Dear MEL Topic Readers,
Chinese scientists develop lab-grown meat
from animal cells
Cultured meat is a form of cellular
agriculture. It is produced by in vitro cultivation of animal cells without
slaughtering the animal. Unlike plant-based meat, which is made by extracting
proteins from plants such as soybeans, peas or wheat, cultured meat takes animal
cells and nurtures them to create muscle tissue. So, it is still real meat but
not from the animal’s body but from just cells. No commercial lab-grown meat is
on the shelves yet, but research and engineering are on the way. Recently, a team
of scientists in a Chinese university successfully produced cultured pork meat.
Since plant-based meat is already gaining some ground in upscale restaurants and
supermarkets, it won’t be so long before such cultured meat is sold next to the slaughtered animal meat section. What will it be called then, cultured meat,
lab-grown meat or merciful meat? Will it then create a new food criterion like
lab-culturists or merciful-eaters in addition to vegetarians and vegans?
Enjoy reading the article and learn about this
rising meat category.
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