A team of Israeli and Palestinian researchers on Wednesday unveiled an innovative method to produce “meat” using the principles of metamaterials — typically used in aerospace and high-tech industries, according to The Press Service of Israel (TPS-IL).
The process differs from lab-grown or “cultured” meat.
The study’s findings were recently published in the peer-reviewed Nature Communications.
The key to their success lies in two groundbreaking metamaterials. The low-temperature meat analogue (LTMA) mimics the fibrous structure of muscle tissue, while proteoleogel (PtoG), a plant-protein-stabilized oleogel, replicates the structural integrity and cooking behavior of animal fat. Together, these materials enable the creation of complex cuts like steaks, chops, and T-bones that closely resemble their traditional counterparts.
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One of the most notable aspects of this technology is its economic viability, the researchers said. … The researchers estimate production costs as low as $9 per kilogram at scale, nearly a quarter of the cost associated with 3D printing.
