Business
Successful Prototypes of Lab-Grown Fillets of Meat
Successful Prototypes of Lab-Grown Fillets of Meat.
About this update from Bsf Enterprise Plc
[{"type":"text","content":"\n \n \n 15 November 2022\n \n \n \n \n \n \n \n \n \n BSF Enterprise PLC\n \n (\"BSF\" or the \"Company\")\n \n \n \n \n \n Successful Prototypes of Lab-Grown Fillets of Meat\n \n \n Ground-breaking Prototypes Exceed Expectations\n \n \n \n \n \n \n \n BSF Enterprise plc, an investment company focused on unlocking the next generation of biotech solutions, announces that its wholly owned subsidiary, 3D Bio-Tissues, has reached another milestone in successfully producing three small prototype fillets of cultivated meat. This is a major step forward toward 3D Bio-Tissues' objective of producing the UK's first full-scale cultivated meat fillet, which it expects to showcase in the coming months.\n \n \n \n \n \n 3D Bio-Tissues (3DBT) produced three small meat fillets of approximately 30 mm in height and 15 mm in diameter, with an average weight of 5 grammes, utilising innovative proprietary methods. It then tested the prototypes across a variety of attributes to ascertain their quality and similarity to conventional meat, with comprehensively positive results.\n \n \n \n \n \n In their raw state the lab-grown fillets exhibited structural integrity and resistance to breaking when being manipulated and compressed. The fillets resembled conventional farm grown meat to touch with similar consistency and elasticity and no obvious aroma.\n \n \n \n \n \n Two of the fillets were then pan fried, cooking rapidly and throughout while maintaining integrity and shape and exhibiting only minimal shrinkage, as would be expected during the preparation of high-quality farm grown meat. The fillets seared easily, showed heavy caramelisation with charring and crisping on the surface, and the aromas were identical to those of barbecued meat. In summary, the test results met, and in many areas exceeded, our expectations in all respects.\n \n \n \n \n \n A further significant development was that the prototype fillets were all produced without the use of conventional plant-based scaffolds or fillers, as have been universally adapted by the industry to date in order to ensure structural integrity. The fillets were therefore 100% meat, leading the Company to believe this is one of the world's first 100% cultivated meat fillets to be produced.\n \n \n \n \n \n This was made possible as the fillets were cultured in 3...