Harvard Researchers Growing Meat In A Lab From Cow, Rabbit Cells & Gelatin

Thembiso
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Roommates, a group of Harvard researchers have taken making food to the next level.According to CNN, bioengineers took a major step in what they call “cultured” meat. Researchers have reportedly successfully grown cow and rabbit meat from an edible gelatin base for the first time. apparently, the substance is extremely similar to real meat in look and texture.A study published by the NJ Science of Food journal says the successful attempt is now opening doors for people to be able to eat lab-grown meat.“Lab-grown or cultured meat could revolutionize food production, providing a greener, more sustainable, more ethical alternative to large-scale meat production,” a statement from the Harvard Science Department reads.Engineers have attempted to engineer meat before, using stem cells from animals and multiplying them until they form new tissues. Previous attempts, however, failed at creating meat-like textures, and muscle fibers.Bioengineers reportedly hope that lab-grown meat will become available in the near future, as the process of creating the new substance is quite long. According to these researchers, lab-grown meat will be able to help reduce the environmental footprint of food.“Moving forward, the goals are nutritional content, taste, texture ad affordable pricing. The long-range goal is reducing the environmental footprint of food,” said Kit Parker, Harvard professor of bioengineering.Although researchers have encountered many challenges,  a new technique has helped them to create fibers and muscles similar to those in meat to create this new substance.“The team spun food-dafe gelatin fibers to form the base for growing cells,” Parker says. “The fibers mimi natural muscle tissue’s extracellular metric–the glue that holds the tissue together and contributes to its texture.”In the long-run, researchers hope to create a meat-like substance that can be cooked and manipulated in the many forms that real meat ca.“Eventually, we think it may be possible to design meats with defined textures, tastes, and nutritional profiles–a bit like brewing.”Would y’all try lab-grown meat, Roomies? Let us know in the comments!

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