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Pork without a pig? Meat from a lab could be the answer.

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Additionally, the muscles atrophy without the animal to exercise them naturally. Post describes the meat he has produced as “weak and without texture.” Although researchers are forbidden from tasting their creations, Post describes a TV journalist who stealthily ate a piece and described it as “chewy and tasteless.” The price and taste of in vitro meat must be dramatically improved before artificial meat is “even remotely competitive with current products,” says Post.

Despite lacking feasibility for large-scale production, in vitro meat inspires excitement because it is an alternative to status quo meat production, which is increasingly viewed as ecologically unsustainable.

Modern meat production causes many forms of “environmental degradation,” says a report published in Environmental Health Perspectives (EHP). The report continues, “meat production contributes disproportionately to these problems, in part because feeding grain to livestock to produce meat – instead of feeding it directly to humans – involves a large energy loss.”

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