{"id":46482,"date":"2023-03-29T14:38:14","date_gmt":"2023-03-29T14:38:14","guid":{"rendered":"https:\/\/peymantaeidi.net\/stem-cell\/?p=46482"},"modified":"2023-03-29T14:39:55","modified_gmt":"2023-03-29T14:39:55","slug":"mammoth-meatball-food-startup-creates-mammoth-meat-from-dna","status":"publish","type":"post","link":"https:\/\/peymantaeidi.net\/stem-cell\/2023\/03\/29\/mammoth-meatball-food-startup-creates-mammoth-meat-from-dna\/","title":{"rendered":"Mammoth meatball: Food startup creates mammoth meat from DNA"},"content":{"rendered":"
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An Australian startup wants to bring culture to your next meal. No, not the type where you dress up and there\u2019s chamber music playing quietly in the background of a 7-course meal.<\/p>\n

It wants to bring cultured meat to the table and it\u2019s starting in a really big way.<\/p>\n

>> Read more trending news<\/b><\/i><\/a><\/p>\n

Vow <\/a>made what it says is a mammoth meatball. The name is not only from the size of the sphere but also from what it\u2019s made of.<\/p>\n

The company used a mammoth genome to grow what it said is an approximation of mammoth meat in a lab, combining a bit of mammoth DNA and a dash of an African elephant genome to fill in the genetic gaps and injecting the synthesized gene into a sheep muscle cell to allow it to grow, CNN <\/a>reported.<\/p>\n

\u201cFrom a genomic point of view, it\u2019s only one gene amongst all the other sheep genes that is mammoth,\u201d Ernst Wolvetang said, according to CNN<\/a>. \u201cIt\u2019s one gene out of 25,000.\u201d Wolvetang is a professor and senior group leader at the Australian Institute for Bioengineering and Nanotechnology at the University of Queensland and was part of the project.<\/p>\n

In the end, the company made about 400 grams of mammoth meat or about .88 pounds.<\/p>\n

Vow <\/a>said the project was to draw attention to the potential of cultured meat to change eating habits and make them more planet friendly.<\/p>\n

Cultured, or cell-based, meat is made from animal cells and is grown in a lab instead of butchering livestock, The Associated Press<\/a> reported.<\/p>\n

Vow<\/a> is among about 100 companies that are working on cultured meat products, the AP <\/a>reported. But only Singapore has approved the use of cell-based meat for consumption. Vow is hoping to sell its first product \u2014 Japanese quail meat \u2014 in the country this year.<\/p>\n

\u201cWe need to start rethinking how we get our food. My biggest hope for this project is \u2026 that a lot more people across the world begin to hear about cultured meat,\u201d James Ryall, the company\u2019s chief scientific officer, said, according to CNN<\/a>.<\/p>\n

But don\u2019t grab a knife and fork just yet. The meatball isn\u2019t for consumption. It will be included as part of the collection at Rijksmuseum Boerhaave, a science and medicine museum in the Netherlands.<\/p>\n

The meatball, which is between the size of a softball and a volleyball, was also glazed so it would not be damaged in transport, the AP <\/a>reported.<\/p>\n

Those involved in the project also said they didn\u2019t taste the end result.<\/p>\n

\u201cNormally, we would taste our products and play around with them. But we were hesitant to immediately try and taste because we\u2019re talking about a protein that hasn\u2019t existed for 5,000 years. I\u2019ve got no idea what the potential allergenicity might be of this particular protein,\u201d Ryall said.<\/p>\n

The meatball was slow-cooked and then browned with a blowtorch, with those who worked on the project saying it smelled good when it was cooking, the AP<\/a> reported.<\/p>\n

\u201cThe folks who were there, they said the aroma was something similar to another prototype that we produced before, which was crocodile,\u201d Vow <\/a>founder Tim Noakesmith said, according to the AP. \u201cSo, super fascinating to think that adding the protein from an animal that went extinct 4,000 years ago gave it a totally unique and new aroma, something we haven\u2019t smelled as a population for a very long time.\u201d<\/p>\n

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Latest trending news:<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

An Australian startup wants to bring culture to your next meal. No, not the type<\/p>\n","protected":false},"author":1,"featured_media":46484,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/peymantaeidi.net\/stem-cell\/wp-json\/wp\/v2\/posts\/46482"}],"collection":[{"href":"https:\/\/peymantaeidi.net\/stem-cell\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/peymantaeidi.net\/stem-cell\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/peymantaeidi.net\/stem-cell\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/peymantaeidi.net\/stem-cell\/wp-json\/wp\/v2\/comments?post=46482"}],"version-history":[{"count":2,"href":"https:\/\/peymantaeidi.net\/stem-cell\/wp-json\/wp\/v2\/posts\/46482\/revisions"}],"predecessor-version":[{"id":46485,"href":"https:\/\/peymantaeidi.net\/stem-cell\/wp-json\/wp\/v2\/posts\/46482\/revisions\/46485"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/peymantaeidi.net\/stem-cell\/wp-json\/wp\/v2\/media\/46484"}],"wp:attachment":[{"href":"https:\/\/peymantaeidi.net\/stem-cell\/wp-json\/wp\/v2\/media?parent=46482"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/peymantaeidi.net\/stem-cell\/wp-json\/wp\/v2\/categories?post=46482"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/peymantaeidi.net\/stem-cell\/wp-json\/wp\/v2\/tags?post=46482"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}