in-vitro meat

It could address concerns behind animal consumption, scientists say.
In 2013, Maastricht University researcher Mark Post revealed he had created a lab-grown burger from a bit of cow muscle tissue
The see-through sashimi recipe calls for the raw fish delicacy to be cultured from blue fin tuna. While in vitro oysters
With enough funding, science probably can bring us the meat paint and meat flowers cooked up by the minds of the Next Nature team. That test tube Thanksgiving turkey can't be too far off. Is it sustainable?
Costing more than $300,000, the burger -- created with thousands of thin strips of cultured muscle tissue and funded by an
But before that happens, there are several other immediate concerns to figure out, such as public acceptance of eating meat
Would you eat a hamburger grown in a petri dish? How would you feel if your breakfast sausage came from the lab? Well, scientists are getting close to making this a reality.
HuffPost Science Correspondent Cara Santa Maria discusses in vitro meat, a new technology that may soon revolutionize the way we feed the growing world population.
Eating meat grown in labs rather than from the carcass of a once living cow, pig or chicken is inching closer to reality every day as scientists have agreed to some key positions concerning issues surrounding cultured meat production.
Synthetic meat may not sound too appetizing, but scientists at the University of Maastricht in the Netherlands say a lab