Lab Grown Chicken Cells
Lab-grown chicken, also known as cultured chicken or cell-based chicken, refers to meat that is produced by growing animal muscle cells in a laboratory rather than raising and slaughtering animals. It is a form of cellular agriculture that aims to provide an alternative to conventional meat production methods.
The process of creating lab-grown chicken typically involves the following steps:
Cell Isolation: A small sample of animal cells, usually taken from a living chicken, is obtained. These cells can be sourced from feathers, muscle tissue, or other suitable sources.
Cell Culturing: The isolated cells are then placed in a culture medium, which contains all the necessary nutrients for the cells to grow and divide. The culture medium provides an environment that mimics the conditions necessary for cell growth.
Cell Proliferation: The cells in the culture medium are allowed to multiply and form a larger population. This is typically achieved through the use of specific growth factors that stimulate cell division and multiplication.
Cell Differentiation: Once a sufficient number of cells have been produced, they are induced to differentiate into muscle cells. This process involves exposing the cells to different signals and growth factors that encourage them to develop into muscle tissue.
Tissue Formation: The differentiated muscle cells are then placed in a bioreactor or scaffold that provides support for the cells to form three-dimensional muscle tissue. The bioreactor may provide a controlled environment with factors such as temperature, oxygen, and nutrients to support tissue growth.
Harvesting: Once the lab-grown chicken tissue has reached a suitable size and maturity, it is harvested. The tissue can be further processed to create various forms of chicken products, such as nuggets, patties, or strips.
Lab-grown chicken aims to replicate the taste, texture, and nutritional composition of conventionally produced chicken while avoiding the need for traditional animal farming practices. It has the potential to address concerns related to animal welfare, environmental sustainability, and food security. Additionally, lab-grown chicken may have a reduced environmental footprint compared to conventional chicken production, as it requires fewer resources like land, water, and energy.
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Research is courtesy of 9now.com/au, Ally Langdon and team, who bring you the big stories of the day, ask the tough questions and fight hard to expose injustice. When people need help they reach out to ‘A Current Affair.’
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Health Risk of Genetically Modified Foods?
The following Abstract is courtesy of the National Institute of Health – As genetically modified (GM) foods are starting to intrude in our diet concerns have been expressed regarding GM food safety. These concerns as well as the limitations of the procedures followed in the evaluation of their safety are presented. Animal toxicity studies with certain GM foods have shown that they may toxically affect several organs and systems. The review of these studies should not be conducted separately for each GM food, but according to the effects exerted on certain organs it may help us create a better picture of the possible health effects on human beings. The results of most studies with GM foods indicate that they may cause some common toxic effects such as hepatic, pancreatic, renal, or reproductive effects and may alter the hematological, biochemical, and immunologic parameters. However, many years of research with animals and clinical trials are required for this assessment. The use of recombinant GH or its expression in animals should be re-examined since it has been shown that it increases IGF-1 which may promote cancer.
Credit: pubmed.ncbi.nlm.nih.gov