In a paper in the June 29 issue of Tissue Engineering, a team of scientists, including University of Maryland doctoral student Jason Matheny, propose two new techniques of tissue engineering that may one day lead to affordable production of in vitro - lab grown -- meat for human consumption. It is the first peer-reviewed discussion of the prospects for industrial production of cultured meat.
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2 comments:
I hear about a method in which they weave the meat much like a rope from thousands of small meat strings. It doesn't take that long to grow into one chunk. The tru potential is meters per second.
And it isn't bad meat either, perfect steak without any death!
Many things can be done with meat, I choose just to eat it... here it is: Meat Madness
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