Scientists have announced that they are just 6 months away from producing in-vitro bio-sausages, a development that could revolutionize the summer barbecue. Mark Post of the Netherlands' Maastricht University is behind the research, which entails feeding horse fetal serum to pig stem cells to produce thin, tiny tissue strips.
Bio-sausages and other in-vitro meats pose a compelling solution to the troubles of traditional cattle farms because these lab-grown meats only require muscle stem cells, which can be obtained without killing the animals. This opens up the possibilities to produce in-vitro meats from more than just livestock -- even cells from rare and exotic animals could be grown into bio-sausages and bio-burgers.
Would you pick in-vitro bio-sausages over traditional sausages? Do you support the meat-without-slaughter movement?
- $345,000 Petri Dish Hamburger is the Latest Iteration of Lab Meat
- Introducing Google Cow
- The Nestle Innovation Lab in Mexico is a Sweet, Sustainable Workplace
- 10 Brain Boosting Tips
- Dish Freely Helps Gluten-Free Eaters Find the Perfect Meals
- The Pie Charts Print Visualizes Ingredient Proportions
- The Zuiderzee Cocktail featuring Krogstad Aquavit from Oregon
- Study: Drinking Wine Protects Skin From Sun Damage
- Korean Air and Absolut Team Up to Design the A380 Celestial Bar
- Eva Restaurant Pays Patrons to Put Away Their Phones
- Gratin Of Swiss Chard Stems
- Plantain Stem Soup/vazhaithandu Soup
- Laing/ Ginataang Gabi/ Taro Leaves and Stem With Coconut Milk
- Plantain Stem Soup
- Pichelsteiner Eintopf Or Bavarian Meat Stew
- Indiana Meat Loaf
- Radicchio, Mango and Pomegranate Salad With Sausage (Kosher)
- South Indian Meat Masala
- Chocolate Filet Mignon Meat Rub
- Prosciutto Wrapped Asparagus