Scientists in Japan have developed a new technique for growing lab-grown meat, producing the largest piece of artificial chicken muscle to date. They used a bioreactor with hollow fibers to deliver nutrients and oxygen, allowing the cells to grow into a single, square piece of chicken. This breakthrough in cultured meat production could lead to advancements in food production, regenerative medicine, drug testing, and biohybrid robotics. However, challenges remain in replicating the taste and texture of whole-cut meat and automating the process of removing the hollow fibers. Consumers in the U.S. have mixed attitudes towards cultured meat, with concerns about its safety and acceptability. Currently, cultured meat can be legally sold in Singapore, the U.S., and Israel, but there is limited availability on the market. The development of lab-grown meat is still in its early stages, with further research needed to address consumer concerns and improve the technology for widespread adoption.
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