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Thicker, Tastier Lab-Grown Beef May Soon Hit the Grill - ScienceBlog.com

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Lab-grown beef is inching closer to your dinner plate thanks to a breakthrough from ETH Zurich scientists who have managed to grow thick, functional muscle tissue from cow cells in the lab. Unlike previous attempts that produced only thin, inconsistent fibers, the new method uses a three-molecule cocktail to generate muscle that not only looks but contracts and functions like real meat. While it’s not yet approved for consumption in Switzerland, this new approach could help cultivated beef catch up to lab-grown chicken, which is already for sale in Singapore. Led by regenerative biology expert Professor Ori Bar-Nur, the ETH Zurich team grew bovine muscle from myoblasts—precursor cells isolated from standard beef cuts like fillet and sirloin. The breakthrough came when researchers added a specific combination of three small molecules to the cell culture medium: Known collectively as “FRC,” this cocktail was originally developed by Bar-Nur during his postdoctoral work at Harvard. It jump

Lab-grown beef is inching closer to your dinner plate thanks to a breakthrough from ETH Zurich scientists who have managed to grow thick, functional muscle tissue from cow cells in the lab. Unlike previous attempts that produced only thin, inconsistent fibers, the new method uses a three-molecule cocktail to generate muscle that not only looks but contracts and functions like real meat. While it’s not yet approved for consumption in Switzerland, this new approach could help cultivated beef catch up to lab-grown chicken, which is already for sale in Singapore. A New Recipe for Cultivated Muscle

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