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Cultured meat, also known as cultivated meat, is a form of cellular agriculture where meat is produced by culturing animal cells in vitro. Cultured meat is produced using tissue engineering techniques pioneered in regenerative medicine. Jason Matheny popularized the concept in the early 2000s after co-authoring a paper on cultured meat production and creating New Harvest, the world's first non-profit organization dedicated to in-vitro meat research. Cultured meat has the potential to mitigate the environmental impact of meat production and address issues regarding animal welfare, food security and human health.
Wikipedia
Wikipedia
Photo credit: Takeuchi Shoji (Univ. of Tokyo)
Japanese researchers have unveiled a groundbreaking lab-grown steak that looks incredibly realistic. The 1.5-centimetre-thick slice, created by scientists from the University of Tokyo and other institutions, is a significant step forward in cultured meat. The researchers have been working on this project since 2017, with support from Nissin Foods and other companies. While the photo is promising, the ultimate test will be how it tastes.
According to Takeuchi, when they were cooking the cultivated meat in the lab, the smell was so convincing that those in neighboring labs asked if they were preparing "yakiniku" Japanese-style barbecue. Unfortunately, the taste was not like real beef; it was "a flavour that cannot be put into words."
'Meating' demand: Tokyo researchers create beefier 'cultured steak,' but how's it taste? - The Mainichi
TOKYO -- Cultured meat is being researched both overseas and within Japan as an alternative to livestock to meet the world's fast-rising demand for me