The team, led by biohybrid system engineer Shoji Takeuchi, grew cells around a network of semipermeable hollow fibers — similar to those used in water filters and dialysis machines — that deliver nutrients and oxygen throughout the tissue. Unlike most commercial approaches that produce tiny meat fragments later assembled with binders or scaffolds, this method creates a single coherent piece with more natural structure and texture.
This is the first working model using tubes to grow muscle tissue into a thick slab, according to Mark Post, chief science officer at Mosa Meat, who created the world’s first lab-grown hamburger in 2013. Significant hurdles remain before commercialization. The hollow fibers aren’t edible and must be manually removed. Researchers are exploring automating this process or creating edible alternatives using cellulose.
