LABORATORY GROWN MEAT Animal Science Flannery Lucas Monday, March 10, 2014

WHAT IS LABORATORY GROWN MEAT?  Based on stem cell technology  Not a new idea  Culture of skeletal muscle  In vitro

LAB BURGERS: SIMPLIFIED

LAB-GROWN BEEF TASTE TEST: ‘ALMOST’ LIKE A BURGER  Washington Post article from August 5, 2013  Environmental impact of traditional meat production  Research scientist’s expectations  Taste test  Journal of Meat Science article: Cultured Meat from Stem Cells: Challenges & Prospects  Need for meat alternative  Requirements for meat alternative  Acknowledgement of further research

CHALLENGES  Cost  140 grams = $330,  Consumer acceptance  Inclusion of healthier fats  Texture  Taste  Government approval

PROSPECTS OF LABORATORY-GROWN MEAT  Feed the planet  Reduce environmental impacts  Less land  Faster  Nutritional benefits  Novel products  Blends

REFERENCES Post, Mark A. "Cultured meat from stem cells: challenges and prospects." Meat Science Journal. 92 (2012): Web. 6 Mar Zaraska, Marta. "Lab-grown beef: Tastes 'almost' like a burger." Washington Post [London] 05 August 2013, Health & Science. Web. 6 Mar