British scientists grow sirloin steak in a LABORATORY that looks and smells like real meat

British scientists have successfully grown a sirloin steak in the laboratory and it will be available for purchase next year.

3D Bio-Tissues (3DBT), a subsidiary of Newcastle University, has produced three small prototype fillets weighing only 5g each.

When pan-fried, the fillets seared easily and exhibited strong caramelization with flavors “identical to those of grilled meat”, according to the team.

Che Connon, CEO of 3DBT, said: “We are very pleased with the results of our first prototype, which exceeded our expectations in terms of integrity, flavor, texture and more.

“We believe our prototypes are among the world’s first farmed fillets, which represents a pioneering development for the industry.”

British scientists have successfully grown a sirloin steak in the laboratory, and it will be available for purchase next year (image)

British scientists have successfully grown a sirloin steak in the laboratory, and it will be available for purchase next year (image)

To create fillets, scientists take cells from living cows using a painless biopsy.  These cells are placed in a bioreactor where a chemical growth agent called

To create fillets, scientists take cells from living cows using a painless biopsy. These cells are placed in a bioreactor where a chemical growth agent called “City-Mix” is added to them, which increases the number of cells. As soon as the number of cells increases enough, the product begins to resemble a regular steak.

How are steaks made?

  1. Painless biopsy taken from a live cow
  2. Cells are placed in a bioreactor with City Mix formula.
  3. The mixture is placed in a cell bank
  4. Cells enter the tissue bioreactor for growth
  5. Meat produced and ready to eat

To create fillets, scientists take cells from living cows using a painless biopsy.

These cells are placed in a bioreactor where a chemical growth agent called “City-Mix” is added to them, which increases the number of cells.

As soon as the number of cells increases enough, the product begins to resemble a regular steak.

3DBT today announced the production of three small meat fillets measuring approximately 1.18″ (33mm) by 0.59″ (15mm).

When raw, lab-grown fillets look and feel like real meat and have no “obvious flavor,” the researchers said.

But the real test came when the researchers tried to cook two fillets.

By placing them in a hot pan, the team found that they cooked quickly and showed only minimal shrinkage, which is to be expected from high quality real meat.

They burned easily and had a strong caramelization with charring on the surface.

In terms of smell, the researchers describe the aromas as “identical to the smell of grilled meat.”

While several other teams around the world are also developing their own lab-grown meat, many of them rely on vegetable scaffolds.

In contrast, the 3DBT laboratory-grown fillet is one of the first products made entirely from meat.

GENERATION Z IS “DISPUTED” TO LAB GROWN MEAT

The study found that nearly three in four Gen Zers in Australia are disgusted by the idea of ​​lab-grown meat and said they would not eat it instead of animal products.

A survey of 227 Gen Z Australians found that as many as 72% were hesitant to eat cultured meat over its animal-based predecessor.

However, 41 percent of those surveyed also said they see synthetic meat as the potential to become a viable food source in the future.

“Our prototypes are 100% animal meat, have a natural structure and do not need plant scaffolds,” Mr. Connon explained.

While lab-grown fillets are not yet available, 3DBT says it won’t be long.

The firm hopes to produce a larger-scale prototype in just six to eight weeks, with a full-scale profile in early 2023.

“The success of our prototypes puts us firmly on track to produce our first demonstration fillet and we are very excited about the future,” Connon concluded.

The scientists say the overall environmental impact of cultured meat production is likely to be significantly lower than that of traditional meat production, although a direct comparison is not possible because cultured foods are not yet commercially produced.

One study claimed that cultured meat used about 7 to 45 percent less energy than traditionally produced meat in Europe.

Greenhouse gas emissions were also found to be reduced by 78-96 percent, with land use reduced by 99 percent and water consumption by 82-96 percent.

Getting people to work with lab-grown meat, however, can be tricky.

Nearly three in four Gen Zers in Australia are disgusted by the idea of ​​lab-grown meat and said they wouldn't eat it instead of animal products, study finds (file image)

Nearly three in four Gen Zers in Australia are disgusted by the idea of ​​lab-grown meat and said they wouldn’t eat it instead of animal products, study finds (file image)

The study found that nearly three in four Gen Zers in Australia are disgusted by the idea of ​​lab-grown meat and said they would not eat it instead of animal products.

A survey of 227 Gen Z Australians found that as many as 72% were hesitant to eat cultured meat over its animal-based predecessor.

However, 41 percent of those surveyed also said they see synthetic meat as the potential to become a viable food source in the future.

Max Elder, former director of research at the Food Futures Lab at the Institute for the Future, said: “Today, the portrayals of cultured meat in the popular media look sterile, scientific, unappetizing; touch something with a rubber glove or eat from a Petri dish.

“We need images of cultured meat that feel familiar and delicious, otherwise consumers will think otherwise before the food even hits their plates.”

CAN INSECTS BE THE NEXT “SUPERFOOD”?

Edible insects are touted as the next “superfood,” and creepy crawlies are full of protein, nutrients, potassium, magnesium, and three times the fatty acids of salmon’s omega-3s.

According to the Food and Agriculture Organization of the United Nations, insects contain more than twice as much protein per 100g as meat and fish.

Crickets are the most widely cultivated insect for the human diet worldwide and are considered the “collar beetle” for people who prefer to eat insects.

They, along with other insects, are touted as highly nutritious and far more beneficial to the planet – environmentally and financially – than traditional livestock, due to the comparatively efficient rate at which they convert feed into body mass.

The world population is projected to exceed nine billion by 2050, putting enormous pressure on the environment, traditional food sources and agricultural practices. Insects can help meet the demand for food.

Many people in non-Western countries already regularly eat insects. They are very efficient at converting vegetation into dietary protein and are full of vitamins and minerals.

Previous research has shown that four crickets contain as much calcium as a glass of milk, and dung beetles contain more iron by weight than beef.

Farming insects produces one-tenth of the methane produced by growing traditional meat sources, and uses relatively little water, making the process safer for the environment.