I don’t know how I missed the breakthrough in fish stick technology mentioned so casually in this article from the Sunday Times:
SCIENTISTS have grown meat in the laboratory for the first time. Experts in Holland used cells from a live pig to replicate growth in a petri dish.
The advent of so-called “in-vitro” or cultured meat could reduce the billions of tons of greenhouse gases emitted each year by farm animals — if people are willing to eat it.
So far the scientists have not tasted it, but they believe the breakthrough could lead to sausages and other processed products being made from laboratory meat in as little as five years’ time.
They initially extracted cells from the muscle of a live pig. Called myoblasts, these cells are programmed to grow into muscle and repair damage in animals.
The cells were then incubated in a solution containing nutrients to encourage them to multiply indefinitely. This nutritious “broth” is derived from the blood products of animal foetuses, although the intention is to come up with a synthetic solution.
The Dutch experiments follow the creation of “fish fillets” derived from goldfish muscle cells in New York and pave the way for laboratory-grown chicken, beef and lamb.
The Vegetarian Society reacted cautiously yesterday, saying: “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.” Peta, the animal rights group, said: “As far as we’re concerned, if meat is no longer a piece of a dead animal there’s no ethical objection.”