One burger doesn't make a cultured meat industry

• Autores: Andy Coghlan
• Localización: New scientist, ISSN 0262-4079, Nº. 2929, 2013, pág. 10
• Idioma: inglés
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• Resumen

  • Coghlan talks about world's first lab-grown burger being cooked and eaten in London. According to a study published two years ago, cultured meat would require less than 1% of the land needed to produce the equivalent amount of beef. It also concluded that producing lab beef would consume about 4% of the water and about half the energy needed for the same amount of farmed beef, and would produce only 4% of its greenhouse emissions. The burger was made mostly of muscle cells, with beet juice and saffron added to give a pinkish color, and breadcrumbs to improve the texture. But with no fat or bone cells to provide flavor, it seemed a bit bland to the tasting panel.