Crafting the perfect bite of meat: Engineers develop metamaterials that mimic muscle and fat architecture
This article has been reviewed according to Science X's editorial process and policies. Editors have highlighted the following attributes while ensuring the content's credibility:
In a new publication in Nature Communications, Israeli and Palestinian engineers from The Hebrew University of Jerusalem pioneered the use of metamaterials to create whole cuts of meat. The work leverages cutting-edge materials science to overcome the long-standing challenges of replicating the texture and structure of traditional meat while offering a scalable and cost-effective production method that surpasses 3D printing technology.
Metamaterials are composite materials whose properties arise from their structure rather than their composition. By adopting principles typically used in the aerospace industry, the team, led by Dr. Mohammad Ghosheh and Prof. Yaakov Nahmias from Hebrew University, developed meat analogs that mimic the intricate architecture of muscle and fat. These analogs are produced using injection molding, a high-capacity manufacturing process borrowed from the polymer industry, marking the first time this technology has been applied to alternative meat production.
Central to the innovation are two novel metamaterials: a low-temperature meat analog (LTMA) that replicates the fibrous texture of muscle tissue, and proteoleogel (PtoG), a plant-protein-stabilized oleogel that emulates the structural integrity and cooking behavior of animal fat. Together, these materials allow the creation of complex meat cuts, such as steaks, chops, and T-bones, with remarkable precision and sensory fidelity.
