Bioprinted chicken meat fried in laser beams

A group of biotechnological engineers at Columbia University, led by Professor Hod Lipson, have developed a technology for laser roasting 3D printed chicken. The results of the study are published in the journal Science of Food.

During the main experiment, triangular and square fragments of cultured chicken meat were used, formed from fine minced meat. They were fried using a blue LED laser with a wavelength of 445 nanometers and a power in the range of 5-10 watts. In additional tests, scientists used near (λ=980 nm) and mid-range (λ=10.6 micron) infrared lasers and a conventional toaster oven.

The researchers found out how the spectral region of the laser beam affects the speed of cooking and the taste of the product. They found that chicken roasted twice as long in the oven and lost 50% more volume than laser-treated meat. 

The most delicious well-done meat with a golden crust was obtained using a blue laser. Hod Lipson noted that, among other things, the finished dish had a more uniform texture than cooked in an oven or under the influence of an infrared laser. According to the team leader, the technology can be used for commercial purposes.