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摘要

The movement of cell-cultured meat has gained momentum dramatically since the unveiling of the first lab-grown hamburger produced from bovine cells in 2013. The burger demonstrated that it was possible to continue to include meat in our diets without slaughtering animals.The process for producing cell-cultured meat requires a few 'satellite' cells, which can be obtained from a muscle sample taken from a living animal. These cells are then grown on, for example, a gelatin ring, which promotes muscle fusion, creating strips of muscle fibres. They are then attached to scaffolds, flooded with nutrients and mechanically stretched to increase size and protein content.