Four years ago, a paper from the Tissue Engineering journal outlined techniques that would allow large-scale meat production in a lab. Today we can view the fruits of their research, as scientists now confirm that they have managed to grow a form of meat in a laboratory for the first time.
Researchers from The Netherlands extracted myoblast cells from the muscle of a live pig; cells that in the right environment would grow into muscle in order to repair damage to tissue, and incubated them in a nutrient-based solution derived from the blood of animal foetuses. The result was what has been described as “a soggy form of pork” which, due to laboratory rules hasn’t been sampled for taste yet. Sufficient “exercising” of said product could however yield a tougher, steak-like consistency.
I’m confused – This Wired article states that “Researchers can currently grow small amounts of meat in the lab, and have even been able to get heart cells to beat in Petri dishes. Growing muscle cells on an industrial scale is the next step, scientists say.”