In Vitro Pork

Dutch scientists successfully create “in vitro” pork that could be available for retail by 2014.


Share this
vitro

Scientists at Eindhoven University in Holland have successfully grown pork meat in a laboratory using cells taken from a live pig. The cultured meat, dubbed both “in vitro” and “vat-meat,” has garnered praise from animal-rights group PETA and world-hunger strategists at NASA as the future face of food. To create the cultures, scientists extracted, incubated, and molded muscle tissue taken from a live pig. The current product lacks the desired texture, but researchers are confident the cultures will be perfected through subsequent trials, estimating it may be available in grocery stores by 2014.