Edible Meat Grown in a FactoryI thought mcd's already did this...
Experiments for NASA space missions have shown that small amounts of edible meat can be created in a lab. But the technology that could grow chicken nuggets without the chicken, on a large scale, may not be just a science fiction fantasy.
In a paper in the June 29 issue of Tissue Engineering, a team of scientists, including University of Maryland doctoral student Jason Matheny, propose two new techniques of tissue engineering that may one day lead to affordable production of in vitro - lab grown -- meat for human consumption. It is the first peer-reviewed discussion of the prospects for industrial production of cultured meat.
The idea of culturing meat is to create an edible product that tastes like cuts of beef, poultry, pork, lamb or fish and has the nutrients and texture of meat.
Matheny's team developed ideas for two techniques that have potential for large scale meat production. One is to grow the cells in large flat sheets on thin membranes. The sheets of meat would be grown and stretched, then removed from the membranes and stacked on top of one another to increase thickness.
The other method would be to grow the muscle cells on small three-dimensional beads that stretch with small changes in temperature. The mature cells could then be harvested and turned into a processed meat, like nuggets or hamburgers.
"With a single cell, you could theoretically produce the world's annual meat supply. And you could do it in a way that's better for the environment and human health. In the long term, this is a very feasible idea."
Matheny saw so many advantages in the idea that he joined several other scientists in starting a nonprofit, New Harvest, to advance the technology.
Good opportunity to customize meat as functional food.
Paper Says Edible Meat Can be Grown in a Lab on Industrial Scale :: University Communications Newsdesk, University of Maryland