And you thought the stacks of vacuum-packed pork chops sold at Costco were creepy. At the Eindhoven University of Technology in the Netherlands, scientists are growing meat in petri dishes, reports Nicola Jones in Conservation.
Utne Reader has been following the in-vitro meat discussion for several years and was interested to read Eindhoven University’s progress. There, researchers like Mark Post harvest myosatellite cells (stem cells responsible for muscle growth and repair) from living pigs, cows, sheep, turkeys, or chickens and turn them into thin strips of animal muscle, only about 200 micrometers thick, through a series of cell division and bundling.
Unsettling as the idea of manufactured meat sounds, the field’s leaders have the best intentions. Post hopes to end the “wasteful production of farm animals for food by helping to develop life-like steaks.” Like vegetarianism and veganism, the prospect could benefit the environment, Jones writes:
So, how does it taste? Don’t ask Post—he hasn’t eaten the pork grown in his lab. Jones explains: