Lab-grown pork Will be available within five Years:
A new San Francisco-based startup, Memphis Meats, is planning on growing beef and pork in laboratory bioreactors, aiming to be the first company to bring lab-grown meat into the mainstream market, according to Gizmodo. Furthermore, the company says that its animal-free products will be available to high-end customers in the next three to four years and lab-grown pork will be available within five years.
As of now, lab-grown meat is expensive - the first stem cell burger cost $330,000 to create, but each year production costs are falling, and it's not completely unlikely that this form of meat will eventually be a novel alternative to the resource requirements of growing a cow, which include water, food, energy, time and space.
Of course, there are still many barriers to overcome. Memphis Meats is growing its animal tissue in bioreactors that require stem cells and nutrients. Lab-grown pork meat
Scientists from Eindhoven University in The Netherlands have for the first time grown pork meat in the laboratory by extracting cells from a live pig and growing them in a petri dish.
The scientists, led by Professor of Physiology Mark Post, extracted myoblast cells from a living pig and grew them in a solution of nutrients derived from the blood of animal fetuses (although they intend to replace the solution with a synthesized alternative in the future).
Professor Post said artificially cultured meat could mean the meat of one animal could be increased to a volume equivalent to the meat of a million animals, which would reduce animal suffering and be good for the environment. As long as the final product looks and tastes like meat, Post said he is convinced people will buy it.
At present the product is a sticky, soggy and unappetizing muscle mass, but the team is seeking ways to exercise and stretch the muscles to turn the product into meat of a more familiar consistency
Read more at: Pork meat grown in the laboratory
The scientists, led by Professor of Physiology Mark Post, extracted myoblast cells from a living pig and grew them in a solution of nutrients derived from the blood of animal fetuses (although they intend to replace the solution with a synthesized alternative in the future).
Professor Post said artificially cultured meat could mean the meat of one animal could be increased to a volume equivalent to the meat of a million animals, which would reduce animal suffering and be good for the environment. As long as the final product looks and tastes like meat, Post said he is convinced people will buy it.
At present the product is a sticky, soggy and unappetizing muscle mass, but the team is seeking ways to exercise and stretch the muscles to turn the product into meat of a more familiar consistency
Read more at: Pork meat grown in the laboratory
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| PORK MEAT GROWN IN THE LABORATORY |
