Scientists have announced that they are just 6 months away from producing in-vitro bio-sausages, a development that could revolutionize the summer barbecue. Mark Post of the Netherlands' Maastricht University is behind the research, which entails feeding horse fetal serum to pig stem cells to produce thin, tiny tissue strips.
Bio-sausages and other in-vitro meats pose a compelling solution to the troubles of traditional cattle farms because these lab-grown meats only require muscle stem cells, which can be obtained without killing the animals. This opens up the possibilities to produce in-vitro meats from more than just livestock -- even cells from rare and exotic animals could be grown into bio-sausages and bio-burgers.
Would you pick in-vitro bio-sausages over traditional sausages? Do you support the meat-without-slaughter movement?