إنتاج اللحم في المختبرات من أنسجة عضلية

لندن(ي ب أ ) -

من الآن فصاعداً بات بالإمكان إنتاج اللحوم في المختبرات، والحد من عذاب الحيوانات.ونقلت صحيفة "صنداي تايمز" عن مارك بوست من جامعة أيندهوفن في هولندا إنه تمكن مع زملائه من إنتاج لحم الخنزير في المختبر، وهم يسعون إلى تطويره ليلقى قبولاً لدى المستهلكين.

وقال بوست "ما لدينا الآن هو فضلات أنسجة عضلية"، لافتاً إلى العمل على إيجاد سبل لتحسين هذه اللحوم، كما أشار إلى أهمية هذا المنتج للبيئة إذ سيحد من العذاب الذي تتعرض له الحيوانات.

وأضاف إنه اذا كان طعم هذا المنتج مثل اللحم العادي، فإن الناس سيقبلون عليه.

وذكرت الصحيفة أن العلماء استخرجوا الخلايا من عضلات خنازير ومزجوها مع خليط من المنتجات الحيوانية، فتضاعفت الخلايا وخلقت أنسجة عضلية تحولت إلى ما يشبه قطع اللحم

Meat grown in laboratory in world first

Scientists have managed to grow a form of meat in a laboratory for the first time, according to reports.

Published: 9:10AM GMT 29 Nov 2009

Raw meat: Millions unaware of red meat cancer risk, poll

Vegetarian groups say there was ?no ethical objection? if meat was not a piece of a dead animal. Photo: GETTY

Researchers in the Netherlands created what was described as soggy pork and are now investigating ways to improve the muscle tissue in the hope that people will one day want to eat it.

No one has yet tasted their produce, but it is believed the artificial meat could be on sale within five years.

Vegetarian groups welcomed the news, saying there was “no ethical objection” if meat was not a piece of a dead animal.

Mark Post, professor of physiology at Eindhoven University, told The Sunday Times: “What we have at the moment is rather like wasted muscle tissue. We need to find ways of improving it by training it and stretching it, but we will get there.

“This product will be good for the environment and will reduce animal suffering. If it feels and tastes like meat, people will buy it.

“You could take the meat from one animal and create the volume of meat previously provided by a million animals.”

The scientists extracted cells from the muscle of a live pig and then put them in a broth of other animal products. The cells then multiplied and created muscle tissue. They believe that it can be turned into something like steak if they can find a way to artificially "exercise" the muscle.

The project is backed by the Dutch government and a sausage maker and comes following the creation of artificial fish fillets from goldfish muscle cells.

Meat produced in a laboratory could reduce greenhouse gas emissions associated with real animals.

Meat and dairy consumption is predicted to double by 2050 and methane from livestock is said to currently produce about 18 per cent of the world’s greenhouse gases.

Animal rights group Peta said: “As far as we’re concerned, if meat is no longer a piece of a dead animal there’s no ethical objection.”

However the Vegetarian Society said: “The big question is how could you guarantee you were eating artificial flesh rather than flesh from an animal that had been slaughtered.

“It would be very difficult to label and identify in a way that people would trust.”

بواسطة theoutsidersomali 03:44 | تـقـنـيـات , أورو بــا , عـلوم , حـقـوق الـحيـوا نات و الـطـيـور , دراســات , تـسـوق , حصاد الأسبوع , تحقيقات و مراسلات | تعليق(0) | الرابط الثابت

إنتاج اللحم في المختبرات من أنسجة عضلية

Meat grown in laboratory in world first

Scientists have managed to grow a form of meat in a laboratory for the first time, according to reports.

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