Meat scientist

Meat scientist

Meat scientist is the name applied to any of a subgroup of researchers at Utrecht University in the Netherlands who are currently working to artificially grow muscle cells in nutrient broth.

The process is designed to "stretch the muscle cells with mechanical anchors, which encourages the cells to form small bundles surrounded by connective tissue in arrangements similar to real muscle.[1] Theoretically, this process will allow vegetarians who object to the consumption of meat on ethical grounds to consume meat and meat-related foodstuffs in a manner that does not conflict with their beliefs. A by-product of this process is that the meats produced will be sterile (that is, uncontaminated by E. coli or salmonella) and free of antibiotics and steroids, and may also be lower in fat than their natural counterparts.

References

  1. ^ A Meaty Question," The Economist, September 23 - 29, p. 12.

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