Japanese team grows lab-grown chicken chunk

Researchers have successfully grown a nugget-sized chunk of lab-grown chicken, marking a significant advancement in cultured meat production. This breakthrough could lead to commercially available products within the next decade. The Japanese-led team used a bioreactor with hollow fibers to deliver oxygen and nutrients to chicken muscle cells, enabling the growth of an 11-gram piece. This method overcomes the challenge of providing sustenance to cells in thicker tissue, a key hurdle in lab-grown meat development. The technology could potentially produce whole cuts of various meats and even functional organs. Scientists anticipate that the cost of production will decrease over time, making lab-grown meat more accessible.