Creating the perfect morsel of meat: Engineers develop metamaterial that mimics the structure of muscle and fat

In a new publication in Nature Communications, Israeli and Palestinian engineers at the Hebrew University of Jerusalem have pioneered the use of metamaterials to create whole meat. This effort leverages cutting-edge materials science to overcome the long-standing challenge of recreating the texture and structure of traditional meat while providing a scalable and cost-effective production method beyond 3D printing technology. I will.

Metamaterials are composite materials whose properties arise from their structure rather than their composition. A team led by Dr Mohammad Ghoshe and Professor Yaakov Nahmias from Hebrew University has developed a meat analog that mimics the complex structure of muscle and fat by adapting principles commonly used in the aerospace industry. These lookalikes are manufactured using injection molding, a high-volume manufacturing process borrowed from the polymer industry and the first time the technology has been applied to the production of meat substitutes.

At the heart of this innovation are two new metamaterials. cold meat analogs (LTMAs) that mimic the fibrous quality of muscle tissue, and proteoreogels (PtoGs), plant protein-stabilized oleogels that emulate the structural integrity and cooking behavior of animals. fat. Together, these ingredients allow you to create intricate cuts of meat like steaks, chops, and T-bones with incredible precision and tactile fidelity.

The impact of this technology extends beyond culinary innovation. Unlike existing 3D printing methods for meat analogs that are time-consuming and expensive, injection molding offers an innovative leap forward in scalability and affordability. For large-scale production, this method reduces costs to $9 per kilogram, nearly a quarter of the cost of 3D printing, making sustainable meat alternatives available to a wider audience.

Blind taste tests conducted as part of the study revealed the sensory appeal of these products, with participants unable to tell the difference between a similar steak and traditional meat. This milestone marks a major step forward in consumer acceptance of sustainable alternative proteins, particularly in whole cuts, which account for more than half of global meat consumption.

“Our research shows the untapped potential of metamaterials in food technology,” said Professor Nahmias. “By taking advantage of its unique structural properties, we have developed a solution that is not only sustainable but also scalable to meet the growing global demand for meat, while reducing environmental impact.”

This research represents a fusion of materials science and gastronomy and provides a blueprint for the future of food production. Livestock production accounts for more than 30% of the world’s freshwater use, and innovations like this are essential to building sustainable food systems. By introducing new metamaterials into the culinary world, this research opens new possibilities for designing food that is both sustainable and appealing.