Bite-sized chunks of chicken with the texture of whole meat can be grown in the lab

Researchers have developed a bioreactor mimicking a circulatory system, producing over 10 grams of cultured chicken muscle. The system uses semipermeable hollow fibers to deliver nutrients and oxygen, overcoming limitations in creating large-scale tissues. This breakthrough could advance cultured meat production, offering a sustainable alternative to conventional meat. The technology may also have applications in regenerative medicine and drug testing. Future challenges include improving oxygen delivery and using food-safe materials.