Connect with us

General

We tried the first lab-grown sausage made without killing animals. It was smoky, savory, and tasted like breakfast – Tech – Pulselive.co.ke

Published

on

Loading...


news

  • Silicon Valley clean meat startup New Age Meats made history on Monday by letting journalists taste the first cultured pork sausage made in a lab.
  • New Age Meats’ sausage is the first cell-based meat to be made using both fat and muscle cells, which could prove key to nailing the flavor of traditional meat.
  • Here’s what the farm-free sausage was like.

On a Monday night at a brewery in San Francisco’s hipster Mission District, the co-founders of a startup called New Age Meats helped cook up samples of pork sausage made entirely out of cells grown from a live pig named Jessie.

As scientists-turned-entrepreneurs Brian Spears and Andra Necula watched, the sausage they’d spent the past two months making at a nearby lab began to sizzle. Slowly, its sides turned brown and, as the aroma of breakfast meat filled the room, samples were doled out to taste.

New Age Meats aims to make meat from animal cells without killing any actual animals. They are one of roughly half a dozen nascent companies aiming to create an alternative to factory farming. In so doing, they hope to reduce waste, improve health, and eliminate animal suffering.

New Age Meats’ sausage was the first in history to be made with fat and muscle cells — an important combination that could prove key for nailing the taste of “cell-based” or “cultured” (meaning simply: not from slaughter) meat. Here’s what it was like.

Around 5 PM on Monday evening, a group of journalists and potential investors gathered at Standard Deviant Brewery for a taste of the first pork sausage made in a lab from the cells of a live pig.


play

Around 5 PM on Monday evening, a group of journalists and potential investors gathered at Standard Deviant Brewery for a taste of the first pork sausage made in a lab from the cells of a live pig.

(Katie Canales/Business Insider)

After filling up on vegan appetizers and snacks, New Age Meats co-founder Brian Spears told us what to expect. He also shared a photo of Jessie, whose cells — taken from a small biopsy on her side — went into the meat we’d be eating.


After filling up on vegan appetizers and snacks, New Age Meats co-founder Brian Spears told us what to expect. He also shared a photo of Jessie, whose cells — taken from a small biopsy on her side — went into the meat we'd be eating.play

After filling up on vegan appetizers and snacks, New Age Meats co-founder Brian Spears told us what to expect. He also shared a photo of Jessie, whose cells — taken from a small biopsy on her side — went into the meat we’d be eating.

(Katie Canales/Business Insider)

Spears and co-founder Andra Necula teamed up with Matt Murphy, a butcher and sausage chef, to get their recipe just right. Because the sausage casing they used was vegan, it was extra delicate — meaning Murphy had to be careful to avoid too much blistering, which could cause the links to break apart in the pan.


Spears and co-founder Andra Necula teamed up with Matt Murphy, a butcher and sausage chef, to get their recipe just right. Because the sausage casing they used was vegan, it was extra delicate — meaning Murphy had to be careful to avoid too much blistering, which could cause the links to break apart in the pan.play

Spears and co-founder Andra Necula teamed up with Matt Murphy, a butcher and sausage chef, to get their recipe just right. Because the sausage casing they used was vegan, it was extra delicate — meaning Murphy had to be careful to avoid too much blistering, which could cause the links to break apart in the pan.

(Katie Canales/Business Insider)

After about five minutes of cooking, the sausage was done. As the room filled with the aroma of breakfast meat, Murphy nudged the links onto a serving plate.


After about five minutes of cooking, the sausage was done. As the room filled with the aroma of breakfast meat, Murphy nudged the links onto a serving plate.play

After about five minutes of cooking, the sausage was done. As the room filled with the aroma of breakfast meat, Murphy nudged the links onto a serving plate.

(Katie Canales/Business Insider)

Necula and Murphy sliced the sausage into bite-sized pieces. In addition to pork fat and muscle from Jessie, the links contained spices like sage, ginger, and white pepper as well as vegetable stock and soy protein.


Necula and Murphy sliced the sausage into bite-sized pieces. In addition to pork fat and muscle from Jessie, the links contained spices like sage, ginger, and white pepper as well as vegetable stock and soy protein.play

Necula and Murphy sliced the sausage into bite-sized pieces. In addition to pork fat and muscle from Jessie, the links contained spices like sage, ginger, and white pepper as well as vegetable stock and soy protein.

(Katie Canales/Business Insider)

When I got my hands on my sample of sausage, I was ecstatic. This was the first meat made from a lab instead of on a factory farm that I’d ever tasted. After spearing it with my toothpick, I went in for a bite.


When I got my hands on my sample of sausage, I was ecstatic. This was the first meat made from a lab instead of on a factory farm that I'd ever tasted. After spearing it with my toothpick, I went in for a bite.play

When I got my hands on my sample of sausage, I was ecstatic. This was the first meat made from a lab instead of on a factory farm that I’d ever tasted. After spearing it with my toothpick, I went in for a bite.

(Katie Canales/Business Insider)

The flavor was smoky and savory. The texture was distinctly sausage-like. It tasted like meat. Then again, it is meat.


The flavor was smoky and savory. The texture was distinctly sausage-like. It tasted like meat. Then again, it is meat.play

Loading...

The flavor was smoky and savory. The texture was distinctly sausage-like. It tasted like meat. Then again, it is meat.

(Katie Canales/Business Insider)

As we ate, Spears explained that all the material for the meat came from a single biopsy from Jessie. Spears and Necula coaxed the tiny cell sample into developing billions of fat and muscle cells in the lab, giving rise to the key ingredients in the sausage.


As we ate, Spears explained that all the material for the meat came from a single biopsy from Jessie. Spears and Necula coaxed the tiny cell sample into developing billions of fat and muscle cells in the lab, giving rise to the key ingredients in the sausage.play

As we ate, Spears explained that all the material for the meat came from a single biopsy from Jessie. Spears and Necula coaxed the tiny cell sample into developing billions of fat and muscle cells in the lab, giving rise to the key ingredients in the sausage.

(Katie Canales/Business Insider)

A chemical engineer by training, Spears said he chose to host the tasting at a brewery because these types of facilities — with their sleek silver brewer’s vats — are the same kind of places where the meat of the future will be produced.


A chemical engineer by training, Spears said he chose to host the tasting at a brewery because these types of facilities — with their sleek silver brewer's vats — are the same kind of places where the meat of the future will be produced.play

A chemical engineer by training, Spears said he chose to host the tasting at a brewery because these types of facilities — with their sleek silver brewer’s vats — are the same kind of places where the meat of the future will be produced.

(Katie Canales/Business Insider)

Until that day arrives, New Age Meats faces several obstacles in turning its prototype sausages into a product that could be sold in restaurants. Cost is the first.


Dutch scientist Mark Post became the first person in the world to make a beef burger from cow cells in 2013. The patty cost $330,000 to produce.play

Dutch scientist Mark Post became the first person in the world to make a beef burger from cow cells in 2013. The patty cost $330,000 to produce.

(REUTERS/Francois Lenoir)

Getting to a price consumers would be willing to pay at a restaurant is still at least five to 10 years away, according to several CEOs of the leading cultured meat companies.


Getting to a price consumers would be willing to pay at a restaurant is still at least five to 10 years away, according to several CEOs of the leading cultured meat companies.play

Getting to a price consumers would be willing to pay at a restaurant is still at least five to 10 years away, according to several CEOs of the leading cultured meat companies.

(Flickr/Christopher Craig)

Another issue is texture. Making a sausage, patty, fish cake, or any other product that combines several ingredients with ground meat is nowhere near as difficult as mimicking the intricate texture and flavor of a steak or a chicken breast. “Wagyu beef” — with its complex marbling and texture — “would be the holy grail,” said Spears.


Another issue is texture. Making a sausage, patty, fish cake, or any other product that combines several ingredients with ground meat is nowhere near as difficult as mimicking the intricate texture and flavor of a steak or a chicken breast. "Wagyu beef" — with its complex marbling and texture — "would be the holy grail," said Spears.play

Another issue is texture. Making a sausage, patty, fish cake, or any other product that combines several ingredients with ground meat is nowhere near as difficult as mimicking the intricate texture and flavor of a steak or a chicken breast. “Wagyu beef” — with its complex marbling and texture — “would be the holy grail,” said Spears.

(hlphoto/Shutterstock)

Necula said she and Spears planned to continue working on products in the sausage realm, but they’re exploring options that include products made with beef and crab too. “We think we’ll be ready to go to market in a couple years,” Spears said.


Necula said she and Spears planned to continue working on products in the sausage realm, but they're exploring options that include products made with beef and crab too. "We think we'll be ready to go to market in a couple years," Spears said.play

Necula said she and Spears planned to continue working on products in the sausage realm, but they’re exploring options that include products made with beef and crab too. “We think we’ll be ready to go to market in a couple years,” Spears said.

(Courtesy of New Age Meats)



Loading...
Continue Reading

General

TENDER NO. 28/KBC/2020-2021 FENCING OF KENYA BROADCASTING CORPORATION’S PARCEL OF LAND IN NYALENDA (KISUMU). – KBC

Published

on

Loading...




TENDER NO. 28/KBC/2020-2021 FENCING OF KENYA BROADCASTING CORPORATION’S PARCEL OF LAND IN NYALENDA (KISUMU). – KBC | Kenya’s Watching





















Loading...























Follow us on Social Media








Loading...
Continue Reading

General

Suluhu: Closer ties for Kenya and Tanzania

Published

on

Loading...

?President Samia Suluhu’s address to Parliament was a masterclass in charm, punctuated by periodic applause and stomping of feet by Kenyan lawmakers.

Loading...
Continue Reading

General

Covid-19 deaths, hospitalizations soar among youth in Americas – KBC

Published

on

Loading...

Hospitalizations and deaths of younger people are surging as the COVID-19 pandemic accelerates across Latin America and the Caribbean, Pan American Health Organization (PAHO) Director Carissa Etienne said on Wednesday.

KBC Radio_KICD Timetable

“Adults of all ages – including young people – are becoming seriously ill. Many of them are dying,” Etienne said at her daily press briefing as quoted in a PAHO release.

In Brazil, mortality rates doubled among those younger than 39, quadrupled among those in their 40s, and tripled for those in their 50s, between December 2020 and March 2021, she said.

“For much of the pandemic, our hospitals were filled with elderly COVID patients, many of whom had pre-existing conditions that made them more susceptible to severe disease,” Etienne said. “But look around intensive care units across our region today. You’ll see they’re filled not only with elderly patients, but also with younger people.”

Loading...

Get breaking news on your Mobile as-it-happens. SMS ‘NEWS’ to 20153

Etienne urged hospitals in the region to increase the size of intensive care units (ICU) in anticipation that the trend will continue, while warning that expansion of ICUs cannot continue indefinitely.

As a result, she urged nations to double down on prevention measures such as lockdowns and facemasks.

KBC-You-tube-728x90-New-2

Tell Us What You Think


Loading...
Continue Reading
Advertisement
Loading...
Advertisement
Loading...

Trending