Researchers are sure that they can put lab-grown meat on the menu — if they can just get cultured muscle cells to bulk up.
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References
Marlow, H. J. et al. Am. J. Clin. Nutr. 89, 1699S-1703S (2009).
Benjaminson, M. A., Gilchriest, J. A. & Lorenz M. Acta Astronaut. 51, 879-889 (2002).
eXmoor pharma concepts. The in vitro Meat Consortium Preliminary Economics Study Project 29071 (2008); available at http://go.nature.com/firfka
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Nicola Jones is a freelance journalist based in Vancouver, Canada.
UPDATE 20 February 2012: Mark Post, speaking at the American Association for the Advancement of Science meeting in Vancouver, said that he has secured 250,000 Euros from an anonymous donor to continue his work. He expects his first 'sausage' to be made before the end of 2012.
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Jones, N. Food: A taste of things to come?. Nature 468, 752–753 (2010). https://doi.org/10.1038/468752a
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DOI: https://doi.org/10.1038/468752a
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