ETH Zurich Experts Produce Cultivated Bovine Muscle Fibres

Experts from ETH Zurich have successfully grown thick muscle fibres from bovine cells. The study, led by Professor Ori Bar-Nur, aims to produce cultivated beef that replicates the texture and quality of conventional meat without the need to slaughter animals. The findings of the study mark a major step forward in the development of lab-grown meat.

The research team used myoblasts, precursor cells from bovine cells, to generate three-dimensional muscle tissue that closely resembles natural bovine tissue at the molecular and functional levels. A key part of the breakthrough was a cocktail of three molecules added to the cell culture medium, which triggered proper cell development. These molecules are removed later in the process to ensure food safety.

While the results are promising, the researchers acknowledge that further work is needed before lab-grown beef can be commercialized. The major challenges faced include scaling up production, reducing costs, and gaining regulatory approval. Professor Bar-Nur is considering launching a start-up company to bring the technology to market, contributing to the growing global effort to develop ethical, sustainable alternatives to traditional meat.

For more information, read the article from ETHzürich.