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Tokyo Scientists Achieve Breakthrough in Lab-Grown Chicken with Realistic Texture

Researchers used a hollow-fiber bioreactor to grow over 10 grams of structured chicken meat, mimicking muscle texture and alignment.

Cooked chicken breast on a plate.
Lab grown chicken. Credit: Shoji Takeuchi/ University of Tokyo

Overview

  • The University of Tokyo team developed a hollow-fiber bioreactor inspired by medical devices to deliver nutrients like blood vessels in living tissue.
  • This system enabled the production of over 10 grams of lab-grown chicken with realistic muscle texture and firmness, moving beyond unstructured pastes.
  • Fibroblast cells were used to create connective tissue, achieving a convincing whole-cut chicken prototype.
  • The advance highlights potential environmental, ethical, and safety benefits, offering a farm-free alternative during rising concerns over bird flu and sustainability.
  • Challenges remain in refining oxygen delivery, automating fiber removal, and transitioning to food-grade materials for large-scale production.