Does cultivated meat feel like real meat? Yes, and here's why. Cultivated meat is made from animal cells, so it replicates the structure, fat distribution, and texture of meat you’d find in a butcher’s shop. Unlike plant-based alternatives, which rely on processed proteins, cultivated meat grows muscle, fat, and connective tissue naturally in a lab environment. Early taste tests show products like meatballs, sausages, and bacon already match the texture of conventional meat, though creating complex cuts like steaks is still a work in progress.
Key Takeaways:
- Texture Development: Cultivated meat grows real muscle and fat cells using scaffolds to mimic natural tissue structure.
- Juiciness & Fat: Fat cells are grown and distributed strategically for flavour and moisture.
- No Genetic Modification: Texture is achieved through natural cell behaviour, not DNA alteration.
- Not Plant-Based: Cultivated meat offers a more realistic texture compared to plant-based options.
- Current Successes: Products like meatballs and salami already deliver convincing textures.
Conclusion? Cultivated meat is closing the gap in texture, making it a true alternative to conventional meat.
What Does Lab-Grown Meat Taste Like? We Test It Out
Myth 1: Cultivated Meat Has Worse Texture Than Conventional Meat
The Reality: Cultivated meat is already matching the texture of conventional meat in many products. Its texture is carefully crafted through a controlled biological process designed to mimic natural muscle formation.
Since cultivated meat consists of real animal tissue grown from cells, it naturally replicates the protein content and nutritional profile of traditional meat. Here's how its texture is developed.
How Cultivated Meat Texture is Developed
The process starts with stem cells taken from living animal tissue. These cells are placed in a nutrient-rich growth medium containing factors that simulate the animal's natural environment. This encourages the cells to grow and develop in a way that's remarkably similar to how muscle forms in a living animal.
The growth medium is tailored to guide the stem cells into becoming the three main components of meat: muscle, fat, and connective tissue. Once these cells differentiate, they are arranged on edible scaffolds. These scaffolds not only hold the cells together but also provide nutrients and apply mechanical stretching to the muscle fibres. This "exercise" process helps the cells grow larger and boosts their protein content, creating a texture that feels just like meat from an animal.
The entire process takes between two and eight weeks, depending on the complexity of the product. Simpler items like sausages and meatballs are quicker to produce, while whole cuts, such as steaks, require more time and precision. Manufacturers also carefully monitor the pH levels to prevent protein degradation, ensuring the meat cooks and behaves like traditional meat.
Examples of Current Texture Successes
There are already impressive examples of cultivated meat products achieving convincing textures. Mission Barns, for instance, has developed cultivated pork products like meatballs, sausages, and salami that closely replicate the texture of traditional pork. Their approach involves combining bioreactor-grown pork fat with plant proteins.
As Mission Barns explains:
"Plant-based meat has done well with texture but what's really missing is flavour and juiciness, which obviously is where the fat comes in." [2]
Their cultivated meatballs have been praised for their taste and texture, while their salami undergoes a dry-ageing process to reduce moisture, resulting in a product that closely mirrors the tang and bite of traditional cured salami.
Unstructured products like meatballs and sausages are easier to perfect since they allow manufacturers to blend multiple ingredients. This flexibility makes it simpler to achieve an authentic mouthfeel and flavour. However, creating more intricate products, such as a pork loin or steak with precise layers of fat, muscle, and connective tissue, remains a more complex challenge.
Still, the success of cultivated meat in everyday products like burgers, sausages, and meatballs proves that the texture debate is already being addressed. The next steps involve scaling up production and refining techniques for more complex cuts, which will further dispel misconceptions about cultivated meat's texture.
Myth 2: Cultivated Meat Products Feel Artificial and Uniform
The Reality: Cultivated meat isn’t stuck in a one-size-fits-all texture. Producers are intentionally crafting textures to match the specific product, just as conventional meat varies depending on the cut and preparation.
While early versions of cultivated meat may have felt uniform, advancements in production methods, ingredient choices, and processing techniques are allowing for a wide variety of textures tailored to different types of products.
Customising Texture in Cultivated Meat
Creating natural textures in cultivated meat has come a long way. Producers are now fine-tuning textures to match the unique characteristics of each product.
- Scaffolds: Edible scaffolds play a key role in giving cultivated meat its structure. These scaffolds support cell organisation and are designed differently for various products. For example, a scaffold for a burger isn’t the same as one for a sausage or salami.
- Ingredients: Ingredient combinations are carefully chosen to replicate the textures of traditional meats. For instance, Mission Barns uses pea protein for meatballs and sausages, wheat for bacon, and fava beans for salami.
- Cell Differentiation: Producers adjust the culture media to control how stem cells develop into muscle, fat, or connective tissue. By tweaking these proportions, they can create products with distinct textures.
- Processing Techniques: Techniques like dry-ageing are also used to mimic traditional methods. For example, dry-ageing salami reduces moisture, creating a texture and appearance similar to conventionally cured meat. Unstructured products like meatballs, sausages, and salami are particularly well-suited for these types of customisation. On the other hand, more complex products like steaks - requiring intricate cell arrangements - pose greater challenges.
These innovations explain why the texture of cultivated meat is far from being as uniform as some might expect.
What Influences Texture Perception?
The way consumers perceive the texture of cultivated meat often goes beyond the actual sensory experience. Sometimes, the mere knowledge that no animal was involved creates a mental disconnect, which can influence how the texture is perceived.
Cooking methods also play a big role. For example, maintaining the right pH balance is crucial to prevent protein breakdown, which could negatively affect texture. Formulations are also carefully developed to avoid unpleasant odours during storage or cooking, ensuring the final product meets expectations.
Another factor is the type of products currently available. Early cultivated meat offerings have focused on unstructured items like meatballs and sausages. This limited variety might lead some to assume that all cultivated meat has a uniform texture, even though the potential for diversity is significant.
Fat content is equally important. Incorporating real animal fat grown in bioreactors enhances the sensory experience, adding the juiciness and texture variation that people associate with conventional meat.
Just like with traditional meat, getting the texture right is key to satisfying consumer expectations. Texture uniformity isn’t an inherent trait of cultivated meat - it’s more of a reflection of the current stage of development. As techniques improve and the range of products grows, the gap between cultivated and conventional meat textures continues to shrink.
Myth 3: Cultivated Meat Lacks Juiciness and Fat Distribution
The Reality: Fat is the secret to making meat juicy, flavourful, and satisfying. Cultivated meat incorporates real animal fat cells, grown alongside muscle cells, to recreate the richness and texture of traditional meat.
Unlike plant-based alternatives, cultivated meat uses genuine animal fat cells, which allows it to deliver authentic juiciness and flavour. This precise approach to fat placement ensures the texture and taste closely match those of conventional meat.
How Fat Works in Cultivated Meat
In cultivated meat, fat cells are grown in much the same way as muscle cells. Producers extract fat cells and nurture them in nutrient-packed media within bioreactors. Once ready, these fat cells are blended with muscle cells during the production process.
What sets cultivated meat apart is the control it offers over fat content and distribution. In traditional meat, fat placement depends on the animal's biology, but cultivated meat allows producers to position fat cells strategically. This means they can create specific textures and flavour profiles based on the product.
For simpler products like sausages and meatballs, fat integration is relatively straightforward. However, for structured items like steaks, things get more intricate. Here, producers use edible scaffolds and advanced techniques like 3D bioprinting to replicate the marbling patterns found in premium cuts of meat. These scaffolds guide the development of fat and muscle cells, shaping the final product's texture.
Mission Barns has successfully demonstrated this with their cultivated pork products. Their methods combine fat and muscle cells to enhance both juiciness and the traditional flavour consumers expect [2].
Bianca Le, head of special projects at Mission Barns, has pointed out that while plant-based meat alternatives excel in achieving texture, they often fall short on juiciness and flavour - areas where cultivated meat holds a clear edge [2].
Fat in cultivated meat isn't just about mimicking conventional meat; it’s about enhancing flavour, texture, and the overall eating experience. Fat not only carries flavour compounds but also contributes to the mouthfeel, browning, and cooking characteristics - key elements that make meat enjoyable.
Tailoring Juiciness and Flavour
One of the most exciting aspects of cultivated meat is the ability to fine-tune its fat content and flavour. Since fat cells are grown independently and added during processing, producers can adjust fat levels and even modify fatty acid compositions to suit different cuts or consumer preferences. This opens up possibilities that go beyond what’s achievable with traditional meat.
For example, cultivated meat could be crafted to replicate anything from lean cuts with minimal marbling to richly marbled premium steaks - all from the same cell lines. Producers can tweak fat ratios to enhance flavours in products like sausages or meatballs, ensuring the perfect balance of juiciness and taste.
This customisation also extends to creating healthier options. Producers could adjust the type and amount of fat to include more beneficial fatty acids, reduce saturated fat, or lower overall fat content - while still maintaining the juiciness and flavour consumers love. This level of control simply isn’t possible with conventional meat, where fat distribution is dictated by nature.
That said, challenges remain. Early-stage cultivated meat products, especially unstructured ones, may have lower levels of myoglobin and heme iron, which can influence both nutrition and the sensory qualities tied to fat and juiciness.
Still, the progress in fat integration is promising. Unstructured products like sausages, meatballs, and salami are already showcasing authentic juiciness and flavour. As techniques advance, the gap between cultivated and traditional meat in terms of fat distribution and texture continues to shrink.
The bottom line? Cultivated meat doesn’t inherently lack juiciness or fat. It’s all about how producers grow, combine, and position fat cells - and the technology to do this is already delivering impressive results.
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Myth 4: Genetic Modification is Required for Cultivated Meat Texture
The Reality: Cultivated meat achieves its texture naturally, without any need for genetic modification. While the production process involves laboratory techniques, the DNA of the animal cells remains untouched. Instead, the cells’ natural behaviours, combined with standard cultivation methods, are enough to create the desired texture [1]. Here's how this process works.
How Cultivated Meat Develops Texture Naturally
The texture of cultivated meat comes from the natural growth of animal cells. Producers begin by extracting stem or satellite cells from a living animal through a simple biopsy. These cells are then placed in a nutrient-rich culture medium that mimics the conditions inside an animal’s body. Inside bioreactors, factors like temperature, oxygen levels, and pH are carefully managed to allow the cells to grow and mature into muscle, fat, and connective tissue [7].
To give the meat structure, scaffolds are used to organise the cells into tissue-like formations. Gentle mechanical stimulation, such as stretching, encourages muscle cells to grow larger and produce more protein. Fat cells, which add marbling and enhance both texture and flavour, can either grow alongside muscle cells or be added later in the process.
Although genetic engineering could theoretically be used to adjust certain nutritional properties - like increasing omega-3 levels in pork - this step is entirely optional. It plays no role in creating the fundamental texture of cultivated meat [1]. The natural behaviour of the cells is what drives the process, ensuring an authentic meat-like texture without any need for genetic modification.
The Importance of Natural Cell Behaviour
The way cultivated meat develops texture closely resembles how muscle forms naturally in animals. By replicating the internal environment of an animal, producers guide the cells to organise themselves into real meat tissue. This happens without altering the cells’ genetic structure, proving that genetic modification isn’t necessary for creating the texture of cultivated meat.
Myth 5: Cultivated Meat Feels the Same as Plant-Based Alternatives
Let’s dissect a common misconception: the idea that cultivated meat and plant-based meat feel the same. Spoiler alert - they don’t.
The Reality: Cultivated meat and plant-based meat are worlds apart when it comes to texture. Cultivated meat, grown from animal cells, naturally replicates the structure of conventional meat. On the other hand, plant-based products rely on processing to mimic meat’s texture. While plant-based options have advanced significantly in imitating meat, they can’t fully replicate the intricate structure of real meat. Cultivated meat, being biologically identical to conventional meat, achieves a texture that plant-based products simply can’t match.
Key Differences Between Cultivated and Plant-Based Meat Textures
The key to understanding these differences lies in how each is made. Cultivated meat grows from actual animal cells, naturally forming muscle and fat tissue, which mirrors the biological structure of traditional meat [1]. By contrast, plant-based meat relies on mechanical processes, such as high-moisture extrusion, to reconfigure plant proteins (like soy or pea protein) into a texture that resembles meat [1].
This difference in production impacts the final product. Plant-based burgers, for example, can sometimes feel too uniform, lacking the subtle texture variations found in real meat [3]. They may also contain less protein than conventional meat [1]. Cultivated meat, however, overcomes these limitations by using real animal cells, which naturally develop varied tissue structures. This leads to authentic fat distribution and protein content comparable to traditional meat.
Fat distribution is another area where cultivated meat excels. It achieves precise marbling by growing fat cells alongside or separately from muscle cells [7]. In contrast, plant-based options rely on adding oils during processing, which doesn’t replicate the natural distribution of fat [1]. These fundamental differences are why cultivated meat offers a more realistic texture.
Why Cultivated Meat Gets the Texture Right
The secret to cultivated meat’s superior texture lies in its biological makeup. It contains real muscle protein and develops natural tissue structures [7]. This allows it to replicate the intricate arrangement of muscle fibres, fat, and connective tissue found in traditional meat [3]. It also naturally expresses proteins and metabolites that give meat its signature colour, aroma, and cooking properties [5].
Real-world applications show how cultivated meat’s texture outshines plant-based alternatives. For instance, cultivated meat products mimic the greasiness, tang, and even the dry-ageing properties of conventional meat [2]. These are qualities that plant-based products struggle to achieve due to their entirely different composition.
Companies like Mission Barns are blending cultivated fat with plant-based bases (e.g., pea protein for meatballs, wheat for bacon) to refine both flavour and texture [2]. This hybrid approach results in products that retain the juiciness and authentic mouthfeel that plant-based options often lack.
Taste tests back this up. Mission Barns’ cultivated pork fat meatballs, for example, have been described as “Diet Meat” - a lighter version of real meat that still feels authentic [2]. Such comparisons highlight how cultivated meat comes closer to conventional meat than plant-based alternatives.
Protein content and amino acid profiles also play a critical role. Cultivated meat matches traditional meat in protein levels and amino acid composition [7]. This biological authenticity allows it to deliver genuine textural qualities without relying on processing techniques that can compromise protein functionality, a common issue with plant-based products.
Comparison Table: Cultivated Meat vs Plant-Based Meat vs Conventional Meat
Here’s a quick breakdown of how cultivated meat stacks up against plant-based and conventional meat:
| Aspect | Cultivated Meat | Plant-Based Meat | Conventional Meat |
|---|---|---|---|
| Source Material | Animal cells grown in a lab | Plant proteins (soy, pea, etc.) | Slaughtered animals |
| Production Method | Cell growth in nutrient media | High-moisture extrusion | Traditional farming |
| Texture Development | Natural cell growth and organisation | Mechanical processing | Natural muscle growth |
| Fat Distribution | Real fat with customisable marbling | Added oils | Naturally occurring fat |
| Texture Consistency | Complex and varied | Uniform, less natural variation | Naturally varied by cut |
| Protein Content | Comparable to conventional meat | Often lower | Full, natural protein profile |
| Juiciness | Authentic, from natural fat | Limited, relies on added fats | Naturally juicy |
| Cooking Properties | Similar to conventional meat | Requires different techniques | Familiar cooking behaviour |
| Sensory Accuracy | High - mimics real meat structure | Moderate - good texture, lacks flavour | 100% authentic |
This table highlights the distinct advantages of cultivated meat. While plant-based alternatives have made progress in texture, they often fall short in replicating the nuanced sensory qualities of real meat, such as flavour and juiciness [2]. Cultivated meat, with its biological origins, bridges this gap by offering an experience that’s far closer to conventional meat - all without the need for animal slaughter.
Myth 6: Scaffolding Makes Cultivated Meat Texture Artificial
Some people worry that scaffolding gives cultivated meat an unnatural texture. But in truth, scaffolds are key to creating a texture that feels just like conventional meat.
The Reality: Scaffolds are edible, biodegradable frameworks designed to guide cells to grow in a way that mimics the natural structure of meat. They help recreate the intricate organisation of conventional meat, ensuring the texture meets consumer expectations.
What Scaffolds Are and How They Work
Scaffolds are essentially structural frameworks made from food-safe materials like plant fibres, collagen, or alginate. These frameworks provide a surface for cells to attach, grow, and mature during the cultivation process. They also help deliver nutrients and apply mechanical stimulation to muscle fibres, which encourages muscle cell growth and boosts protein content [7][3].
The three-dimensional design of scaffolds is crucial. It directs cells into an arrangement that mirrors the complex structure of conventional meat [4]. For instance, researchers at Harvard's School of Engineering and Applied Sciences have created edible gelatin scaffolds that successfully replicate the texture and consistency of traditional meat [6].
The role of scaffolds can vary depending on the type of product being made. For example, producing something as complex as a steak - which combines fat, muscle, and connective tissue - requires precise tissue organisation. This makes scaffolds essential. On the other hand, simpler products like burgers or meatballs, which don’t rely on such intricate structures, require less scaffold involvement [2][4]. Scaffolds also help distribute fat evenly and create marbling, which enhances flavour, texture, and visual appeal [5]. Emerging methods like 3D bioprinting, hydrogels, and edible microcarriers are opening up new ways to control how fat cells are placed within the meat structure [5]. This guidance is crucial not only during cell growth but also in how scaffolds contribute to the final product's texture.
Integration of Scaffolds into Final Products
Scaffolds are fully integrated into the finished product. Since they’re edible and biodegradable, they’re consumed along with the meat [7]. During cultivation, the scaffold supports the cells and contributes to the final product's texture - much like connective tissue does in traditional meat. When cooked, the scaffold behaves similarly to natural connective tissue, enhancing the meat's juiciness and mouthfeel [4].
Take Mission Barns, for example. They use scaffolding technology to cultivate pork fat in bioreactors for products like meatballs and salami. Their cultivated salami, which undergoes processes like dry-ageing to reduce moisture, showcases the authentic texture of cured meat [2]. This is a clear demonstration that scaffolding doesn’t result in an artificial texture.
With advancements in scaffold technology, including 3D bioprinting and sophisticated hydrogels, producers are gaining even greater control over cell organisation and tissue structure [5]. These innovations make it possible to replicate the complexities of conventional meat, from marbling and fat distribution to the integration of various tissue types.
Scaffolds are not just a technical tool - they’re a bridge that helps cultivated meat achieve the texture and appeal of traditional meat by working in harmony with the natural behaviour of cells.
Conclusion: Texture Development and the Future of Cultivated Meat
Concerns about the texture of cultivated meat have been thoroughly addressed:
- Texture quality: Products like Mission Barns' pork salami and meatballs deliver sensory experiences that closely resemble traditional cured meats, with a greasy texture and tangy flavour [2].
- Customisation: Producers can fine-tune fat content, marbling, and overall texture to suit specific preferences [7].
- Juiciness: Fat is purposefully included to enhance both flavour and mouthfeel [5].
- Natural development: Texture evolves naturally through cell behaviour, supported by scaffolds and controlled culture environments [1][7].
- Biological authenticity: Real animal cells provide a superior texture and flavour compared to plant-based proteins [1][2].
- Scaffold integration: Edible frameworks guide cell growth to replicate the structure of traditional meat [4][6].
This emphasis on texture is a cornerstone of cultivated meat's ability to compete with conventional meat in both quality and experience.
While unstructured products like meatballs, sausages, and salami already meet consumer expectations [2], replicating the intricate textures of structured cuts remains a challenge. The industry's strategy of focusing on simpler products first demonstrates steady and deliberate progress. With ongoing research into scaffold materials, fat distribution techniques, and cell differentiation processes, cultivated meat is steadily advancing toward replicating the full complexity of traditional meat textures [2][4].
Looking ahead, innovations in these areas will continue to refine the sensory qualities of cultivated meat. For those eager to stay informed, Cultivated Meat Shop offers accessible, science-backed updates, covering everything from health benefits to restaurant availability and pre-order options [8]. Whether you're exploring sustainable alternatives or simply curious about the technology, this platform provides the insights needed to make informed choices.
Far from being a drawback, the texture of cultivated meat represents a remarkable opportunity. With ongoing advancements, cultivated meat is poised to deliver the authentic sensory experience consumers crave, while offering benefits that conventional meat production cannot rival.
FAQs
What is the texture of cultivated meat like compared to plant-based alternatives?
Cultivated meat is crafted to mirror the texture of conventional meat because it’s made from actual animal cells. Unlike plant-based substitutes that use ingredients like soy or pea protein to imitate meat, cultivated meat naturally delivers the fibrous, juicy, and tender qualities people associate with traditional cuts.
Thanks to its unique production method, cultivated meat provides an eating experience that feels closer to the real thing, offering a compelling choice for those who crave the taste and texture of meat without relying on animal farming.
How do scaffolds contribute to the texture of cultivated meat, and are they safe to eat?
Scaffolds are essential for giving cultivated meat its familiar texture. They serve as a framework, guiding cells to grow into the intricate shapes and fibres that mimic traditional cuts of meat. This framework is what helps recreate the well-known bite and mouthfeel associated with conventional meat.
The scaffolds used in cultivated meat production are designed to be both safe and edible. Made from food-grade materials that adhere to strict safety regulations, these structures ensure the final product meets high standards. In some cases, they even dissolve or blend seamlessly into the meat during the production process, contributing to a smooth and enjoyable eating experience.
How does cultivated meat achieve the same juiciness and fat distribution as conventional meat?
Cultivated meat is crafted to mirror the juiciness and fat distribution of traditional meat, achieved through sophisticated production techniques. Scientists grow muscle and fat cells independently, which allows them to fine-tune the balance between the two, ensuring the texture and flavour meet expectations.
By recreating the natural structure of meat, cultivated meat delivers the same tender, juicy bite that people love. This careful approach guarantees a satisfying eating experience, all while eliminating the need for animal slaughter.
