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The BOSS Magazine|February 2021
CULTURED MEAT MAKES BREAKTHROUGH BUT STILL HAS OBSTACLES TO OVERCOME
DAMIEN MARTIN
After years of tinkering and scaling down massive production costs, cultured meat is finally ready for market. It took a massive step at the end of 2020 when Singapore approved Eat Just’s GOOD Meat chicken nuggets, now served at 1880 restaurant. It was the first time a government’s regulatory body approved the sale of meat grown from animal cells. It could be the first step in bringing slaughter-free meat to diets the world round.

MORE LIKE THE REAL THING

For cultured meat to grow in popularity and compete with both plant-based alternatives and traditional agricultural meat, there are some improvements to be made. So far, cultured meat works best in nugget and ground form, all minced up in a way that masks the taste.

The real test of how well it can duplicate the real thing is just a straight-up slab of meat, like a steak. That requires being able to reproduce the marbling of fat that accompanies muscle to give agricultural meat its signature flavor and texture.

That takes a lot of work and a lot of science. Researchers at McMaster University think they might be on to something. Ravi Selvaganapathy and Alireza Shahin-Shamsabadi have been stacking thin sheets of muscle and fat cells on top of each other to produce something more akin to “real” meat.

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