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  3. Several groups of future-minded scientists are cultivating edible meat in dishes from animal muscle cells. The technology, winch

Several groups of future-minded scientists are cultivating edible meat in dishes from animal muscle cells. The technology, winch

admin2009-06-24  71
问题     Several groups of future-minded scientists are cultivating edible meat in dishes from animal muscle cells. The technology, winch involves choosing the fight starter cells, stimulating and fine-tuning their growth for taste, texture and nutrients, has a way—a long way—to go before meat could hit supermarkets. But these researchers insist it will be a more efficient way to produce a staple of the American diet—and will make meat healthier to boot.
    Growing lab meat will mean scientists can control levels and types of fats, protein and other substances and produce a product less likely to be contaminated with such food-poisoning culprits as E. coli.
    But scientists who study the old-fashioned kind of meat are skeptical. It’ll never be practical. It is just too technically and financially difficult.
    Meat, after all, is not simply a mass of muscle cells; it’s a complex tissue comprised of fat, nerves, blood vessels and connective tissue. Each cell type plays a role in the flavor and mouth-feel of a chicken cutlet, club steak or fillet of fish. Mimicking this structure is crucial if you want your product to be palatable.
    In 1932, Winston Churchill wrote that by the 1980s people would "escape the absurdity of growing a whole chicken" by growing only desired parts—like breasts and wings—in the lab.
    It was not his finest prediction. Only recently have resources been devoted to growing flesh; in July 2005, the basic methods being used were summarized in the journal Tissue Engineering.
    To culture meat, scientists cut a small piece of muscle from a pig or fish, or use a few cells cultured in a lab. The cells are placed in a dish or bioreactor then "fed" with a growing fluid.
    Early success came in 2002, when Touro College biology professor Morris Benjaminson reported growing fish meat in the lab. His Collaborator James marinated a batch of the cultured fish—winch the researchers said "resembled fresh fish fillets"—in olive oil, lemon and garlic before breading and deep-frying them.
    "It smelled good", said Benjaminson, but neither researcher subjected the results to a taste-test. They didn’t want to nm afoul of Food and Drug Administration food safety regulations.
    Despite many scientists’ skepticism, some entrepreneurs think the technology will prove perfect for items such as like sausages and chicken nuggets within as little as five years. Curing, smoking, spicing, grinding and additives can significantly transform the taste and texture of eat that goes into such processed products.
    Researchers are also trying to bring down cost, making it affordable will require cheaper nutrient sources and automating the growth process.
    In vitro meat may be perfect for space travel. Burr meat scientists doubt the technology will meet the demands of the consumer market any time soon, if ever. Cost and safety are major concerns. Image is another issue: Some folks are going to think this is like growing bacteria in a beaker in a lab. Food consumption is a conservative cultural phenomenon. It can take several generations to change.
选项 A、growing meat in a lab sounds far-fetched.
B、producing meat in a lab dish is far from a new idea.
C、it is ridiculous of growing only desired parts of chicken.
D、tissue-engineered meat is the inescapable future of humanity.
答案B
解析 在实验室培养皿中造肉不是什么新想法。
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