Meat grown in the lab from cultured stem cells may be hitting the market sooner than one might guess; lab-grown sausages may be as little as 6 months away, reports the New Scientist.
Meat grown in the lab from cultured stem cells may be hitting the market sooner than one might guess; lab-grown sausages may be as little as 6 months away, reports the New Scientist.
Researchers at Maastricht University in the Netherlands recently succeeded in growing pig muscle in the lab. Millions of animal lives could be saved and the process will be more environmentally friendly and energy efficient.
Although researcher Mark Post subjects his lab-grown meat to exercise on a daily basis -- by anchoring it to Velcro and literally stretching the cells --so it bulks up as much as it would on a living animal, the meat is still unappetizing because it has no blood, Post said. "It's white because there's no blood in it, and very little myoglobin, the iron-bearing protein. We are looking at ways to build up the myoglobin content to give it color."
Next stop is beef. "I'm hopeful we can have a hamburger in a year," Post told New Scientist.
Kaeser is the world’s leading air systems specialist and offers a full range of compressed air solutions for almost any application. From industrial compress...
Take a moment to see the scope of Kaeser's commitment to innovative system designs that guarantee ultra-reliable compressed air, easy maintenance, and greater efficiency.
Ventilation has a huge impact on the ambient temperature in the compressor room and is often the missing link to temperature regulation issues. Here are four factors to consider...
Learn how to get a smart, reliable, energy-efficient compressed air system delivered in a turnkey, weatherproof and temperature-controlled enclosure that needs little or no onsite...
