In a study published in Nature Communications, engineers from The Hebrew University of Jerusalem have unveiled a novel approach to creating whole cuts of meat using advanced metamaterials.

This development addresses longstanding challenges in replicating the texture and structure of traditional meat while offering a scalable production method that significantly outperforms current 3D printing technologies.

Led by Dr Mohammad Ghosheh and Professor Yaakov Nahmias, the team has leveraged principles from aerospace engineering to develop two key metamaterials: a low-temperature meat analog (LTMA) that mimics the fibrous texture of muscle tissue, and a proteoleogel (PtoG) that stabilises plant proteins to replicate the structural integrity and cooking behaviour of animal fat.

This innovative combination allows for the creation of complex meat cuts, such as steaks, chops and T-bones, with precision and sensory fidelity.

The use of injection molding – a high-capacity manufacturing process traditionally associated with the polymer industry – marks a significant advancement in the production of alternative meats.

This technique is expected to reduce production costs to approximately $9 per kilogram, nearly a quarter of the cost associated with 3D printing methods, thereby making sustainable meat alternatives more accessible to a broader consumer base.

The implications of this research signal a potential shift in how food manufacturers approach the production of meat alternatives. Current 3D printing methods are often criticised for being slow and costly, limiting their scalability in commercial applications.

The adoption of injection molding could transform the landscape of alternative protein production, making it a viable option for large-scale food manufacturers.

Blind taste tests conducted during the study demonstrated the sensory appeal of the new meat analogs, with participants reportedly unable to distinguish between the steak analog and traditional meat. This finding is particularly significant, as whole cuts of meat account for over half of global meat consumption.

The ability to produce meat alternatives that closely mimic the sensory experience of traditional meat could enhance consumer acceptance and drive demand for sustainable protein sources.

With livestock farming responsible for over 30% of global freshwater use and significant greenhouse gas emissions, innovations like these are crucial in building a sustainable food system. By introducing new metamaterials into the culinary landscape, this research provides a blueprint for designing food products that are both appealing and environmentally friendly.

Nahmias said: "Our work demonstrates the untapped potential of metamaterials in food technology. By harnessing their unique structural properties, we have developed a solution that is not only sustainable but also scalable, addressing the growing global demand for meat while mitigating its environmental impact."

Image credit: © Hebrew University

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