The Future of Meat

TitleThe Future of Meat
Publication TypeJournal Article
Year of Publication2013
AuthorsMattick, C, Allenby, B
JournalIssues in Science & Technology
Volume30
Issue1
Pagination64-70
Date PublishedFall2013
Publication Languageeng
ISBN Number07485492
KeywordsHAMBURGERS , in , Mark , meat , POSHAS , STEM
AbstractThe article discusses how factory grown or cultured meat can affect social, cultural, environmental and economic conditions. It is noted that tissue engineer Mark Poshas created the cultured hamburger from stem cells in a laboratory and said that the process is faster than raising a cow. He discusses technical, environmental and economic challenges related to developing tissue cultured meat.
NotesMATTICK, CAROLYN 1; Email Address: carolyn.mattick@asu.edu ALLENBY, BRAD 2; Email Address: braden.allenby@asu.edu; Affiliation: 1: School of Sustainable Engineering and the Built Environment, Ira A. Fulton Schools of Engineering, Arizona State University 2: President's Professor and Lincoln Professor of Engineering and Ethics,School of Sustainable Engineering and the Built Environment, Ira A. Fulton Schools of Engineering, Arizona State University; Source Info: Fall2013, Vol. 30 Issue 1, p64; Subject Term: IN vitro meat; Subject Term: MEAT substitutes; Subject Term: STEM cells; Subject Term: HAMBURGERS; People: POSHAS, Mark; Number of Pages: 7p; Document Type: Article
URLhttp://issues.org/30-1/carolyn/

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