Scientists grow pork meat in a laboratory
Posted by voidmanufacturing on December 16, 2009
From The Sunday Times
November 29, 2009
Scientists grow pork meat in a laboratory by Lois Rogers
SCIENTISTS have grown meat in the laboratory for the first time. Experts in Holland used cells from a live pig to replicate growth in a petri dish.
The advent of so-called “in-vitro” or cultured meat could reduce the billions of tons of greenhouse gases emitted each year by farm animals — if people are willing to eat it.
So far the scientists have not tasted it, but they believe the breakthrough could lead to sausages and other processed products being made from laboratory meat in as little as five years’ time.
They initially extracted cells from the muscle of a live pig. Called myoblasts, these cells are programmed to grow into muscle and repair damage in animals.
The cells were then incubated in a solution containing nutrients to encourage them to multiply indefinitely. This nutritious “broth” is derived from the blood products of animal foetuses, although the intention is to come up with a synthetic solution.
The result was sticky muscle tissue that requires exercise, like human muscles, to turn it into a tougher steak-like consistency.
“You could take the meat from one animal and create the volume of meat previously provided by a million animals,” said Mark Post, professor of physiology at Eindhoven University, who is leading the Dutch government-funded research.
Post and his colleagues have so far managed to develop a soggy form of pork and are seeking to improve its texture. “What we have at the moment is rather like wasted muscle tissue,” Post said.
“We need to find ways of improving it by training it and stretching it, but we will get there. This product will be good for the environment and will reduce animal suffering. If it feels and tastes like meat, people will buy it.”
At present there is a question mark over the taste as laboratory rules prevent the scientists eating the fruits of their labour.
The Dutch experiments follow the creation of “fish fillets” derived from goldfish muscle cells in New York and pave the way for laboratory-grown chicken, beef and lamb.
The project, which is backed by a sausage manufacturer and has received £2m from the Dutch government, is seeking additional public funds to improve the technology.
Global meat and dairy product consumption is expected to double by 2050, according to the United Nations. This could have an unprecedented impact on climate change because the warming effect on the atmosphere of methane, a digestive by-product from farm animals, is 23 times greater than that of carbon dioxide. The UN has attributed 18% of the world’s greenhouse gases to livestock.
The Vegetarian Society reacted cautiously yesterday, saying: “The big question is how could you guarantee you were eating artificial flesh rather than flesh from an animal that had been slaughtered. It would be very difficult to label and identify in a way that people would trust.” Peta, the animal rights group, said: “As far as we’re concerned, if meat is no longer a piece of a dead animal there’s no ethical objection.”
Additional reporting: Georgia Warren