The Null Device

Charleston engineered meat

Researchers in South Carolina are getting closer to developing practical vat-grown meat, with no animals involved in its production:
If wine is produced in winery, beer in a brewery and bread in a bakery, where are you going to grow cultured meat? In a "carnery," if Mironov has his way. That is the name he has given future production facilities.
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.
The researchers believe that cultured meat will eventually become cheaper than meat grown the traditional way, and also will allow for a greater variety of gastronomic possibilities.

There are no comments yet on "Charleston engineered meat"

Want to say something? Do so here.

Post pseudonymously

Display name:
URL:(optional)
To prove that you are not a bot, please enter the text in the image into the field below it.

Your Comment:

Please keep comments on topic and to the point. Inappropriate comments may be deleted.

Note that markup is stripped from comments; URLs will be automatically converted into links.