Tuesday 15 November 2022 03:14 PM British scientists grow fillet steak in a LABORATORY that looks and smells like ... trends now
British scientists have successfully grown fillet steak in a laboratory – and it could be available to buy as early as next year.
3D Bio-Tissues (3DBT), a spinoff from Newcastle University, produced three small prototype fillets, each weighing just 5g each.
According to the team, when pan fried, the fillets seared easily and showed heavy caramelisation, with aromas 'identical to those of barbecued meat'.
Che Connon, Chief Executive of 3DBT, said: 'We are extremely pleased with the results of our first prototype which has exceeded our expectations in terms of integrity, aroma, texture and more.
'We believe our prototypes to be some of the first fillets of cultivated meat in the world, representing a ground-breaking development for the industry.'
British scientists have successfully grown fillet steak in a laboratory – and it could be available to buy as early as next year (stock image)
To create the fillets, scientists take cells from living cows using painless biopsies. These cells are placed into a bioreactor, where they are added to a chemical growth agent called 'City-Mix', which increases the number of cells. Once the number of cells increases enough, the product begins to resemble a normal steak
To create the fillets, scientists take cells from living cows using painless biopsies.
These cells are placed into a bioreactor, where they are added to a chemical growth agent called 'City-Mix', which increases the number of cells.
Once the number of cells increases enough, the product begins to resemble a normal steak.
Today, 3DBT announced that it has produced three small meat fillets measuring approximately 1.18 inches (33mm) by 0.59 inches (15mm).
When raw, the lab-grown fillets look and feel just like real meat and have 'no obvious aroma', according to researchers.
But the real test came when the researchers attempted to cook two of the fillets.
Placing them into a hot pan, the team found that they cooked rapidly and only showed minimal shrinkage – as you would expect from high quality real meat.
They seared easily and showed heavy caramelisation, with charring on the surface.
And in terms of smell, the researchers describe the aromas as 'identical to those of barbecued meat'.
While several other teams around the world are also developing their own lab-grown meats, many of these rely on plant-based scaffolds.
In contrast, 3DBT's lab-grown fillets are some of the first to be made entirely of meat.