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"We're all just walking each other home." Ram Dass
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Scientists Grow Meat in a Lab: Crazy, Weird, and Flatulence-Free
Gross or cool? You be the judge.
http://planetgreen.discovery.com/fo...in-a-lab-crazy-weird-and-flatulence-free.html
snip-
A developmental biologist and tissue engineer, Vladimir Mironov, M.D., Ph.D., at Medical University of South Carolina is bioengineering "cultured" meat. According to a story on Yahoo News, it's a product he believes could help solve future global food crises.
It's called in-vitro cultured meat and it's no doubt a controversial idea. The USDA and the National Institute of Health have refused to fund the program.
"There's a yuck factor when people find out meat is grown in a lab. They don't like to associate technology with food," said Nicholas Genovese, 32, a researcher working under a PETA three-year grant to run Dr. Mironov's meat-growing lab.
:sick:
Dr. Mironov has taken myoblasts -- embryonic cells that develop into muscle tissue -- from turkey and bathed them in a nutrient bath of bovine serum on a scaffold made of chitosan (a common polymer found in nature) to grow animal skeletal muscle tissue. But how do you get that juicy, meaty quality?
Genovese said scientists want to add fat. And adding a vascular system so that interior cells can receive oxygen will enable the growth of steak, say, instead of just thin strips of muscle tissue.
http://news.yahoo.com/s/nm/20110130/sc_nm/us_food_meat_laboratory_feature
[ame]http://www.youtube.com/watch?v=WkEr-pAkz8Q[/ame]
Gross or cool? You be the judge.
http://planetgreen.discovery.com/fo...in-a-lab-crazy-weird-and-flatulence-free.html
snip-
A developmental biologist and tissue engineer, Vladimir Mironov, M.D., Ph.D., at Medical University of South Carolina is bioengineering "cultured" meat. According to a story on Yahoo News, it's a product he believes could help solve future global food crises.
It's called in-vitro cultured meat and it's no doubt a controversial idea. The USDA and the National Institute of Health have refused to fund the program.
"There's a yuck factor when people find out meat is grown in a lab. They don't like to associate technology with food," said Nicholas Genovese, 32, a researcher working under a PETA three-year grant to run Dr. Mironov's meat-growing lab.
:sick:
Dr. Mironov has taken myoblasts -- embryonic cells that develop into muscle tissue -- from turkey and bathed them in a nutrient bath of bovine serum on a scaffold made of chitosan (a common polymer found in nature) to grow animal skeletal muscle tissue. But how do you get that juicy, meaty quality?
Genovese said scientists want to add fat. And adding a vascular system so that interior cells can receive oxygen will enable the growth of steak, say, instead of just thin strips of muscle tissue.
http://news.yahoo.com/s/nm/20110130/sc_nm/us_food_meat_laboratory_feature
[ame]http://www.youtube.com/watch?v=WkEr-pAkz8Q[/ame]