Lab engineered meat created in Holland
December 30, 2009
by Bryan Salvage
SYDNEY, AUSTRALIA — Artificially engineered food has advanced in light of news that scientists have recently grown a form of meat in a laboratory for the first time, according to the Sydney Morning Herald. Researchers in Holland produced what is being described as ''soggy pork,'' and they are now researching ways to improve the muscle tissue in hopes consumers will some day want to eat it.
Although the product reportedly has yet to be tasted, it has been predicted this artificial meat could be on sale within five years.
Mark Post, a professor of physiology at Eindhoven University described the creation was described as being similar to wasted muscle tissue. ''This product will be good for the environment and will reduce animal suffering," he said. "If it feels and tastes like meat, people will buy it.''
Here’s how this creation was achieved. Scientists extracted cells from the muscle of a live pig and placed them into a broth derived from the blood of animal fetuses. Next, the cells multiplied and created muscle tissue.
This is not the first time an artificial protein has been created in a lab. The project, backed by the Dutch government and a sausage processor, follows the creation of fish fillets from goldfish muscle cells, SMH relays.