The document discusses in vitro or cultured meat, which is animal muscle tissue grown in laboratories without slaughtering livestock. It provides background on the concept and motivation to produce this alternative meat, including reducing environmental impacts and improving food safety compared to conventional meat production. Key challenges to commercializing in vitro meat are developing affordable animal-free growth media and achieving the right texture for different cuts of meat. The document outlines the basic process under research and debates around this emerging technology.
lab cultured or in vitro meat is an eco-friendly substitute for the natural meat which eliminates the need for raising and slaughtering animals for food. It supports the sustainable food production and helps to decrease the carbon credit by livestock sector.
The Future of Food: Amazing Lab Grown And 3D Printed Meat And FishBernard Marr
As advances are made in the lab to create meat and seafood without an animal, companies are starting to drive innovations in the food industry to meet future demand. These innovators are trying to solve the complex problem of feeding a growing global population without doing further damage to the environment.
lab cultured or in vitro meat is an eco-friendly substitute for the natural meat which eliminates the need for raising and slaughtering animals for food. It supports the sustainable food production and helps to decrease the carbon credit by livestock sector.
The Future of Food: Amazing Lab Grown And 3D Printed Meat And FishBernard Marr
As advances are made in the lab to create meat and seafood without an animal, companies are starting to drive innovations in the food industry to meet future demand. These innovators are trying to solve the complex problem of feeding a growing global population without doing further damage to the environment.
ESTROUS CYCLE: Reproductive cycle of female, generally defined as period from one estrus to the next.
Two phases:
Follicular Phase
Luteal phase
TYPES OF ESTROUS CYCLE
Almost all of the pig can be used as food. Preparations of pig parts into specialities include: sausage, bacon, gammon, ham, skin into pork scratchings, feet into trotters, head into a meat jelly called head cheese (brawn), and consumption of the liver, chitterlings and blood(blood pudding or black pudding).
The following factors can influence the type of pig farms in any given region:
• Available food supply suitable for pigs
• The ability to deal with manure or other outputs from the pig operation
• Local beliefs or traditions, including religion
• The breed or type of pig available to the farm
• Local diseases or conditions that affect pig growth or fecundity
• Local requirements, including government zoning and/or land use laws
• Local and global market conditions and demand
• Traditional farming styles and methods
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Pig Farm, Pig Farm in India, Pig Farming, Starting Small Piggery Business, Piggery Business Plan, Profitable Piggery, Modern Farming Piggery, Best Piggery Farm, Small Piggery Business In India, Tips for Starting Small Business, Starting Small Business & Making Money, Best Small Business to Start in India- Making Money Today, Tips to Make Money by Starting Your Own Business, Modern Tips for Small Business Start-Ups, Best Small Business Ideas to Make Money, Small Business Ideas in India for Starting Small Business, Small Business Ideas for Low Investment Good Profit in India, Profitable Small Business Ideas - How to Make Money in India, Steps to Start Your Own Business, Secrets of Making Money, Startup Entrepreneur Guide to Starting Business, Money Making Small Business Ideas, Small Business But Big Profit in India, Best Small Business Ideas for Women’s in India, Small Business Ideas-100% Risk Free Business, Best Small Business to Start - Most Profitable Small Business to Start in 2017, Money Making Business Ideas-Most Profitable Small and Medium Scale Manufacturing Businesses, Manufacturing Business Ideas, Small Business Ideas with Small Capital, Profitable Small Business Ideas with Small Investment, Best Business to Make Money-Start Today, Low Investment Manufacturing Business in India, Greatest Money Making Ideas, Top Small Business Ideas Low Invest Big Profit, Start Your Own Business Ideas, Small Business Ideas in India for Starting Your Own Business, Best Business Ideas in India with Low Investment & Low Capital, Best Small Business Ideas for Beginners, Best Small Business Ideas to Start Your Own Business, Best Small Business Ideas for Women, Top Best & Unique New Business Ideas to Start in India
Somalian sheep and goat behavior:
Feeding behavior.
Social behavior.
Sexual behavior.
Parental behavior.
Drinking and excretory behavior.
Exploratory behavior.
Conflict behavior.
Sleep behavior.
Aggression and fear behavior etc.
ESTROUS CYCLE: Reproductive cycle of female, generally defined as period from one estrus to the next.
Two phases:
Follicular Phase
Luteal phase
TYPES OF ESTROUS CYCLE
Almost all of the pig can be used as food. Preparations of pig parts into specialities include: sausage, bacon, gammon, ham, skin into pork scratchings, feet into trotters, head into a meat jelly called head cheese (brawn), and consumption of the liver, chitterlings and blood(blood pudding or black pudding).
The following factors can influence the type of pig farms in any given region:
• Available food supply suitable for pigs
• The ability to deal with manure or other outputs from the pig operation
• Local beliefs or traditions, including religion
• The breed or type of pig available to the farm
• Local diseases or conditions that affect pig growth or fecundity
• Local requirements, including government zoning and/or land use laws
• Local and global market conditions and demand
• Traditional farming styles and methods
See more
https://goo.gl/FtAHmp
https://goo.gl/BH3Jws
https://goo.gl/nHx98z
Contact us:
Niir Project Consultancy Services
106-E, Kamla Nagar, Near Spark Mall,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
Mobile: +91-9811043595
Website :
http://www.niir.org
http://www.entrepreneurindia.co
Tags
Pig Farm, Pig Farm in India, Pig Farming, Starting Small Piggery Business, Piggery Business Plan, Profitable Piggery, Modern Farming Piggery, Best Piggery Farm, Small Piggery Business In India, Tips for Starting Small Business, Starting Small Business & Making Money, Best Small Business to Start in India- Making Money Today, Tips to Make Money by Starting Your Own Business, Modern Tips for Small Business Start-Ups, Best Small Business Ideas to Make Money, Small Business Ideas in India for Starting Small Business, Small Business Ideas for Low Investment Good Profit in India, Profitable Small Business Ideas - How to Make Money in India, Steps to Start Your Own Business, Secrets of Making Money, Startup Entrepreneur Guide to Starting Business, Money Making Small Business Ideas, Small Business But Big Profit in India, Best Small Business Ideas for Women’s in India, Small Business Ideas-100% Risk Free Business, Best Small Business to Start - Most Profitable Small Business to Start in 2017, Money Making Business Ideas-Most Profitable Small and Medium Scale Manufacturing Businesses, Manufacturing Business Ideas, Small Business Ideas with Small Capital, Profitable Small Business Ideas with Small Investment, Best Business to Make Money-Start Today, Low Investment Manufacturing Business in India, Greatest Money Making Ideas, Top Small Business Ideas Low Invest Big Profit, Start Your Own Business Ideas, Small Business Ideas in India for Starting Your Own Business, Best Business Ideas in India with Low Investment & Low Capital, Best Small Business Ideas for Beginners, Best Small Business Ideas to Start Your Own Business, Best Small Business Ideas for Women, Top Best & Unique New Business Ideas to Start in India
Somalian sheep and goat behavior:
Feeding behavior.
Social behavior.
Sexual behavior.
Parental behavior.
Drinking and excretory behavior.
Exploratory behavior.
Conflict behavior.
Sleep behavior.
Aggression and fear behavior etc.
InScientiaFides Competenza e Professionalità InScientiaFides
La nascita di InScientiaFides, l'importanza delle cellule staminali, la professionalità e la competenza ... tanti buoni ingredienti che non possono mai mancare in una Bionca di eccellenza. www.inscientiafides.com
Власть и общество: решаем транспортные проблемы вместеAnna Stepnova
Презентация подготовлена для выступления на конференции в Волгоградском государственном университете "Публичные пространства и город в эпоху новых медиа", секция "Будущее общественного транспорта в постсоветских городах: справедливость, медиа, политика".
Gingering The World From The Inside by Anna Freeman SAMPLEBurning Eye
Anna Freeman is a comic poet, creative writing lecturer, prize winner novelist and campaigner for Ginger rights. The poems here capture the comic genius that has made Anna a leading figure on the performance poetry scene. Anna takes us into her world and with unflinching self deprecation lays open her heart. From the playground politics of My Little Pony ownership, the tortuous twists and turns of a relationship on the rocks, the thrill of a new partner and the quiet revolution of Ginger takeover, Anna's comic touch remains deft and perfectly timed. Gingering The World From The Inside is an assured debut and demonstrates that honing work in performance before committing it to the page is, in the right hands, the creative engine of brilliance.
‘Anna Freeman’s work makes me feel like I made a new friend in a warm, leaning, drunk heart-to-heart that left my cheeks sore from laughing and my neck aching from all the nodding. She twists up the awkward, the confusing and the painful, into a slick balloon animal, escaping zoos; makes me wanna spill my guts, hand her my secret side, just to see what treasures she can make from the vulnerability.’ - Buddy Wakefield
Cultivated meat the future world's food?, From Francisco Rolando Archila Dehesa
"There are many ethical, logistical and medical aspects that must be taken into account to even suggest to a society a radical change in their diet. It is the active responsibility of the scientists in charge of these projects for transparency with their investigations and the avoidance of falling into games of radical groups that seek change without benefit. If the cultivation of meat is the future of human nutrition, we can not wait for the next step to take. "
24Etikk i praksis. Nordic Journal of Applied Ethics (2013), 7 .docxeugeniadean34240
24Etikk i praksis. Nordic Journal of Applied Ethics (2013), 7 (1), s.
Introducing the new meat. Problems and
prospects
Stellan Welin
Department of Medical and Health Sciences, Linköping University, Sweden, [email protected]
Cultured meat, or in vitro meat, is one of the ideas that are being proposed to help solve the
problems associated with the ever-growing global meat consumption. The prospect may
bring benefit for the environment, climate, and animal ethics, but has also generated doubts
and criticism. A discussion of the possible environmental benefit and of animal ethics issues
in relation to cultured meat production will be given. A perceived ’unnaturalness’ of cultu-
red meat may be one of the strongest barriers for public acceptance. This will be discussed
and rejected. As to our relations with nature and animals, it is plausible that cultured meat
will lead to improvement rather than to deterioration. The issue of public acceptance and
some of the problems of introducing this new product on the market will also be discussed.
Keywords: cultured meat, naturalness, environment, animal ethics
Introduction
Once upon a time, all meat was obtained from hunting wild animals. This was the first
stage in meat production (Welin et al. 2012). It is still predominant in fisheries, where the
fish still is ’hunted’ by big fleets of fishing ships. There are not too many wild big animals
left for hunting, nor are the stocks of fish what they used to be. Where there is a conside-
rable hunting, like the hunting of moose in Sweden, there is a regulated regime keeping
the stock at an approriate level. In the area of fisheries, problems are more difficult as the
fish moves across national boundaries and on international water. Many of the stocks of
fish around the world have been depleted and are on the brink to collapse.
The second stage in meat production was herding and slaughtering of domesticated
animals. This meant unintentionally that the kind of meat to be eating from farm and
range animals was restricted to the animals human had managed to domesticate. A
similar kind of procedure has taken place in relation to fish, although there is no need to
first domesticate the fish.
The third stage in meat production is about to happen. The idea is to produce meat
(muscle tissue) from animal stem cells with tissue-engineering techniques. A successful
meat production in this way will constitute a radically new way of obtaining meat, namely
without using animals at all.
In this paper, I will discuss the new technology of cultured meat. First I will give a very
short description of some of the technical aspects. After a short overview of the problems
24 – 37
Introducing the new meat. Problems and prospects 25
Stellan Welin
with present day meat production in relation to environment and ethics I turn to the pos-
sible advantages of cultured meat in these aspects.
Two other issues will be discussed relating to ’naturalness’ and our relation wit.
Students in this course have been working on developing critical thinking skills and each week are given different topics to research and discuss. At the end of the class, students will choose one topic and work as a group to create a video-project about this issue which will be used for assessment. Assessment criteria was negotiated with the students. This class deals with the issue of food. For the demonstration class I have cut the video down and reduced the time for discussion, but in the full class more time would be spent preparing the students for the task and they would have been given topics to research for homework.
This issue is important to our society as too many people take for granted the large quantities of meat that are available each day. Usually we only eat the prime-cuts of meat as well, especially chicken, such as breast and leg. As a result, the extreme demand for cheap and quick meat, has led to the emergence of ethically unsound and unhealthy sources of meat rearing. People may argue that these things are necessary evil, but in fact the health risks far outweigh the benefits. Other health risks include immunity to antibiotics and increased risk of cancer.
What makes it CLIL?
Because the focus of the class is to teach the students something about Food and Food issues, to raise awareness, critical thinking and higher order thinking skills. The focus of this class (and the entire course) is not only language for its own sake but also the content knowledge is part of the learning aims.Content knowledge is assessed and used to grade the students for the course, not only language skills.
Food Technology: Alternative Protein - Do you know what it is? Can you tell i...Edson Barbosa
Online session presented at SETI 2020 event (Federal University of Lavras) in Brazil this week (Nov, 9th, 2020):
"If I were in your shoes, and judging from the title, I would say at once: "Damn! It has nothing to do with technology." But it really does a lot. The idea behind this talk is to show how our food is also being digitized. And yes, the Digital Transformation is already impacting our "daily rice and beans". This dialogue will be an excellent opportunity to talk about the technologies of Cultivated-Meat, Plant-Based Meat and Fermentation. And yes, the simulation of dairy products will also be part of the menu, I mean, of the conversation. The session aims to tackle the topic in an introductory, consult-oriented, and deviant way to exercise Future Thinking on the topic. After all, we are living in the great moment of "digital symbiosis" between the branch of Biotechnology and IT technologies."
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This 60-minute webinar, sponsored by Adobe, was delivered for the Training Mag Network. It explored the five elements of SPARK: Storytelling, Purpose, Action, Relationships, and Kudos. Knowing how to tell a well-structured story is key to building long-term memory. Stating a clear purpose that doesn't take away from the discovery learning process is critical. Ensuring that people move from theory to practical application is imperative. Creating strong social learning is the key to commitment and engagement. Validating and affirming participants' comments is the way to create a positive learning environment.
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4. MEAT the Future
In 1932, Winston Churchill predicted that in
fifty years “we shall escape the absurdity of
growing a whole chicken in order to eat the
breast or wing by growing these parts
separately.” Today, almost eighty years later,
science may finally be getting close to
producing In Vitro meat - muscle tissue
grown in the lab without the rest of the
animal.
5. What is In Vitro Meat?
In Vitro Meat, also known as cultured meat, shmeat,
hydroponic meat, test-tube meat, vat-grown meat, and victimless
meat is the idea of manufacturing meat products through tissue-
engineering technology. The main purpose of this progressive
technology is to produce animal meat without using an actual
animal. Basically cells are taken painlessly from live animals and are put into a culture media where they
start to multiply and grow, independently from the animal.
6. Why would we need In Vitro MEAT?
Humans have been eating farm-raised meat for centuries, so why would we
choose to eat meat produced in a lab? As the demand for meat grows across the globe, it
is necessary to evaluate the effectiveness of current meat production.
It is important to consider that developing in vitro
meat concerns large-scale meat productions. Large amounts of fossil fuels are burned
throughout the process of meat production in the production and transport of the housing,
transportation, and slaughter of livestock.
There are also various potential health benefits to eating meat produced in
laboratories. For instance, contamination with bacteria like Salmonella and E. coli could be
reduced. In vitro meat production could eliminate contact with animal contaminants like
feces, thus helping tore solve the most common cause of food-borne illness. Tightly
controlling the percentage and types of fat could also make lab-grown meat healthier. In
vitro meat could also be produced with limited amounts of saturated fats and instead be
rich in beneficial omega-3 fatty acids.
7. According to the United Nations Food and Agriculture
Organization, raising livestock produces twenty percent
of human-related greenhouse gas emissions. In fact, it is
responsible for more greenhouse gas emissions than the
transportation sector.
United Nations Food and Agriculture Organization. “Livestock’s Long S
hadow.”2006.
http://www.fao.org/docrep/010/a0701e/a0701e00.HTM
MEATYFacts!
8. How do you grow In Vitro MEAT in the lab?
The meat we eat is muscle produced from livestock. One way to produce muscle
tissue in the lab is to grow cells that are capable of becoming muscle cells and organizing
themselves into muscle tissue.
To date, most current work has focused on the use of adult stem cells from
livestock to grow In Vitro meat. Adult animals have muscle stem cells called “myosatellite”
cells that are responsible for muscle growth and repair. Scientists can obtain these stem cells
from animal tissue by extracting the muscle stem cells from the material that holds it. The
cells grow in plastic dishes bathed in a nutrient rich liquid. They then grow and divide,
making more muscle cells.
Scientists try to imitate the conditions that produce muscles in animals. They use
electrical, physical, or chemical methods to increase protein content in the muscle cells and
to try and replicate the texture of muscle from an animal.
To create edible meat, scientists would harvest the muscle fibers created in the
lab, grind them, and add flavor and nutrients to produce something like hamburger or
sausage. Current research is focused on creating in vitro meat with a texture similar to
conventional meat and developing the technology to grow large amounts of In vitro meat at
an affordable price.
9. “ We already know that pretty soon we are going
to Mars and we will need to produce food there.
This is not that far away. NASA will probably be
the first to use this technology but then it could be
transferred to the rest of the world.”
- Dr. Mirko Betti, a Canadian food science researcher
MEATY Quotes!
10. A simple Diagram for the Process of In
Vitro MEAT:
1. Take a small biopsy
2. Extract mayosatellite cells
3. Add animal-free growth serum to multiply cells
4. Grow cells on scaffold to form mayofibres which bind together to form muscle
5. Exercise muscle to boost protein
6. Grind up thousands of muscle strips
7. Add flavor, iron and vitamins
8. Cook and EAT!
11. Why isn’t there In Vitro MEAT on my
plate right now?
A major hurdle facing the development of In Vitro meat is the nutrient
liquid the cells use to grow and divide in the lab. A major component of
this liquid comes from animal blood, which is both expensive and
somewhat also defeats the purpose of In Vitro meat. Animal-free
alternatives have been tested, including components taken from
mushrooms and algae, but these are too expensive to be used for large-
scale production.
Another challenge of In Vitro meat production is the difference in
texture between lab-grown and natural meat. In an animal, large masses
of muscle tissue are able to survive and grow because a vast network of
blood vessels delivers nutrients to cells throughout the tissue. In order for
the nutrient rich liquid to reach all cells, current lab-grown muscle can only
be made in small pieces and used to make ground meat like hamburger.
Until scientists develop a way to nourish cells of larger portions of muscle
tissue, a lab-grown steak remains an idea of the future.
12. Cons:
1. Very expensive to produce with current technology
2. Requires enormous investment for Research & Development
3. Unnatural
4. People might be reluctant to switch over from normal meat
5. Limited to ground meat
6. Subject to media criticism
7. Possible unknown health consequences
13. Pros:
1. Potentially cheaper to produce than regular meat
2. Requires less food input
3. Requires less real estate
4. Requires less water
5. Produces less waste
6. Cleaner
7. More ethical in terms of animal welfare
8. Healthier
9. Prevents climate change/global warming
10. Better for public health
14. Juicy In Vitro MEAT Videos:
Science in Seconds - In Vitro Meat
In-Vitro Meat: Bring it on!
Meat The Future
16. Bibliography (APA-Style):
• Brain, M. (n.d.). How In-Vitro Meat Works – creating meat without killing any animals – The Blogs
at How Stuff Works. The Blogs at How Stuff Works. Retrieved April 29, 2012, from
http://blogs.howstuffworks.com/2009/11/18/how-in-vitro-meat-works-creating-meat-without-killing-any-animals/
• In Search of a Test-Tube Hamburger - TIME. (n.d.). Breaking News, Analysis, Politics, Blogs, News
Photos, Video, Tech Reviews - TIME.com. Retrieved April 29, 2012, from
http://www.time.com/time/health/article/0,8599,1734630,00.html
• In Search of a Test-Tube Hamburger - TIME. (n.d.). Breaking News, Analysis, Politics, Blogs, News
Photos, Video, Tech Reviews - TIME.com. Retrieved April 29, 2012, from
http://www.time.com/time/health/article/0,8599,1734630,00.html
• In vitro meat, new technologies, and the “yuck factor” | Practical Ethics. (n.d.). Practical Ethics.
Retrieved April 29, 2012, from http://
blog.practicalethics.ox.ac.uk/2012/03/in-vitro-meat-new-technologies-and-the-yuck-factor/
• In-Vitro Meat: More research, more questions « Aesthetics of Everywhere. (n.d.).
Aesthetics of Everywhere. Retrieved April 29, 2012, from
http://crystalbae.com/2011/05/19/in-vitro-meat-more-research-questions/
• The In Vitro Meat Consortium - Home. (n.d.). The In Vitro Meat Consortium - Home. Retrieved
April 29, 2012, from http://invitromeat.org/
• soon., &certain., a. (n.d.). Eight Ways In-Vitro Meat will Change Our Lives.
H+ Magazine | Covering technological, scientific, and cultural trends that are changing–and will
change–human beings in fundamental ways. Retrieved April29, 2012, from
http://hplusmagazine.com/2009/11/17/eight-ways-vitro-meat-will-change-our-lives/