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Research

Decellularized spinach serves as an edible platform for laboratory-grown meat

Spinach, a cost-efficient and environmentally friendly scaffold, provided an edible platform upon which a team of researchers led by a Boston College engineer has grown meat cells, an advance that may accelerate the development of cultured meat, according to a new report in the advance online edition of the journal Food BioScience.

Source: Decellularized spinach serves as an edible platform for laboratory-grown meat | EurekAlert! Science News

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Research

Cultured meat from stem cells: challenges and prospects

As one of the alternatives for livestock meat production, in vitro culturing of meat is currently studied. The generation of bio-artificial muscles from satellite cells has been ongoing for about 15 years, but has never been used for generation of meat, while it already is a great source of animal protein. In order to serve as a credible alternative to livestock meat, lab or factory grown meat should be efficiently produced and should mimic meat in all of its physical sensations, such as visual appearance, smell, texture and of course, taste. This is a formidable challenge even though all the technologies to create skeletal muscle and fat tissue have been developed and tested.

Source: Cultured meat from stem cells: challenges and prospects. – PubMed – NCBI