Researchers at the Hebrew University of Jerusalem report a breakthrough that may change how cultured meat is produced. They describe a cost-friendly approach to creating muscle fibers grown in a controlled, artificial environment, with findings published in Nature Food.
Their work centers on a tangential flow filtration system designed for steady, continuous production of animal proteins. This setup enables sustained biomass growth and simplifies the process by keeping materials moving efficiently through the bioreactor.
In their demonstrations, the team expanded biomass to an extraordinary density, achieving up to 130 billion cells per liter and a 43% weight-to-volume efficiency. By running the system continuously for 20 days, biomass could be collected daily without interruption, underscoring potential gains in productivity and operational reliability.
A notable element of the study is the development of an animal-free environment that supports long-term, high-density culture of chicken cells at a remarkably low cost, reported at about $0.63 per liter. This cost profile highlights a path toward reducing the financial barriers that have historically limited commercial-scale production of cultured meat.
The researchers also conducted a techno-economic assessment using a hypothetical facility with a capacity of 50,000 liters. The analysis suggested that, in theory, the cost of producing farmed chicken could reach roughly $6.2 per pound (450 g), a price comparable to some organics in certain markets. These projections emphasize the potential for cultured meat to become more affordable for mainstream consumers in the United States and Canada.
Earlier efforts in this field involved exploratory steps toward creating an edible substitute with artificial fats to support the production of what some observers have called test-tube meat. The new approach adds a practical route for scalable production while maintaining high cell density and consistent product quality.