Reporter William Little visited a laboratory that’s manufacturing meat, and wrote about it in the Financial Times:
“You wouldn’t normally expect to find a thick red steak quietly pulsating in an oversized Petri dish inside a laboratory. But such is the hype around the team scheduled to produce the world’s first lab-grown cut of meat this October that I can’t help but imagine it. The research being done by bioengineer Dr Mark Post at Maastricht University in the Netherlands has provoked global headlines about “test tube meat” and fierce ethical and scientific debate. Getting access to his laboratory is about as exciting as it gets in the world of food engineering.
But when I arrive, the home of in vitro meat is quiet – no research assistants racing to turn out joints of beef, chicken or lamb. Instead, Post slowly opens the door to what looks like a large fridge, or a bioreactor. Within lie row upon row of tiny Petri dishes in which float minute fibres of almost transparent meat. I find it rather deflating but Post is excited. ‘I’ll need about 3,000 pellets of meat to make a hamburger,’ he says.”
It’s a meaty article. Read it here:
“How do you like your meat?” William Little, Financial Times Magazine
Short Link: http://wp.me/p6sb6-d2z
Image by Mike Licht. Download a copy here. Creative Commons license; credit Mike Licht, NotionsCapital.com
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