Tissue-engineering whole-cut chicken
2021-2022
Dr. Feddern is exploring a process that utilizes food-safe bacterial cellulose structures to tissue engineer whole-cut chicken.
PRODUCTION PLATFORM: Cultivated
TECHNOLOGY SECTOR: Scaffolding
Project aims
This project will use food-safe, 3D bacterial cellulose “cocoons” as scaffolds for whole-cut cultivated chicken. It will also assess the scalability of bacterial cellulose structures for future cultivated meat scaffolding. This work will result in the creation of prototypes of boneless chicken breasts and bone-in chicken wings.
Principal researcher
Dr. Vivian Feddern
Researcher, Embrapa Swine and Poultry, Brazil
Dr. Feddern is experienced in chemical reaction engineering and currently focuses on chicken meat products. She has explored thermal processing and chromatography applications in meat science.
New Meat Brazil 2021
This conference, hosted by the International Forum on Cultured meat and Alternative Proteins, discusses the state of cultivated meat in Brazil.
Related research
Assembling organoids into meat
Learn about Dr. Iftach Nachman’s research to assemble skeletal muscle organoid building blocks into thick whole-cuts at Tel Aviv University.
Hybrid scaffolds for cultivated chicken
Learn about Dr. Aline Bruna da Silva’s research on hybrid scaffolds to create 3D cultivated chicken at the Federal Center for Technological Education of Minas Gerais (CEFET-MG).
Plant-based scaffolds
GFI is building plant-based tissue scaffolds for cultivated meat with Dr. Masatoshi Suzuki at University of Wisconsin, Madison
Smart scaffolds for cultivated meat
Learn about Dr. Oded Shoseyov’s research to develop cost-effective “smart scaffolds” for the cultivated meat industry at the Hebrew University of Jerusalem.
Explore research opportunities
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Cultivated
Incorporating growth factors into scaffolds to reduce costs and introduce spatial heterogeneity
Growth factors (GFs) can be incorporated into scaffolds as a strategy for both reducing costs and improving product quality of cultivated meat. Open-access research is needed to test the feasibility…
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Cultivated
Scaffolds and structural approaches to optimize fat distribution and content in cultivated meat
The inclusion of fat and marbling in cultivated meat is likely to increase its flavor, texture, and consumer appeal. Structural approaches using edible microcarriers, hydrogels, and 3D bioprinting present promising…
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Cultivated
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Plant-Based
Plant-based scaffolds to improve cultivated meat nutrition
A variety of plant-based scaffolds present the opportunity to combine the natural nutritional and structural benefits of plants with the taste and high protein of cultivated meat. Bacterial nanocellulose from…
Check out related resources
GFI Brazil organizes cultivated meat workshop for ANVISA and MAPA representatives
The Good Food Institute Brazil organized a workshop for Brazilian regulators, focusing on teams from the Department of Inspection of Animal Products of the Ministry of Agriculture, Livestock and Supply (DIPOA/MAPA) and from the Agency’s General Food Management National Health Surveillance (GGALI/Anvisa).
The science of cultivated meat
Learn about the science of cultivated meat and the challenges that must be addressed for commercial production.
