Cell-cultured meat is made by extracting skeletal muscle cells from animals and growing them on three-dimensional structures called scaffolds. The NUS (National University of Singapore) research team used plant-based protein and a biodegradable material that is biocompatible with animal cells to create scaffolds to grow cheaper and more sustainable cell-cultured meat.
As consumers become concerned about the environmental impact of human diets and their sense of morality is growing, cell-cultured meat in the lab is becoming an increasingly popular . . .
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