Large Cuts of Meat
Building vasculature to feed thick pieces of meat
Tufts University, United States
Who: John Yuen, Ph.D. student in biomedical engineering
When: 2018 – Present
Institutes: Tufts University, NIH P41 Tissue Engineering Resource Center, United States
Supervisors: David Kaplan, professor and chair of biomedical engineering at Tufts University
John’s work focuses on creating thick cuts of meat, like steaks and chicken fillets. Tissue engineers have long struggled to produce large tissues—like cuts of cultured meat—thicker than a millimeter (think: a credit card). This is because they lack the tools to deliver nutrients deep into tissues. John is designing bioreactors that use vessels to deliver nutrients and oxygen to large muscle structures, much like how the heart pumps blood through vessels.
John’s system could help to grow thick pieces of cell-cultured meat like steaks at an industrial scale. Due to scientific limitations, it’s currently much easier to grow ground meat than thick cuts.
To find out more about this project, listen to our podcast where we talk to John about methods to generate macroscale constructs of muscle and fat via perfused 3D tissue culture strategies.Listen Now