Make your own meat

• Autores: Sandrine Ceurstemont
• Localización: New scientist, ISSN 0262-4079, Nº. 3108, 2017, pág. 44
• Idioma: inglés
• Texto completo no disponible (Saber más ...)
• Resumen

  • Ceurstemont talks about growing animal-free meat locally. Taste is a complicated issue for researchers trying to engineer meat because all different kinds of tissue contribute to flavor. Meat isn't pure muscle: its fat content is responsible for much of its culinary appeal. Experimentation will be key. But the first hurdle often faced by enthusiasts is obtaining cells to start the process. At the moment, muscle stem cells are most easily obtained from fresh meat at a slaughterhouse or from live animals--preferably young ones--since their stem cells are more plentiful. But harvesting them is hard work.