Korean scientists recreate marbled meat texture in cultivated beef using self-healing scaffold

Researchers in South Korea have developed a self-healing scaffold that replicates the marbling of conventional meat, marking a significant step forward in the realism and commercial viability of cell-cultivated meat. The breakthrough allows scientists to grow muscle and fat cells in precise arrangements, mimicking the complex texture and juiciness of traditional cuts for the first time.

The development, led by Professor Park Je-young of the Department of Chemical and Biological Engineering at Sogang University, was the result of a collaboration with Professor Oh Dong-yeop of Inha University and Senior Researcher Kim Hyo-jung of the Korea Research Institute of Chemical Technology. Their findings were published in ACS Applied Materials & Interfaces, where the work was also featured on the cover of the June issue.

Until now, most cell-cultivated meat has been criticized for lacking the familiar structure of conventional cuts. The typical outcome has resembled a uniform block of muscle, due to the challenge of growing fat and muscle cells together in a structured, consistent way. Without intramuscular fat – or marbling – the resulting product often misses the texture and mouthfeel that many consumers expect.

The Korean team’s self-healing polymer scaffold solves this problem by allowing muscle and fat cells to be cultured separately and then assembled together, much like fitting Lego pieces into place. The scaffold maintains its shape and function even under physiological conditions, such as body temperature and high moisture, which are typical during meat cultivation.

“Muscle or fat cells can be cultured separately on the scaffold, and then assembled like Lego blocks to easily realize marbled tissues,” the researchers stated. “This can significantly increase production efficiency for the commercialization of cultivated meat.”

Their process not only recreated the signature marbled appearance but also replicated the essential interplay between muscle and fat that gives meat its distinctive chewiness and juiciness. The team confirmed the effectiveness of the design through experiments showing high levels of cell alignment and tissue stability within the scaffold – factors necessary for mimicking the layered, fibrous quality of traditional meat.

Photos released by the team show both raw and fried samples of the cultivated product, clearly exhibiting visual similarities to conventional meat. The scaffold’s ability to hold structure during cooking further reinforces its potential for use in real-world food applications.

Crucially, the new scaffold material is inexpensive and adaptable to existing cultivated meat production lines. This addresses one of the most persistent hurdles in the sector: cost. While early prototypes of cell-cultivated meat often cost hundreds of dollars per piece, scalable production techniques like this one could help bring prices down significantly.

“To replicate the texture and taste of real meat, it is necessary to go beyond simply cultivating cells to recreate complex tissue structures,” said the research team. “Self-healing scaffolds may be the key to achieving that.”

By providing a method to reliably integrate fat and muscle into realistic cuts, the technology brings the cultivated meat industry closer to matching the full sensory experience of animal-based products – something that has remained elusive even as nutritional and environmental arguments have gained traction.

The study’s publication in ACS Applied Materials & Interfaces marks international recognition for a development that could help shift cultivated meat from novelty to necessity. As researchers and companies continue to seek better textures, flavors, and affordability, innovations like these scaffolds could form the backbone of future commercial offerings.