قالب وردپرس درنا توس
Home / Health / Harvard researchers bred meat in a laboratory of cow and rabbit cells. It looks very much like natural meat

Harvard researchers bred meat in a laboratory of cow and rabbit cells. It looks very much like natural meat



Researchers first succeeded in growing cow and rabbit meat on an edible gelatin basis and creating a substance that mimics the texture of natural meat, a new study published in the npj Science of Food Journal.

However, previous attempts to cultivate green meat have made it difficult to restore the long filamentous muscle fibers that make up meat.

For their research, the Harvard team borrowed a popular carnival food and spun edible fibers from gelatin using rotary jet spinning, similar to how cotton candy is made. The fibers resemble the "extracellular matrix" of the natural tissue – the "glue" that binds the tissue.

The rabbit and cow cells anchored on the gelatinous surfaces and grew much like real flesh in long and thin strips. Compared to tissue from natural rabbit muscle, the protein of the biotechnologically produced meat looked quite similar, although its tissue distribution was more similar to processed meat such as ground beef than to unprepared meat, the study said.

How close are we to eating meat from the lab?

There are still hurdles to bringing meat to supermarket shelves. The engineers are still perfecting the cultivation of the meat in large quantities and creating products that mimic the natural taste and texture of the meat.

The process is the opposite of the fast food model ̵
1; a burger patty can grow up to nine weeks. And while using the same technology needed to repair organs, more than 80% of respondents in a Pew survey said they did not eat meat grown in a laboratory.
  This company has just grown meat in space

But it is a far more environmentally friendly method of meat production and consumption which could mean fewer animals will be bred and slaughtered in the future.

According to a United Nations report from 2019, agriculture, forestry and human land use, which includes meat production, accounted for up to 44% of methane emissions between 2007 and 2016. If fewer slaughter animals are bred, this can lead to lower CO2 emissions.
"In the future, the goal is nutrient content, flavor, texture, and affordable prices, and the long-term goal is to reduce the environmental footprint of food," said Kit Parker, senior study author and Harvard professor of biotechnology and applied physics. in a statement.

Source link