Beef of the Future?
Let's hope it's pastured raised Dexter cattle because this seems kind of creepy to me:
Paper Says Edible Meat Can be Grown in a Lab on Industrial Scale
Prime Without the Rib
The idea of culturing meat is to create an edible product that tastes like cuts of beef, poultry, pork, lamb or fish and has the nutrients and texture of meat.
Scientists know that a single muscle cell from a cow or chicken can be isolated and divided into thousands of new muscle cells. Experiments with fish tissue have created small amounts of in vitro meat in NASA experiments researching potential food products for long-term space travel, where storage is a problem.
"But that was a single experiment and was geared toward a special situation - space travel," says Matheny. "We need a different approach for large scale production."
Matheny's team developed ideas for two techniques that have potential for large scale meat production. One is to grow the cells in large flat sheets on thin membranes. The sheets of meat would be grown and stretched, then removed from the membranes and stacked on top of one another to increase thickness.
The other method would be to grow the muscle cells on small three-dimensional beads that stretch with small changes in temperature. The mature cells could then be harvested and turned into a processed meat, like nuggets or hamburgers.