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This Breakthrough in Lab-Grown Meat Could Make it Look Like Real Flesh

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Scientists at Harvard have created a texture in meat grown in a lab close to the actual animal meat we're used to. Would you eat it?
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Human meat consumption is bad for the planetlivestock raised for food makes up for approximately 14-18% of our greenhouse gas emissions, and the land requirements to grow their food is responsible for nearly 80% of all deforestation in the Amazon.

80%!

So scientists have been working to create a realistic imitation for animal meat in a lab, and with a recent breakthrough researchers from Harvard have come one step closer to making lab-grown meat taste and feel like the real deal.

How?

Gelatin.

The researchers were trying to mimic skeletal muscle tissue in long thin fibers. And you cant grow muscle cells in that fiber structure in a petri dish all by themselvesthe cells need something to latch onto as they grow.

That is where the gelatin comes in, the material had to be edible, cheap, and something cells could attach to.

While the creation of muscles in lab-grown meat is a step in the right direction, lab-made meat is still very much so a work in progress.

Find out more about the quest to create lab-grown meat on this episode of Elements.

#Meat #Lab #FoodScience #Sustainability #Food #Seeker #Science #Elements

How This Lab-Grown Patch Could Repair Your Heart - https://youtu.be/aUOOJXqKGrk

Read More:
Real texture for lab-grown meat
https://news.harvard.edu/gazette/story/2019/10/lab-grown-meat-gains-muscle-as-it-moves-from-petri-dish-to-dinner-plate/
"The materials-science expertise of the chefs was impressive, said Parker. After discussions with them, I began to wonder if we could apply all that we knew about regenerative medicine to the design of synthetic foods. After all, everything we have learned about building organs and tissues for regenerative medicine applies to food: healthy cells and healthy scaffolds are the building substrates, the design rules are the same, and the goals are the same: human health. This is our first effort to bring hardcore engineering design and scalable manufacturing to the creation of food.

The race to make a lab-grown steak
https://www.technologyreview.com/s/612925/the-race-to-grow-a-more-planet-friendly-burger/
"In October 2018 a study in Nature found that we will need to change our diets significantly if were not to irreparably wreck our planets natural resources. Without changes toward more plant-based diets, says Marco Springmann, a researcher in environmental sustainability at the University of Oxford and the lead author of the Nature paper, there is little chance to avoid dangerous levels of climate change.

The clean meat industry is racing to ditch its reliance on foetal blood
https://www.wired.co.uk/article/scaling-clean-meat-serum-just-finless-foods-mosa-meat
"But the clean meat industry has a messy problem. None of the major players have managed to grow meat without using animal serum a blend of growth-inducing proteins usually made from the blood of animals. The most popular is foetal bovine serum (FBS), a mixture harvested from the blood of foetuses excised from pregnant cows slaughtered in the dairy or meat industries. FBS contains a cocktail of proteins that make it ideally-suited for helping all kinds of animal cells grow and duplicate. Thats why its a miracle juice, its got a protein for everyone, says Michael Selden, CEO of lab-grown fish startup Finless Foods. Other animal serums work for one or two cell types, but FBS is a natural all-rounder."

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