人造牛肉有望2020年上市

【人造牛肉5年内上市】一个荷兰研究团队宣布,他们用牛干细胞制成的牛肉汉堡5年内有望上市销售。这让食肉带来的伦理和环保问题都迎刃而解。为此,科学家们甚至成立了一家公司,以努力让人造牛肉的味道更好、更便宜。Mark?Post教授曾花了7年时间来研究这项技术,最早它研制成功的是老鼠肉汉堡。他声称,该技术可以用于再造很多种动物的肉,甚至包括熊猫、老虎等稀有物种,只不过,你会吃吗?
新公司的领导人Peter Verstrate在面对BBC的采访时表示,他对这种牛肉的市场前景感到兴奋。
2013年,人造牛肉的试吃者认为其口感很粗糙,因此,目前研究者正致力于将其变得更柔软。
人造牛肉3

人造牛肉

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Whether or not we should continue to eat meat is an increasingly hot topic – its alleged impact on the climate and the ethical issues surrounding intensive farming have left many disillusioned with the carnivore's diet.
But scientists believe that they have a viable alternative that doesn’t involve sacrificing your steak for Quorn or lentils.
A Dutch team claim that their lab-grown burger made from bovine stem cells could be on sale within five years.
They have even set up a company in a bid to make the burger taste better and cheaper to produce.
In 2013, the team cooked and ate a burger that cost £215,000 to produce.
The 142g 'cultured beef' patty, developed at Maastricht University, was lightly fried in a little butter and sunflower oil and took three months to grow in a laboratory, using cells from a living cow.
The burgers are created in a four-step process. First, stem cells — which have the power to turn into any other cell — are stripped from cow muscle, which is taken during a harmless biopsy.
Next, the cells are incubated in a nutrient ‘broth’ until they multiply many times over, creating a sticky tissue.
This is then bulked up through the laboratory equivalent of exercise — it is anchored to Velcro and stretched.
Finally, 20,000 strips of the meat are minced and mixed with salt, breadcrumbs, egg powder and natural red colourants to form an edible patty.
The head of the new firm, Peter Verstrate, said in an interview with the BBC: ‘I feel extremely excited about the prospect of this product being on sale.
'I am confident that we will have it on the market in five years,' he said.
He set out his plans to BBC News ahead of a symposium on developing the technology.
He went on to explain that the 'meat' would initially only be available as an exclusive product but would be on supermarket shelves once a demand and reasonable price had been established.The burger does still require considerable work before it can sold commercially, however.
Tasters at the 2013 event described the meat as tough.
‘I was expecting the texture to be more soft,’ said Austrian food researcher Hanni Rutzler, taking 27 chews before being able to swallow a mouthful. ‘It’s close to meat — it’s not that juicy.’
Professor Mark Post spent seven years trying to turn stem cells into meat, and was first successful with mouse burgers.
He then tried to grow pork — producing strips with the rubbery texture of squid or scallops — before settling on beef.
His technique, he says, can be used to recreate the flesh of most animals, including rare species such as tigers or pandas, although demand may be questionable.
The initial project was backed by Google co-founder Sergey brin.
At the time of the 2013 demonstration he said he was confident that man-made meat would do a great deal to help humanity.
In a video message played to attendees, he said: 'Sometimes when technology comes along, it has the capability to transform how we view our world.
'I like to look at technology opportunities. When technology seems like it is on the cusp of viability and if it succeeds there, it can be really transformative for the world.'
'There are basically three things that can happen going forward - one is that we can all become vegetarian. I don't think that's really likely.
'The second is we ignore the issues and that leads to continued environmental harm and the third option is we do something new.
'Some people think this is science fiction - it's not real, it's somewhere out there. I actually think that's a good thing.'

链接:http://www.dailymail.co.uk/sciencetech/article-3275913/Lab-grown-burgers-menu-2020-Scientists-set-company-make-stem-cell-meat-affordable-reality.html#v-2585470496001


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