Scientists Forecast Meat Grown on Kitchen Counter

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Scientists Forecast Meat Grown on Kitchen Counter

... Quote:
Scientists are trying to develop an industrial process that grows meat tissue from a few cells in a lab – or even at home, in a device like a bread maker.

Jason Matheny, University of Maryland researcher, says lab-grown meat would have lower fat content.
Instead of being cut from a farm animal, the beef, pork or chicken would be grown in incubators from a few starter cells, a growth medium and some hormones to get the cells to divide.

The first attempts by scientists who grow animal muscle tissue in the lab have been small in scale. But researchers are looking forward to the day when meat could be cultivated in industrial bioreactors or even in a device sitting on a kitchen counter.

"Right now, the scale that's being used in the research is about one-half of a litre for ... the incubator the muscle is grown in," said University of Maryland researcher Jason Matheny.

Lab-grown meat could have less fat, diseases

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That would be nice, safe and cheaper.
By YCON: posted on 4-4-2006








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