Difference between revisions of "User:AlonLevy/CulturedMeat"

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(Created page with "= How is it produced = Sources * Andras AMA, http://www.reddit.com/r/IAmA/comments/199f0n/im_andras_forgacs_ceo_of_modern_meadow_a_company/ * TedMed 2011 Gabor https://www.you...")
 
 
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= How is it produced =
 
= How is it produced =
Sources
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== Modern Meadow ==
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=== Sources ===
 
* Andras AMA, http://www.reddit.com/r/IAmA/comments/199f0n/im_andras_forgacs_ceo_of_modern_meadow_a_company/
 
* Andras AMA, http://www.reddit.com/r/IAmA/comments/199f0n/im_andras_forgacs_ceo_of_modern_meadow_a_company/
* TedMed 2011 Gabor https://www.youtube.com/watch?v=zDmkK8brSWk
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* TedMed 2011 Gabors https://www.youtube.com/watch?v=zDmkK8brSWk
Modern Meadow, Andras Forgacs / Gabor Forgacs
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=== Main Points ===
 
* blood taste - researching Mioglobin
 
* blood taste - researching Mioglobin
 
* using 3d printing for the structure
 
* using 3d printing for the structure
 
* start with cell culture (like Mark Post at Maastaricht)
 
* start with cell culture (like Mark Post at Maastaricht)
 
* did port for tedmed 2011, but focusing on beef now
 
* did port for tedmed 2011, but focusing on beef now
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 +
=== Quotes ===
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AMA Andras Gabors
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* Absolutely. Bioassembly (using a bioprinter or otherwise) is just one step of the process. The muscle tissue does need to be conditioned post-assembly for a period of time. This requires specialized bioreactors that can continue to provide nutrients to the muscle while it is being exercised.
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* We're seeing where we get on flavor without replicating blood for now. That said, there are teams working on blood analogs as well. We could incorporate some myoglobin analog for iron and taste as necessary. This part is still work-in-progress.
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= Environmental Impact =
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http://pubs.acs.org/doi/abs/10.1021/es200130u
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* Quoted by Andras in his AMA

Latest revision as of 17:53, 19 May 2014

How is it produced

Modern Meadow

Sources

Main Points

  • blood taste - researching Mioglobin
  • using 3d printing for the structure
  • start with cell culture (like Mark Post at Maastaricht)
  • did port for tedmed 2011, but focusing on beef now

Quotes

AMA Andras Gabors

  • Absolutely. Bioassembly (using a bioprinter or otherwise) is just one step of the process. The muscle tissue does need to be conditioned post-assembly for a period of time. This requires specialized bioreactors that can continue to provide nutrients to the muscle while it is being exercised.
  • We're seeing where we get on flavor without replicating blood for now. That said, there are teams working on blood analogs as well. We could incorporate some myoglobin analog for iron and taste as necessary. This part is still work-in-progress.

Environmental Impact

http://pubs.acs.org/doi/abs/10.1021/es200130u

  • Quoted by Andras in his AMA