Israeli Scientists: Breakthrough in Slaughter-Free Beef
Apr 2, 2020 3:15:02 GMT -5
Post by PurplePuppy on Apr 2, 2020 3:15:02 GMT -5
Israeli Scientists Announce Breakthrough in Slaughter-Free Beef Production
By Judy Siegel-Itzkovich April 1, 2020 , 5:37 pm
Think of it! How much better and humane would the world be if vegetable tissue could be “cultured” from cow tissue in a few weeks to taste and look like beef? Cows would not have to graze and release greenhouse gas into the atmosphere and be slaughtered. Fertile land could be used for other purposes – and people’s cholesterol levels and fat would decline.
Now, researchers from the Technion-Israel Institute of Technology in Haifa and from Aleph Farms in the Israeli coastal city of Ashdod have achieved a breakthrough in the production of cultivated meat grown outside an animal’s body. As reported in the journal Nature Food, soy protein – which is readily available and economically efficient – can be used as scaffolds for growing bovine tissue without using GMO (genetically modified organism) techniques.
The patented 3D platform uses various types of bovine cells to form complex tissue, creating an end product that has the texture, structure and taste of farmed meat.
The innovative cell-based meat technology – spearheaded for the past few decades by Prof. Shulamit Levenberg, dean of the Technion’s Faculty of Biomedical Engineering – was originally developed for medical applications for tissue engineering in human transplants. This technology has now been successfully applied to growing cultured meat on scaffolds made of soy protein. BLING CONVENTIONAL MEAT
At Al Farms, we believe meat is one of life’s pleasures, to be celebrated and enjoyed Developing cultured meat offers many benefits: It minimizes environmental damage caused by the meat-production industry, the increased use of antibiotics that accelerates the growth of drug-resistant bacteria; solves ethical reservations about the suffering of animals during the meat production process; and tames the industry’s detrimental ecological impact due to the intensive use of natural resources.
Aleph Farms is the first company to successfully grow slaughter-free steaks. Levenberg is the company’s founding partner and chief scientist, and the current research was carried out by doctoral student Tom Ben-Arye and Dr. Yulia Shandalov.
According to the new article in Nature Food, the innovative process for growing cultured meat tissue takes up to a month to produce food that resembles the texture and taste of beef. The cells grow on a scaffold that replaces the extracellular matrix (ECM) found in animals in a controlled setting similar to the way they would grow inside a cow’s body.
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By Judy Siegel-Itzkovich April 1, 2020 , 5:37 pm
Think of it! How much better and humane would the world be if vegetable tissue could be “cultured” from cow tissue in a few weeks to taste and look like beef? Cows would not have to graze and release greenhouse gas into the atmosphere and be slaughtered. Fertile land could be used for other purposes – and people’s cholesterol levels and fat would decline.
Now, researchers from the Technion-Israel Institute of Technology in Haifa and from Aleph Farms in the Israeli coastal city of Ashdod have achieved a breakthrough in the production of cultivated meat grown outside an animal’s body. As reported in the journal Nature Food, soy protein – which is readily available and economically efficient – can be used as scaffolds for growing bovine tissue without using GMO (genetically modified organism) techniques.
The patented 3D platform uses various types of bovine cells to form complex tissue, creating an end product that has the texture, structure and taste of farmed meat.
The innovative cell-based meat technology – spearheaded for the past few decades by Prof. Shulamit Levenberg, dean of the Technion’s Faculty of Biomedical Engineering – was originally developed for medical applications for tissue engineering in human transplants. This technology has now been successfully applied to growing cultured meat on scaffolds made of soy protein. BLING CONVENTIONAL MEAT
At Al Farms, we believe meat is one of life’s pleasures, to be celebrated and enjoyed Developing cultured meat offers many benefits: It minimizes environmental damage caused by the meat-production industry, the increased use of antibiotics that accelerates the growth of drug-resistant bacteria; solves ethical reservations about the suffering of animals during the meat production process; and tames the industry’s detrimental ecological impact due to the intensive use of natural resources.
Aleph Farms is the first company to successfully grow slaughter-free steaks. Levenberg is the company’s founding partner and chief scientist, and the current research was carried out by doctoral student Tom Ben-Arye and Dr. Yulia Shandalov.
According to the new article in Nature Food, the innovative process for growing cultured meat tissue takes up to a month to produce food that resembles the texture and taste of beef. The cells grow on a scaffold that replaces the extracellular matrix (ECM) found in animals in a controlled setting similar to the way they would grow inside a cow’s body.
link