| This contest is fueled by the following news: |
| | University of Maryland scientists announced in July the development of bioengineering techniques that may be used to mass produce new foor items for public consumption. Through these techniques, meat actually is growin in incubators. The technique works by taking stem cells from a biopsy of a live animal or from the flesh of a slaughtered animal. The cells are then put into a three dimentional growth medium -- a type of scaffolding that is made of proteins. The cells are bathed in a nutritional mix that includes glucose, amino acids and minerals. The stem cells will multiply and differentiate into muscle cells, which eventually form muscle fibers. Those fibers will then be harvested for a minced-meat like product. Scientists from NASA and at several Dutch universities have been working on the technology since 2001 and believe that they will perfect lab grown meat ready to market sausage or patties within about three year's time. Within the coming twenty years, scientists believe that they will be able to grow a whole beef or pork loin in the lab. A tissue engineer has even suggested a countertop device similar to a standard bread maker that would be able to produce meet overnight in your own kitchen. |
|
|
|
|
|
