1. LABORATORY GROWN MEAT Animal Science 460-560 Flannery Lucas Monday, March 10, 2014

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

3. LAB BURGERS: SIMPLIFIED

4. 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

5. CHALLENGES  Cost  140 grams = $330,000.00  Consumer acceptance  Inclusion of healthier fats  Texture  Taste  Government approval

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

7. REFERENCES Post, Mark A. "Cultured meat from stem cells: challenges and prospects." Meat Science Journal. 92 (2012): 297-301. Web. 6 Mar. 2014.. Zaraska, Marta. "Lab-grown beef: Tastes 'almost' like a burger." Washington Post [London] 05 August 2013, Health & Science. Web. 6 Mar. 2014..