Scientists grow lab-created chicken with whole-meat texture

Scientists have successfully grown lab-created chicken muscle with the texture of whole meat, using a bioreactor that mimics a circulatory system. This breakthrough could revolutionize food production. The bioreactor delivers nutrients and oxygen to artificial tissue, enabling the production of over 10 grams of chicken muscle. The process uses hollow fibers, similar to blood vessels, to sustain cells and create centimeter-scale tissues. This technology, published in Trends in Biotechnology, offers a sustainable alternative to conventional meat and could also impact regenerative medicine and robotics. Further research aims to improve tissue quality and mechanical properties.