Lab grown meat created using tissue engineering

Tissue engineering specialists at the University of Bath are developing animal cells on blades of grass because they play their part in assisting the UK o to understand how to effectively scale up production of cultured meat.

To create cultured or lab-grown meat, then a biopsy is obtained from an animal like a or cow then stem cells with that sample are set in a bioreactor in a lab, where they're fed a solution of sugar, amino acids, vitamins, and minerals.

The mixture of nutrients and cells in particular conditions will allow the cells to develop into mature muscle cells which can form cultured meat.
Meat-eaters can soon get slaughter-free meat products if this process can be scaled to an industrial level. The present feel of cultured meat which makes it best suited to sausages and burgers. But, it is estimated that products like steak and bacon rashers will likely be developed in the future.

Directed by Dr. Marianne Ellis, the UK's leading expert in this subject, the job is focusing on the effective scale-up of cultured meat.
Dr. Ellis said: The UK is just one of the key essential players worldwide on the scale-up so that's what we'reworking on as engineers, developing systems to increase the cells on a large scale. Presently, it's extremely expensive and energy intensive and the team is working on decreasing the costs and energy required with the aim for cultured meat to be the exact same cost s traditional meats at the supermarket.

Advantages of lab-grown meat

• Addressing future food needs.
• reducing greenhouse gas emissions as part of efforts to tackle global warming.
• It also helps to addresses our international future needs and our global challenges of food safety an addressing climate change.
• This method has much less greenhouse gas emissions, has less water use, has less land use and decreased energy use so it actually addresses those two crucial global challenges.