Lab-grown meat is also called In vitro or cultured meat. It is a type of meat produced by in vitro cultivation of muscle cells, rather than through traditional livestock farming. In vitro cultivation of tissue begins with cells taken from a live animal. These cells are then placed in a culture medium (a solution that provides all the nutrients required for growth) and allowed to grow into muscle fibers. Lab-grown meat is made from the same types of tissues as conventional meat: skeletal muscle, heart muscle, and fat. The benefits of cultured meat include food safety, reduction in environmental impact, and ethical concerns about animal welfare. We, at Otherfood, have a mission to share all the exciting news related to healthy plant-based diet, so stay tuned for more of our contents!
In 2013, professor Mark Post at Maastricht University pioneered a proof-of concept for cultured meat by creating the first hamburger patty grown directly from cells. Since then other prototypes have emerged to challenge this new innovation including Super Meat’s farm to Fork restaurant called “The Chicken” which opened in Tel Aviv testing consumer reaction when it serves their ‘cultured chicken’ burger. In December 2020 eat just announced they will be selling cell cultivated steak on site.
The terms healthy meat, slaughter-free meats and in vitro meats have all been used to refer to the product. Some people call it lab grown or cell based but most just say synthetic when talking about what type of food they are making with artificial ingredients instead natural ones like vegetables for instance.
The idea of growing meat in an industrial setting has long captivated the public imagination. In 1931, Winston Churchill wrote that we would one day be able to eat foods such as chicken wings or breast without having a whole bird and its guts: ‘We escape absurdity by producing these parts separately under suitable conditions.’
The first authentic, edible beef burger was invented by Dutch doctor Mark Post at Maastricht University in 2013. The patty comprised 20,000 strands of muscle tissue costing over $300k and needing two years to produce!
Memphis Meats is a Silicon Valley startup that began in 2016 with the goal of revolutionizing food production by creating meat from stem cells. They were successful at it and have since made many breakthroughs, such as their first chicken tenders shown off publicly last year during March 2017.[58][59] This company was later featured on Netflix’s 2020 Meat The Future documentary about cultured meats ready for consumption today.
In 2019, 3D bioprinting solutions aboard the International Space Station cultivated meat cells to create a scaffold from which they could eventually extrude food products. This was achieved through Microanging Technology’s Laser Extruder system that melted biological materials at room temperature for 18 hours with no spoilage or contamination while also producing less greenhouse gases than traditional farming methods due in part by its ability produce more nutritious protein sources free of bacteria.
ab grown meat is a hot topic in the food industry, and for good reason. It has the potential to revolutionize how we produce and consume meat products. But what exactly is lab grown meat? And what are the benefits of making the switch? In this blog post, we’ll answer those questions and more. We’ll also provide you with the latest news about food tech and eco-friendly diets so that you can stay up-to-date on all things related to sustainable eating. Are you excited about lab grown meat? We certainly are!
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