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Wednesday, February 29, 2012

Growing of Artificially Meat in the Laboratory

The menu may be simple, just a hamburger. But the hamburger to be formulated by Heston Blumenthal, the Michelin three-star chef known for his experiments in creating the food, not just the grilled minced meat sandwiched between pieces of bread. 

Is a special hamburger meat because meat is not from cows, but is produced by a laboratory at Maastricht University in the Netherlands. 

To produce an entirely hamburger meat production uses laboratory, it takes up to U.S. $ 330 thousand project's chairman, Mark Post, Maastricht University physiologist, said the funds came from investors who refused to be named. 

Meat is made from cow stem cells that developed in a petri dish. In order for muscle elasticity "in vitro meat" beef is the same as usual, the Post gave special treatment to the press and stretch the muscle tissue that grows on top of the velcro. 

Blumenthal, who belived that cooking is not just a science and art, is considered the most appropriate chef for this artificial meat processing. The Fat Duck restaurant owner, who had created the ice cream and snail porridge with eggs and bacon, was asked to bake "in vitro meat" was in October. 

"The first Hamburger will be ready in the fall," Post said in his presentation at the annual meeting of the American Association for the Advancement of Science in Vancouver, Canada. 

Post said the ultimate goal of this experiment is a laboratory to mass produce meat and slaughter of livestock and reduce greenhouse gases produced by cattle ranchers cut. 

United Nations data show animal husbandry pieces took more than 30 percent of the world's land. Global meat demand is also expected to double in the next four decades. 

"You can calculate for yourself that we need alternatives," said Post. "If you do not do something, the meat will become a luxury food and very, very expensive." 
Test tube meat strips actually pulsate and twitch during their laboratory growth phase. (Picture from: http://destructionist.wordpress.com/)
Until now the Post and his team have cultivated a few thin slices of pink-colored calf muscles along with a thickness of 2.5 inches 0.5 millimeters. He should grow a few thousand pieces of muscle to go before "in vitro meat" is ready to be mixed with animal fat that is also made in the laboratory. Meat and fat mixture was then reduced to a lump of golf balls. 
From the laboratory to the dinner table. (Picture from: KORAN TEMPO 3807)
Although Blumenthal says ready to cook it into hamburger meat lab, do not expect to find that special burger in a fast food restaurant menu in the near future. Maastricht University research team estimates that mass production of meat it takes 10-20 years. 

Post predicts the experiment paves the way for a new premium product that would fill the shelves at the big store, adjacent to the organic chicken and grass fed beef. Post said, the energy required to produce meat artificially 40 percent lower than normal meat production cycle. 

Meat produced in the laboratory is also open opportunities wide selection of exotic animals for meat is served at the dinner table. "For example, we can make panda meat, I'm sure we can do it," said Post. 

Although a number of large food companies are attracted by the possibility of substitute meat, the meat industry is still awaiting the development of this artificial meat. But scientists believe these alternative meat is way out of problems of livestock production is environmentally damaging and harmful to human health. 

"Animal agriculture is a piece of today's biggest environmental disaster," said Patrick Brown, a biochemist at Stanford University School of Medicine in the United States. Brown is also working on a project to replace meat and other products using plant material. 

Shelves in supermarkets actually been present for the vegetarian mock meat. Fake meat is produced by using tofu, tempeh and other soy products as ingredients. *** [TJANDRA DEWI | GUARDIAN | TELEGRAPH | KORAN TEMPO 3807]

Meat Without Meat
U.S. researchers claim to be able to create plant-based products that was able to contest taste and price of meat and dairy products.

The flesh of this plant are expected to meet the demand for foods made from meat which is expected to increase in 2050. Patrick Brown, an expert in molecular biology Stanford University, said foods that are able to mimic the taste, texture, and nutrients of animal products would be ready by the end of this year.

"We have several products that are really great and are indistinguishable from animal-based product it replaces, even though by culinary experts," said Brown.

Brown began his experiment several years ago when he decided to solve the problems caused by animal agriculture pieces. He described the farm as an ancient technology that is not efficient.

If the number of farms can be cut, meaning the risk of livestock diseases that spread to humans can be reduced. Reduced livestock also minimizes the need for grazing land, and even help the world avoid a shortage of food with food that saves commonly used as animal feed.

"We can do more to change the plant material is sustainable, cheap, and abundant nutrients into solid foods rich in protein and tasty and cheap," said Brown. "Instead of dreaming of creating a renewable energy source or a car that can run thousands of miles per gallon."

Although using a different approach, Mark Post praised the work of Brown, who uses material from the plant. This is a solution that is more cost effective than in vitro meat that is extraordinarily expensive.

"We agree, if there is a plant-based products that can meet the human needs of the flesh, good flavor, texture or nutritional content, it would be preferable," said Post. *** [LIVESCIENCE | KORAN TEMPO 3807] 
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