Israeli scientists from the Hebrew University of Jerusalem say they have found the first cost-effective method of producing cultured meat, which is muscle fibers grown in an artificial environment. The study was published in the scientific journal magazine Nature Food (NatFood).
The team worked on a tangential flow filtration method for the continuous production of animal proteins.
The new bioreactor setup made it possible to expand the biomass to 130 billion cells per liter, achieving a 43% weight/volume efficiency.
The process was carried out continuously for 20 days, ensuring daily collection of biomass.
Additionally, the study introduced an animal-free environment that supports long-term, high-density chicken cell culture at a cost of only $0.63 per liter.
This continuous production method could significantly reduce the cost and complexity of producing cultured meat, potentially bringing it closer to everyday consumers.
Using empirical data, scientists conducted a technical and economic analysis of a fictitious production facility with a volume of 50,000 liters. The calculations showed that the cost of producing farmed chicken could theoretically be reduced to $6.2 per pound (450 grams), the same price as organic chicken.
Biologists previously was created Artificial fat for the production of “test tube meat.”
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Source: Gazeta
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