If you have ever longed for a meat substitute that smelt and tasted like the real thing, but did not involve killing an animal, then your order could be ready soon. Researchers believe it will soon be possible to grow cultured meat in quantities large enough to offer the meat industry an alternative source of supply.
Growing muscle cells (the main component of meat) in a nutrient broth is easy. The difficulty is persuading those cells to form something that resembles real meat. Paul Kosnik, the head of engineering at a firm called Tissue Genesis, is hoping to do it by stretching the cells with mechanical anchors. This encourages them to form small bundles surrounded by connective tissue, an arrangement similar to real muscle.
Robert Dennis, a biomedical engineer at the University of North Carolina, believes the secret of growing healthy muscle tissue in a laboratory is to understand how it interacts with its surroundings. In nature, tissues exist as elements in a
A. meat grown in lab, rather than in the form of animals, could soon be on the menu.
B. cultured meat may taste as they are newly produced.
C. it is hard to culture the main component of meat into the form of cells.
D. by stretching the cells with mechanical anchors, we can get connective tissues.
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