Geneticists and the Australian company Vow, which creates artificial meat, presented at the museum
To create artificial meat, researchersdetermined the DNA sequence of mammoth myoglobin, the key protein that gives meat its flavor. The researchers filled in the gaps in the genetic code that could not be restored using the genes of the African elephant, the closest living relative of the mammoth.
The resulting mammoth myoglobin gene wasimplanted in some sheep cells, after which the researchers began to grow cells for mammoth meatballs. The whole process took several weeks, but as a result, on an area of \u200b\u200babout 100 m², the researchers grew more than 20 billion cells, from which they formed a giant meat ball.
Image: Aiko Lind/www.studioaico.nl
Scientists first baked a meatball in the oven, andthen fried on the outside with a blowtorch. “It smelled just like when we cook crocodile meat,” said James Ryan, chief scientist at Vow. Although the meat is ready, it is not yet possible to taste the taste of a mammoth: confirmation is required that eating foods with such an unusual flavor will not harm a person.
An unusual museum exhibit is designed to attractpublic attention to the rapid increase in meat consumption, which causes increased greenhouse gas emissions and unpredictable consequences for the climate. Researchers are proposing an artificial alternative that causes less harm to the ecosystem.
We chose woolly mammoth meat because it is a symbol of the loss associated with climate change. The same fate awaits us if we do not change anything.
Tim Noaksmith, co-founder of Vow
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