LAB-grown chicken nuggets may soon be dished up after a scientific breakthrough.
Researchers made a 10g piece of poultry from a handful of chicken cells with state-of-the-art .
Realistic meat is hard to grow without blood vessels, so they were replicated using artificial fibres.
A bioreactor machine then pumped nutrients and oxygen around the cells.
The result was slightly smaller than a 15-20g standard chicken nugget, but apparently with a similar taste and texture.
Previous attempts have mostly been mince — combining small pieces.
Study author Prof Shoji Takeuchi, of University, said: “Our technology enables the production of structured meat with improved texture and flavour. This could accelerate its commercial viability.”;
He did not eat the chicken due to safety protocols but chemical testing indicated “a mild, savoury flavour and chewiness comparable to real chicken meat”;.
The UK Standards Agency says lab meat may be available next year.
Dr Rodrigo Ledesma-Amaro, of Imperial College London, said: “We’re comfortably on track towards an exciting and appealing new range of products.”;
