Agronomics Limited

  Cell cultured meat is produced by in vitro cell culture of animal cells. This concept saves the slaughtering of animals in slaughterhouses. Cell cultured meat is a form of cellular agriculture and is becoming a popular concept throughout the world. Cultured meat is produced using a variety of tissue engineering techniques that are traditionally used in regenerative medicine. This concept came into being in the early 2000s by Jason Matheny after co-authoring a seminal paper on cultured meat production. Cultured beef is the most popular variant of cell-cultured meat. Cell cultured meat is created by harvesting muscle cells from a living animal. It is a painless concept. After harvesting the cells, the scientists then feed and nurture the cells, and later on, they are multiplied further to create muscle tissue. Muscle tissue is the main component of the meat that is consumed by a majority of people today. Cell cultured meat is biologically the same as the meat tissue that comes...

 Cell-cultured meat is 100% lab-raised meat. It's not a veggie burger kind of meat made from plants. Instead, it is produced via in vitro cultivation of animal cells. It is a type of meat that is created and processed through innovative technology, not harvested from slaughtering animals.  Cellular agriculture is still in its infancy. It was first introduced to the world in 2013 by Dutch scientist Mark Post. Even though it has been creating a buzz, many are not aware of cell-cultured.  Tissue engineering  The process of making cell-cultured starts by extracting the cells of an animal, which are them 'raised' inside a bioreactor where they will grow into a muscle. After this complicated step, the muscle will be harvested and minced. In the future, companies say that they will be able to create whole muscles as big as those on real animals that have the same taste and texture.  The key to feeding the growing global population?  Not everyone can or will embrac...