[extropy-chat] wretched journalists just print what they are told....

Lifespan Pharma/Morris Johnson CTO megao at sasktel.net
Sun Dec 11 22:24:54 UTC 2005


The give away phrase is "stem cells".
No one would go so far as to uses stem cell separation just to simply  
grow burgers.
The antagonistic atmosphere to this research has made researchers  
cover-up  their research.
The regulators will not take much notice other than to laugh at this 
lab-meat until it is actually put up for sale to consumers.
The serious content is  predesigned tissue generation on a commercial 
scale is the goal.
Once perfected, this can be applied to tissue and organ repair for humans.
Just like AI and frozen embryos which were perfected in cattle breeding 
, then easily transferred to human reproductive needs.

In the med-food world I am doing the same thing by introducing cannabis 
to the USA  through specially formulated horse feeds.
The brand name and product exposure are the basis for softening up 
future human markets.

<December 11, 2005

>
>
> In Vitro Meat
>
> By RAIZEL ROBIN
>
> In July, scientists at the University of Maryland announced the 
> development of bioengineering techniques that could be used to 
> mass-produce a new food for public consumption: meat that is grown in 
> incubators.
>
> The process works by taking stem cells from a biopsy of a live animal 
> (or a piece of flesh from a slaughtered animal) and putting them in a 
> three-dimensional growth medium - a sort of scaffolding made of 
> proteins. Bathed in a nutritional mix of glucose, amino acids and 
> minerals, the stem cells multiply and differentiate into muscle cells, 
> which eventually form muscle fibers. Those fibers are then harvested 
> for a minced-meat product.
>
> Scientists at NASA and at several Dutch universities have been 
> developing the technology since 2001, and in a few years' time there 
> may be a lab-grown meat ready to market as sausages or patties. In 20 
> years, the scientists predict, they may be able to grow a whole beef 
> or pork loin. A tissue engineer at the Medical University of South 
> Carolina has even proposed a countertop device similar to a bread 
> maker that would produce meat overnight in your kitchen.>





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