Hebrew University of Jerusalem engineers develop metamaterials to replicate meat texture

Researchers from The Hebrew University of Jerusalem have introduced a novel method for producing meat analogs that closely mimic the texture and structure of traditional meat cuts. Detailed in a recent publication in Nature Communications, the team employed metamaterials — composite materials with properties defined by their structure — to replicate the intricate architecture of muscle and fat tissues. Led by Dr Mohammad Ghosheh and Professor Yaakov Nahmias, the engineers adapted injection molding techniques from the polymer industry, marking the first application of this high-capacity manufacturing process in alternative meat production. This approach addresses longstanding challenges in replicating the fibrous texture of muscle tissue and the structural integrity of animal fat, both of which are critical for creating convincing meat substitutes.

The researchers developed a system that integrates two novel materials. The first is a Low-Temperature Meat Analog (LTMA), which is designed to emulate the fibrous texture of muscle tissue, providing the characteristic chew associated with traditional meat. The second is a plant-protein-stabilized oleogel, named Proteoleogel (PtoG), which replicates the structural integrity and cooking behavior of animal fat, ensuring that the mouthfeel and flavor release during cooking are on par with conventional meat. By combining these materials, the team successfully produced complex meat analogs, including steaks, chops, and T-bones, with remarkable precision. Blind taste tests revealed that participants could not distinguish between these analogs and conventional meat, demonstrating the potential for wide consumer acceptance.

A key advantage of this approach lies in its scalability and cost-effectiveness. While traditional methods, such as 3D printing, have made strides in producing realistic meat alternatives, they are often slow and prohibitively expensive, making them difficult to scale for commercial production. In contrast, the use of injection molding allows for the rapid production of meat analogs at significantly lower costs approximately US$9 per kilogram. This represents a substantial reduction compared to the costs associated with 3D printing and positions this method as a commercially viable option for scaling meat alternatives.

The environmental benefits of this innovation are significant. Livestock farming is a major contributor to global freshwater use and greenhouse gas emissions, accounting for over 30% of the planet’s freshwater consumption and substantial carbon outputs. Developing scalable, high-quality meat alternatives could reduce the environmental impact of meat production by decreasing the resources and emissions involved. Professor Nahmias highlighted the broader implications of their work, noting that by harnessing the unique structural properties of metamaterials, the food industry could take a significant step toward more sustainable production practices.

This research represents a potential shift in how meat substitutes are developed and produced, offering a path toward more accessible, high-quality alternatives for consumers while addressing critical environmental challenges. As the demand for sustainable food solutions continues to grow, this scalable method could help bridge the gap between technological innovation and everyday affordability.