Business
Successful Cultivated Meat Test
Successful Cultivated Meat Test.
About this update from Bsf Enterprise Plc
[{"type":"text","content":"\n\n30 May 2023\n \nBSF Enterprise PLC\n(\"BSF\" or the \"Company\")\n \nSuccessful Cultivated Meat Test\nBSF (LSE: BSFA; OTCQB: BSFAF), the Main Market listed biotech company and the owner of pioneering UK-based clinical and cellular agriculture company 3D Bio-Tissues, is pleased to announce that it has successfully produced a further two full-scale fillets of cultivated pork, as well as a cultivated pork strip, which were presented at a technical event on Friday 25 May 2023.\n The cultivated pork fillets each measured 5 cm in diameter, 3 cm in height, and circa 60 g in weight, making them similar in size to traditional 2-ounce tenderloin steaks. This time, the Company had worked on increasing the thickness of the fillet in comparison to the fillet produced in January this year. In addition, the Company produced a cultivated pork strip, or 'noodle' measuring circa 30 cm in length and 1 cm in diameter. The development of the pork strip demonstrates the effectiveness of the Company's intellectual property in being applied to produce meat in the future as a consumer-ready, 'pre-sliced' form for cooking purposes.\nThe cultivated meat products were produced using 3DBT's patented, serum-free and animal-free cell booster City-MixTM, which eliminates the requirement of conventional plant-based scaffolds, blends or fillers, as have been universally adopted by the industry to date to ensure structural integrity of cultivated meat products. 3DBT's products are therefore 100% structured meat, produced without any animals suffering in its production.\nThe latest iteration of 100% meat products underwent testing, with data collected and study participants invited to inspect the product in a raw and cooked state. Study participants were limited to those persons who had a direct working relationship or involvement with the Company. The cultivated meat fillets were then pan-fried and presented formally by a trained, independent chef, while the meat strip was first cut in two portions, and subsequently poached or pan-fried, in order to test an array of cooking methods. The chef's involvement was key to demonstrating that the cultivated meat could be handled and cooked in the same way as traditional meat, and the results were very positive.\nThe Company is pleased to confirm that the 100% cultivated meat products were very si...