434: Can a Lab Really Recreate a Ribeye? The Science Behind Meat Without Cattle with Ben Bohrer
Today on the Cattle USA Daily Podcast, Ben Bohrer, associate professor of meat science and muscle biology at The Ohio State University, joins Lauren to break down the science behind cultured meat and what it actually takes to create a meat product from cultured cells. Ben explains why growing muscle cells is only one part of the process and how muscle structure, fat, connective tissue and post harvest biology all influence the final product. They also discuss the challenges of recreating the texture and eating experience of conventional meat, what researchers still need to understand, and…
The skinny
The skinny isn't ready yet — notes appear once the transcript is processed.