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Even though it doesn’t look like it, this jelly-like mass could make lab-grown meat taste like real meat

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Researchers in South Korea have found that a new type of scaffold for lab-grown meat might be able to make the cultured proteins taste like real meat.

There has been a lot of talk about cultured meat, which means animal products that were grown in a lab instead of on a farm. However, it hasn’t had the effect on our diets that was promised. Some of the reasons for this aren’t a surprise: for example, they’re hard to buy in the few countries where they’ve been approved at all because of the long and necessary regulatory processes. But that hasn’t been the only problem the new industry has had.

There is still agreement among people who support cultured meat that the taste isn’t quite there yet.

“The experience was more like eating tofu or seitan than chicken,” Joe Fassler wrote in a February essay for the New York Times. “A die-hard meat eater would never be happy with it.”

This is a very important issue for people who say that cultured meat can solve the environmental and moral problems that come with raising animals in the traditional way. The new paper says that the answer lies in something that the industry hasn’t paid much attention to so far: the taste of the meat.

We know what you’re thinking: when you’re making food, the taste is the first thing you think about, right? However, cultured meat isn’t like other products; it’s not meant to be new or tasty on its own; instead, it’s meant to replace a food that’s already widely available.

So, most of the work that has gone into making lab-grown meat has been focused on making it taste as much like real meat as possible. So far, the results have been mixed. Previous research has mostly looked at ways to make cells behave like meat by changing their mass and how they differentiate, the new study says.

“However, some things about meat that have to do with food, like its texture and flavor, are linked to blood and different biological tissues, like muscle, fat, and connective tissues.” Although research on cultured meat is still at the cell culture level rather than the tissue culture level, it is not yet possible to make it behave like meat.

So, instead of working on the texture and structure of slaughtered meat, the team chose to focus on making cultured meat, especially grilled beef, smell and taste better. They realized that the key would be to copy the Maillard reaction. This is a chemical process that happens when food is cooked and reducing sugars react with amino acids, changing the color, flavor, and smell of the food.

The Science of Cooking says, “Hundreds of different flavor compounds are made.” “These compounds then break down into even more new flavor compounds, and so on.” The taste compounds that are formed during the Maillard reaction are very different for each type of food.

To make this change, the team made a new scaffold for the cultured meat cells that could adapt to different temperatures. The paper says that when the cultured meat cells are heated to 150 °C, the flavor compound inside them “releases” itself. The cells are made of gelatin and contain a switchable flavor compound.

But was the beef good enough? The scientists used a rather amusing “e-nose” to compare the lab-grown beef to some store-bought slaughtered beef as part of their chemical analysis, which showed that the answer was yes.

The authors say, “Our results confirm that the SFC [switchable flavor compound] can help with the controlled release of the meaty flavor compounds from the scaffold, which will eventually allow the production of flavor-rich cultured meat.”

So, will lab-grown beef soon be available in stores? Most likely not. The team comes to the conclusion that more research is needed to get a better understanding of the flavor compounds. They also say that the recipe might need to be changed if different concerns about animal-derived ingredients are taken into account.

There’s also one more little thing in the paper that might make you lose your appetite. The team says that even though the breakthrough is “remarkable,” “this study still encounters a critical limitation.”It’s not safe to assume that the reagents used are food-grade.

Oh, okay. We might get the tofu after all.

The study was written up in the Nature journal.

As Editor here at GeekReply, I'm a big fan of all things Geeky. Most of my contributions to the site are technology related, but I'm also a big fan of video games. My genres of choice include RPGs, MMOs, Grand Strategy, and Simulation. If I'm not chasing after the latest gear on my MMO of choice, I'm here at GeekReply reporting on the latest in Geek culture.

Artificial Intelligence

Google DeepMind Shows Off A Robot That Plays Table Tennis At A Fun “Solidly Amateur” Level

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Have you ever wanted to play table tennis but didn’t have anyone to play with? We have a big scientific discovery for you! Google DeepMind just showed off a robot that could give you a run for your money in a game. But don’t think you’d be beaten badly—the engineers say their robot plays at a “solidly amateur” level.

From scary faces to robo-snails that work together to Atlas, who is now retired and happy, it seems like we’re always just one step away from another amazing robotics achievement. But people can still do a lot of things that robots haven’t come close to.

In terms of speed and performance in physical tasks, engineers are still trying to make machines that can be like humans. With the creation of their table-tennis-playing robot, a team at DeepMind has taken a step toward that goal.

What the team says in their new preprint, which hasn’t been published yet in a peer-reviewed journal, is that competitive matches are often incredibly dynamic, with complicated movements, quick eye-hand coordination, and high-level strategies that change based on the opponent’s strengths and weaknesses. Pure strategy games like chess, which robots are already good at (though with… mixed results), don’t have these features. Games like table tennis do.

People who play games spend years practicing to get better. The DeepMind team wanted to make a robot that could really compete with a human opponent and make the game fun for both of them. They say that their robot is the first to reach these goals.

They came up with a library of “low-level skills” and a “high-level controller” that picks the best skill for each situation. As the team explained in their announcement of their new idea, the skill library has a number of different table tennis techniques, such as forehand and backhand serves. The controller uses descriptions of these skills along with information about how the game is going and its opponent’s skill level to choose the best skill that it can physically do.

The robot began with some information about people. It was then taught through simulations that helped it learn new skills through reinforcement learning. It continued to learn and change by playing against people. Watch the video below to see for yourself what happened.

“It’s really cool to see the robot play against players of all skill levels and styles.” Our goal was for the robot to be at an intermediate level when we started. “It really did that, all of our hard work paid off,” said Barney J. Reed, a professional table tennis coach who helped with the project. “I think the robot was even better than I thought it would be.”

The team held competitions where the robot competed against 29 people whose skills ranged from beginner to advanced+. The matches were played according to normal rules, with one important exception: the robot could not physically serve the ball.

The robot won every game it played against beginners, but it lost every game it played against advanced and advanced+ players. It won 55% of the time against opponents at an intermediate level, which led the team to believe it had reached an intermediate level of human skill.

The important thing is that all of the opponents, no matter how good they were, thought the matches were “fun” and “engaging.” They even had fun taking advantage of the robot’s flaws. The more skilled players thought that this kind of system could be better than a ball thrower as a way to train.

There probably won’t be a robot team in the Olympics any time soon, but it could be used as a training tool. Who knows what will happen in the future?

The preprint has been put on arXiv.

 

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Astronomy

Witness the rare celestial event of Mars and Jupiter reaching their closest proximity in the sky this week, a phenomenon that will not occur again until 2033.

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Mars and Jupiter will be only 0.3 degrees apart in the sky on August 14. From our point of view, this passage is very close. If you miss it, you won’t be able to see another one until 2033.

When two objects pass each other in the sky from our point of view, this is called a conjunction. Every time two planets came together, the closer one would block out the other because they would all be moving in a perfectly flat plane. The orbits of the planets are slightly different from those of the other planets, though, so they move slightly to the north and south of each other. Every time, that gap is a different size.

When two things happen close together, the results are especially stunning. Jupiter and Saturn were close enough to each other in 2020 that they could be seen in the same field of view through a telescope. This is a treat for people who like to observe the sky.

Being 0.5 degrees wide, the full moon will fit in any view that can hold the whole moon. This pair will also look good before and after the full moon.

But even with the naked eye, a close conjunction can make the sky look even more amazing. The contrast between the red of Mars and the white of Jupiter will be especially striking. However, Mars’ brightness changes a lot. When it’s at its brightest, it’s about the same brightness as Jupiter. Right now, it’s 16 times less bright. They are so bright that, unless there are clouds, you should be able to see them from all but the dirtiest cities.

Most people in the world will miss this sight, though, because they can’t see the pair of planets in the evening from anywhere on Earth. The exact time they rise depends on where you live, but it’s usually between midnight and 3 am. To see this, you will mostly need to get up before astronomical twilight starts so that you have time to get through the thickest part of the atmosphere.

For people in Europe, Africa, west Asia, and the Americas, the closest time will be 14:53 UTC, which is during the day. The mornings before and after, though, will look almost as close.

Mars and Jupiter meet about every two and a half years, but the most recent one was almost twice as far away and could only be seen in the morning. In 2029, the gaps will be just under two degrees. The next one will be even wider, at more than a degree.

When planets are close to each other, that doesn’t always mean that their distance from each other is very small. Mars has been around the Sun for 687 days, but it is now less than 100 days past its perihelion, which means it is closer than usual. Even though Jupiter is a little closer than usual, it’s not really that close. To be as close as possible to each other, Mars has to be at its farthest point, and Jupiter has to be at its closest point. So this one is not unusual.

But if you want to see something beautiful, you will have to wait more than nine years to see it again.

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Engineering

New concrete that doesn’t need cement could cut carbon emissions in the construction industry

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Even though concrete is a very common building material, it is not at all the most environmentally friendly choice. Because of this, scientists and engineers have been looking for alternatives that are better for the environment. They may have found one: concrete that doesn’t need cement.

Cement production, which is a crucial ingredient in concrete, ranks as the third most significant contributor to human-caused carbon emissions globally. Nevertheless, in recent years, a multitude of alternative techniques for producing more environmentally friendly concrete have surfaced. One proposed method involves utilizing industrial waste and steel slag as CO2-reducing additives in the concrete mixture. Another suggestion is to utilize spent coffee grounds to enhance the strength of the concrete while reducing the amount of sand required.

However, a certain company has devised a technique to produce cement-free concrete suitable for commercial enterprises.

The concrete has the potential to have a net reduction in carbon dioxide and has the ability to prevent approximately 1 metric ton of carbon emissions for every metric ton used. If this statement is accurate, the cement-free binder will serve as a noteworthy substitute for Portland cement. According to BGR, the new concrete also complies with all the industry standards of traditional cement concrete, ensuring that there is no compromise in terms of strength and durability.

While it is still in the early stages, the situation seems encouraging. C-Crete Technologies, a company specializing in materials science and holding the patents for a novel form of concrete, has utilized approximately 140 tons of this new cast-in-place (pourable) concrete in recent construction endeavors.

In September 2023, the company was granted an initial sum of almost $1 million, promptly succeeded by an additional $2 million, by the US Department of Energy to advance the progress of its technology. In addition, it has garnered numerous accolades that are facilitating its growth in operations.

The widespread adoption of cement-free concrete in future construction projects has the potential to significantly alter the environmental impact of the industry. Although C-Crete seems to be one of the few companies currently exploring these new alternatives on a large scale, it is likely that others will also start embracing them in the near future.

 

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