Steaks in the Lab
October 29, 2019
First came laboratory-grown hamburgers, potentially opening the door to culturing meat in factories to help satisfy growing world demand while being, advocates say, ethically and environmentally friendlier than conventional means. Taking note, two Arizona State engineering analysts wrote in Issues that society should start planning policy and institutional responses fitted to this emerging technology. Now adding even more sizzle to the scene, a Harvard team has solved the problem of growing more densely textured steaks that mimic the form and flavor of bovine counterparts.