Making Muscle Faster
Speeding up muscle formation
Brodie Peace
The University of Melbourne, Australia
cell
media
Overview
Who: Brodie Peace, honours student in food science
When: 2021 – Present
Institutes: The University of Melbourne, Australia
Supervisors: Robyn Warner, professor of meat science at the University of Melbourne
Summary
In an animal, many cues help cells turn into muscle. Brodie is investigating how to harness one of these, nitric oxide, to make cells form muscle faster for cultured meat production. Brodie will test food-approved additives to study if, and how, they speed up muscle formation for cultured meat.
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- Brodie working on cell culture in the lab
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- C2C12 myoblasts forming muscle fibers in culture (H&E stained)
Why This Matters
Speeding up differentiation could help make cultured meat more commercially viable – more meat in less time!
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