Lab-grown meat is in the news again, but would you eat it?
“…the idea that the way in which meat is produced conventionally is ‘the way nature intended’ seems absurd and finding a viable alternative that can produce meat without killing animals is anything but disgusting.”
Published by Alice Manterfield, MSci Student at the University of #Nottingham.
Jeremy samples cultured beef without hesitation.
I have been following the technology behind lab-grown meat since I first saw an introductory article about it in The New Scientist as a teenager. In a nutshell, cultured meat is a form of cellular agriculture, producing meat from cell culture rather than by traditional livestock methods. The first step in growing cultured meat is to isolate animal cells that have a rapid rate of proliferation. While stem cells can be used for this, myoblasts are often favoured as they have already differentiated sufficiently and their proliferation rate, while lower, is high enough to be useful. These cells are placed in an appropriate growth medium and grown on a scaffold to promote a three dimensional structure. A team of four scientists from the Netherlands headed by Mark Post created the world’s first burger made from cultured meat in 2013 from muscle strips derived from…
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