Год выпуска: 2013
Автор: Adam May and Jean Fleming
Издательство: LAP Lambert Academic Publishing
Страниц: 144
ISBN: 9783659459207
Описание This book covers a new method of meat production, in vitro meat production, meat grown from stem cells, independent of the animal. Relative to conventional meat production, in vitro meat has the potential to be healthier, more efficient and more environmentally friendly. In vitro meat could eventually supplement conventional meats, and consequentially, reduce strain on the environment. However, challenges remain: research and technical advances are needed to achieve commercial-scale production and there is limited funding on offer. Meanwhile, many see social acceptance as the greatest obstacle to an in vitro meat product. It could be a while before a viable in vitro meat product becomes available. However, if an in vitro meat product were produced with all the attributes of meat, which tastes good, is safe and affordable, people would most likely purchase it. In vitro meat is almost here; it may provide a cheap protein source for developed and underdeveloped nations.... |
