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How exactly do they expect to replicate the texture of meats? From what I understand of cultured meat (See Wired Magazine Article), they take a bunch of cells from muscle and grow them, but you don't get the same structure in cultured as you do from a real animal.
I'd be willing to try it, but I see real problems getting it to mimic or be identical to the real thing.
Basically the idea would be to "stretch" the cells manually in the lab, to mimic the muscle movements of a live animal. It's not an easy task, but lab experiments have shown that it can be done. We'll probably see lab-grown hamburgers several years before we see lab-grown steak, for this very reason. Foods where the texture isn't as important (e.g. hamburger) will be much easier to create in a lab than foods where the texture is very important (e.g. steak).
Basically the idea would be to "stretch" the cells manually in the lab, to mimic the muscle movements of a live animal. It's not an easy task, but lab experiments have shown that it can be done. We'll probably see lab-grown hamburgers several years before we see lab-grown steak, for this very reason. Foods where the texture isn't as important (e.g. hamburger) will be much easier to create in a lab than foods where the texture is very important (e.g. steak).
Basically the idea would be to "stretch" the cells manually in the lab, to mimic the muscle movements of a live animal. It's not an easy task, but lab experiments have shown that it can be done. We'll probably see lab-grown hamburgers several years before we see lab-grown steak, for this very reason. Foods where the texture isn't as important (e.g. hamburger) will be much easier to create in a lab than foods where the texture is very important (e.g. steak).
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