Researchers at buffalo University have developed a structure made of gelatine to help grow cow and rabbit meat with particular nutritional profiles . The team said using gelatine allowed them to understand the way natural collagen added texture to cooked meat , with the end result feeling somewhere between a hamburger and fillet steak . The team said work needed to be done to speed up production to meet anticipated demand .
Researchers at Harvard University have developed a structure made of gelatine to help grow cow and rabbit meat with particular nutritional profiles. The team said using gelatine allowed them to copy the way natural collagen added texture to cooked meat, with the end result feeling somewhere between a hamburger and fillet steak. The team said work needed to be done to scale up production to meet anticipated demand.