HERE'S HOW THEY DO IT
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The initial cells are typically taken from a mouse. They have also focused on pork stem cells, because pigs are readily available, often reclaimed from parts discarded at slaughterhouses or taken from biopsies .Researchers then submerge those cells in amino acids, sugars, and minerals. Generally, that mixture consists of fetal serum taken from calves...After the cells age, they place them on biodegradable scaffolds, which help them grow together into muscle tissue. That tissue can then be fused and formed into meat that can be processed as if it were ground beef or pork. This lab meat is just like regular meat in that it can go soft and atrophy without activity. But instead of exercise, lab meat will receive electroshock therapy to stay fit. When asked about lab grown meat, one professor quoted in the article described it as "steak-flavored Jell-O." To grow ground meat—which accounts for half the meat sold in the United States—one needs essentially to roll sheets of two-dimensional muscle cells together and mold them into food. A steak would be much harder. That's because before scientists can manufacture meat that looks as if it came from a butcher, they will have to design the network of blood vessels and arteries required to ferry nutrients to the cells.
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The initial cells are typically taken from a mouse. They have also focused on pork stem cells, because pigs are readily available, often reclaimed from parts discarded at slaughterhouses or taken from biopsies .Researchers then submerge those cells in amino acids, sugars, and minerals. Generally, that mixture consists of fetal serum taken from calves...After the cells age, they place them on biodegradable scaffolds, which help them grow together into muscle tissue. That tissue can then be fused and formed into meat that can be processed as if it were ground beef or pork. This lab meat is just like regular meat in that it can go soft and atrophy without activity. But instead of exercise, lab meat will receive electroshock therapy to stay fit. When asked about lab grown meat, one professor quoted in the article described it as "steak-flavored Jell-O." To grow ground meat—which accounts for half the meat sold in the United States—one needs essentially to roll sheets of two-dimensional muscle cells together and mold them into food. A steak would be much harder. That's because before scientists can manufacture meat that looks as if it came from a butcher, they will have to design the network of blood vessels and arteries required to ferry nutrients to the cells.
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