Meeting the meat needs of the future

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Researchers from the University of Tokyo have succeeded in culturing meat in the laboratory in the form of millimeter-scale slabs of contractile bovine muscle. This innovative tissue culture process, arrayed in stackable hydrogel modules, uses electrical pulses to align myotubules thus mimicking the texture, grain and bulk of real steak meat. Further advances may help meet the increasing worldwide demand for dietary meat while addressing economic, environmental and ethical concerns that beset animal slaughter today.

2021.03.02

Press Release

Meeting the meat needs of the future

Researchers at The University of Tokyo develop a method of culturing meat in the laboratory in the form of millimeter-scale contractile beef muscle that closely simulates steak meat

Related Researchers

TAKEUCHI Shoji Project Professor

Biohybrid Systems

Department of Mechanical and Biofunctional Systems
LIMMS/CNRS-IIS (IRL2820) International Collaborative Research Center

Mechano-Informatics : Graduate School of Information Science and Technology
Multi-Disciplinary Sciences (Life Sciences) : Graduate School of Arts and Science
Advanced Interdisciplinary Studies : Graduate School of Engineering