While it’s easy to brush it off as a flash-in-the-pan food trend, the rise of lab-grown meat is going to happen whether you like it or not.
The year is 2050. You’re prepping the house for another chaotic Thanksgiving with your kids, in-laws, aunts, uncles, cousins, and even a few friends. As you run through the recipe list for the big day, your heart jumps into your throat when it occurs to you: You forgot to buy the turkey.
And there are also environmental factors driving the development of lab grown meat too. Livestock production accounts forof global greenhouse gas emissions, making it one of the primary contributors to global warming. One day, we might not have very much of a choice but to cut back from our meat eating habits.
The cells that Mozdziak has found success with in the past are called satellite cell platforms, which are stem cells that help repair your muscle if it gets injured. You can take these satellite cells from, say, a turkey and inject them into a cell culture in a Petri dish or test tube. Then these cells start to grow into brand new muscle cells and voila, you have lab-grown meat to feast on… kind of.
That brings us to our future Thanksgiving centerpiece: test tube turkey. Based on his experience and research, Mozdziak said that the turkey satellite cell platform—which is one of the ways in order to create the alt-meat—is one of the best for creating meat. In fact, poultry as a whole offers a much easier way to replicate than beef or pork due to how much easier the cells are to control and because there’s less of a chance of contamination.
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