US Editionexpert reaction to study looking at lab-grown chicken muscle tissue chunks
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expert reaction to study looking at lab-grown chicken muscle tissue chunks
A study published in Trends in Biotechnology looks at lab grown chicken chunks. Dr Rodrigo Amaro-Ledesma, Director of the Bezos Centre for Sustainable Protein, Imperial College London, said: “One of the key goals for cultivated meat is replicating the texture and structure of whole-cut products, such as chicken breast or steak. Muscle tissue needs oxygen and nutrients delivered deep into the structure to remain viable. As a result, most cu…
·London, United Kingdom
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