"However, replicating the texture and taste of whole-cut meat remains difficult ... structural integrity of the tissue to better mimic the characteristics of natural muscle tissue. "We overcame the ...

The production of a nugget of cultured chicken muscle – around 10 grams – has been made possible in a Japanese-developed ...

A thick, bite-sized piece of chicken fillet has been grown in a lab using tiny tubes to mimic the capillaries found in real muscle. Researchers say this gives the product a chewier texture.

"However, replicating the texture and taste of whole-cut meat remains ... the tissue to better mimic the characteristics of natural muscle tissue. "We overcame the challenge of achieving perfusion ...