Pork with antioxidants was grown in a Singapore laboratory

Sorghum gives the "meat" a natural color thanks to the anthocyanins contained in the grains, and enriches the product with antioxidant properties.

The team led by Professor Huang Decian used the protein kafirin, found in red sorghum, to create special 3D porous scaffolds that support cell growth.

Kafirin has considerable advantages as a component: it is hypoallergenic, has high film-forming properties and provides a stable "meat" color of the product, which does not change after heat treatment.

Due to its unique texture, kafirin supports the attachment and differentiation of cells that form muscle tissue and fat cells, necessary for the creation of a complete structure of artificial pork.

In addition to its natural color, red sorghum laboratory pork has a high protein content (22,9%), which exceeds that of conventional meat.

Its texture remains stable even after cooking, and the absence of additional dyes makes the product natural-looking and environmentally friendly.

This project is part of a wider research aimed at creating more affordable and healthier alternative meat products. According to the researchers, the introduction of such plant frameworks will reduce the costs of the production of cultured meat and create prospects for the use of sorghum in other products, in particular in gluten-free bread substitutes and antioxidant products.