood cells or genetically modified organisms.

Applications and Advantages

The cultivated meat products described have various applications, including food production and research in sustainable agriculture. By reducing reliance on traditional livestock farming, these methods can potentially alleviate ethical concerns and environmental impacts associated with conventional meat production. The innovations presented aim to create high-quality alternatives that closely mimic the taste and texture of traditional meats while promoting a more sustainable food system.