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mercredi 19 août 2015

LIBERER LES ANIMAUX DE FERME.. PLUS JAMAIS TUER ............VIANDE A PARTIR DE CELLULES


 


SOURCE ET SUITE

ENCORE TROP LENT  A EVOLUER........
LE PROBLEME EST QUE TROP PEU DE PERSONNES TRAVAILLENT SUR CE PROJET MAIS DE PLUS EN PLUS PROMETTEUR..
 A SUIVRE 

The basic process behind Post’s patties is this: Take a muscle biopsy from a cow, isolate the cells responsible for muscle repair (there can be a couple hundred in just a few muscle fibers), and then put those cells in a so-called bioreactor full of a nutrient-rich serum. There, the cells will multiply — if all goes well, each will turn into more than a trillion new muscle cells. Next, place those new cells onto some kind of temporary support surface so that they can connect into muscle fibers. (Post currently uses an animal-derived gel surface, but says he’s experimenting with an algae-derived alternative.) Finally, knead the fibers — each about one millimeter in diameter and about two-and-a-half centimeters long — into a patty with salt, bread crumbs, and egg white, and voila! You’re ready for the grill....
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 ............................What’s more, proponents of cultured meat say that it could finally free us from the nasty business of killing animals altogether — an unfortunate fate for even the happiest organically raised, grass-fed, antibiotic-free, local, cage-free, free range animal. PETA, the world’s largest collection of in-your-face vegans, got on the cultured meat bandwagon a few years ago, offering up $1 million to the first researchers who could create commercially viable in-vitro chicken meat (the deadline has since come and gone).