Tissue-engineering whole-cut chicken
2021-2022
Dr. Feddern is exploring a process that utilizes food-safe bacterial cellulose structures to tissue engineer whole-cut chicken.
PRODUCTION PLATFORM: Cultivated
TECHNOLOGY SECTOR: Scaffolding
Project aims
This project will use food-safe, 3D bacterial cellulose “cocoons” as scaffolds for whole-cut cultivated chicken. It will also assess the scalability of bacterial cellulose structures for future cultivated meat scaffolding. This work will result in the creation of prototypes of boneless chicken breasts and bone-in chicken wings.
Principal researcher
Dr. Vivian Feddern
Researcher, Embrapa Swine and Poultry, Brazil
Dr. Feddern is experienced in chemical reaction engineering and currently focuses on chicken meat products. She has explored thermal processing and chromatography applications in meat science.
New Meat Brazil 2021
This conference, hosted by the International Forum on Cultured meat and Alternative Proteins, discusses the state of cultivated meat in Brazil.
Related research
Assembling organoids into meat
Learn about Dr. Iftach Nachman’s research to assemble skeletal muscle organoid building blocks into thick whole-cuts at Tel Aviv University.
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Learn about Dr. Aline Bruna da Silva’s research on hybrid scaffolds to create 3D cultivated chicken at the Federal Center for Technological Education of Minas Gerais (CEFET-MG).
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GFI is building plant-based tissue scaffolds for cultivated meat with Dr. Masatoshi Suzuki at University of Wisconsin, Madison
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