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Scientists are growing meat on blades of grass

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Cultured meat, as it’s known, is indistinguishable from tissue from cows or pigs under a microscope. The researchers say it could be on supermarket shelves within five years.

EMMA CHARLTON: ‘What if you could grow a burger in the same way you grow grass? Sounds implausible? Scientists at the University of Bath are taking cells from pigs and cows and growing them on blades of grass, joining a host of other researchers and companies who are working on meat production in the lab. The cells are harvested by biopsy and fed a solution of glucose, amino acids, vitamins and minerals, which helps them develop into mature muscle cells. Cultured meat, as it’s known, is indistinguishable from tissue from cows or pigs under a microscope. The researchers say it could be on supermarket shelves within five years…

One of the key barriers to cultured meat is price… Dr Marianne Ellis, the senior lecturer who is leading the research at Bath University, says her team is working on reducing the costs and energy required, with the aim of making cultured meat the same price as traditional meats in supermarkets… While cultured meat may be the closest alternative to farmed meat, other substitutes like peas, beans and jackfruit are healthier options, according to the World Economic Forum’s report’. SOURCE…

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