Scientists are proposing that current techniques could be extended to enable meat to be grown in a lab.
"In the long term, this is a very feasible idea," said Jason Matheny of the University of Maryland, part of the team whose research has been published in the Tissue Engineering journal.
Some possible advantages:
- cruelty-free meat
- mercury-free fish
- meat from endangered species could be cultured for sale
- beef tissue free from BSE
- a reduction in methane, a greenhouse gas, from animal farming
- a reduction in cattle ranching, leading to less pressure on the Amazon rainforest
Given global overfishing, perhaps laboratory-grown fish will be inevitable.
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