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Turkeys Catch a Break

Posted by [email protected] on Dec 2, 2016 11:33:33 AM

Professor Paul Mozdziak and his team at North Carolina State University are growing turkey breast meat from stem cells. By manipulating stem cells into muscle fibers and cultivating them in a “warm broth” of amino acids and glucose, the cells are able to grow into turkey meat. The stem cells are activated to produce protein and fat cells, which add flavor and succulence to the meat, making it very similar to traditional meat.

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Topics: stem cells, cell culturing, muscle fibers, regenerative treatments, cultured poultry

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