This unique meal on a global scale cannot yet be eaten. The purists responsible for the production of woolly mammoth meat say the protein must be put through safety tests beforehand. We explain how scientists have been raising meat for thousands of years.
Mammoth meat. A mammal that has not been on Earth for thousands of years
You should start with myoglobin – a protein responsible for the taste, color and aroma of meat. It was her DNA sequence that scientists determined, and then carried out a series of processes to grow the meat. They used sheep’s cells for this.
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Gaps in the woolly mammoth’s genetic code have been filled in by the genes of the African elephant. This mammal is the largest living animal today, and at the same time a close relative Mammoth. In the next step, the researchers introduced myoglobin into sheep cells.
The result was meat ready to be baked in the ovenThe outer part of it has been browned using the stove. Although the meat cannot be tasted today, scientists say it smells like crocodile meat. At the same time, the scientific director of Vow assures that no animals were harmed during the production of the mega meatball.
Pushing the limits of cooking
What’s really exciting about this project is the ability to create a protein that hasn’t been around for thousands of years, says James Ryall, Vow’s chief scientist on mammoth meat.
However, before scientists get to know the taste of a dish, it is necessary to conduct safety tests. It is necessary every time a new product is introduced to the market.
The woolly mammoth protein did not exist for the last 4,000 years. Taking it back is a success for the food industry, but also a risk from uncertainty about how the human body will accept it.
Cultured meat fuels my creativity as a chef. It’s a new ballpark, Philip Davenport says.
Meat consumption will increase by 70% by 2050 This came in accordance with expectations of the Food and Agriculture Organization of the United Nations (FAO). Thus, the meat produced by scientists is a signal to protect the environment.
Laboratory-grown “meat” of plant origin is an alternative that can reduce the greenhouse gas emissions associated with raising livestock.
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