隨著人類不斷地的增加，糧食危機發生的時間將不斷地往前靠近。近期在食品科學與生物科學的合作努力之下，試管肉(Test-tude Meat)，又稱之為人工肉，已經成功做出人工肉漢堡(Test tube hamburgers)，雖然成本極高(高達255萬"港元")，但連人稱"亞洲巴菲特"的香港首富李家誠，現在都投入大量資金在人工肉的研發投資上。
[投資]人工肉(Test-tude Meat)是什麼?行情看漲:未來趨勢糧食危機概念,亞洲巴菲特香港首富李家誠也投資試管肉,仿生食品(,作り方,ハンバーガー,大豆,石油,test tube hamburgers)
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人工肉行情看俏成投資新寵 或有望替代真肉 (引自 遠見雜誌+個人簡評)
人工肉是指使用先進技術生產的肉、蛋等食品的替代品，它的崛起主因是新興市場國家的食物需求增長，同時畜牧業造成的環境汙染備受批評，也使人工肉行情看俏。
(其實很多人會將人工仿生食品與基因改造食物混在一起，觀念與技術都完全不同。此外，人工蛋算是比較早就已經研發出來的產品，與蛋的味道非常貼近，但肉的部分還要一段時間cost down跟增加生產效率，離商品化還有一段很長的路要走)
台灣農業科技資源運籌管理學會營運服務事業部總經理李翎竹分析，目前人工肉品可分為兩種：組織培養肉品和組織化蛋白質食物。前者利用幹細胞生成肉品，目前成本過高，短期內不會普及；後者俗稱素料，利用植物性蛋白質，模擬肉品口感，是人工肉品的主流製造方式。他也表示，2050年世界肉品消耗量會是現在的一倍，需求將增加很多，也衍生出肉類生成問題。而且素料成本雖然只有肉品的1/3，但仍須克服口感和味道。解決這兩項問題，才能提高接受度，讓人工肉品普及。
(連香港首富李家誠都出清大部份香港的股票與房產，轉而投資的標的物之一，而且又有未來的趨勢需求，勢必成為另一塊新的藍海市場，未來可期)
偉恩史達克教您看懂什麼是合成肉? 成本極高但有未來趨勢需求
試管肉亦稱之為人工肉or合成肉，係指任何並非從動物身上取得的肉類，而是透過生物工程培養動物的肌肉細胞而成。原理是先從動物體內抽取幹細胞，再放進試管或培養皿上讓其分裂生長，最後產生肌肉組織。目前這項技術雖然已有多個研究計劃在測試，但生產未能提供與公眾享用，且原來是用以外太空人員的肉食供應研究。
(運用幹細胞的原理和治療癌症時讓好的細胞去分裂成長有很相似的觀念與技術，甚至於還有一部電影更誇張，講述未來人類的中的富翁，透過技術複製一個"自己"，當得到絕症時可以直接替換器官)
目前至2014年，合成肉的生產成本仍然非常高，估計用這種試管肉來弄一個漢堡包的話，成本也要255萬港元/個。 但如果成功研究一個低成本的大量生產方法，將有可能解決全球糧食危機問題。
(而且根據已經吃過這麼高檔的實驗人員口中得之，合成肉的味道口感接近於肉，但油份很少，吃起來像是肉乾)
In Search of a Test-Tube Hamburger (引自 The Times雜誌 有更清楚的報導)
On Monday, the clamorous animal rights group PETA announced it would award $1 million to the first person to come up with a way to make commercially viable in vitro meat by 2012. The fake meat would have to be indistinguishable from the real deal, according to competition rules, and it would have to be cheap enough to succeed in the marketplace.
In theory, this seems like an excellent idea, with the potential to ease the burden on the environment from meat production, reduce greenhouse gas emissions and improve human health. In practice, however, the chances of anyone actually winning the prize seem slim. "No one has yet produced [in vitro meat]. No one has succeeded in coming close," says Dr. Stig Omholt, director of Norway's Centre for Integrative Genetics and chair of the In Vitro Meat Consortium, which held its first symposium this month. Still, Omholt says, "it seems possible to develop this technology."
Scientists first began working with in vitro proteins, grown from animal cells in Petri dishes and bioreactors, about a decade ago. The technology was originally conceived as a means to make food for astronauts to take on long space missions; in 2000, the first edible in vitro muscle protein was created from a goldfish by the NSR/Touro Applied BioScience Research Consortium. Soon after, scientists realized the broader applicability of the technology and began developing it to feed the rest of us earthbound folk.
Here's how the process works: scientists biopsy stem or satellite muscle cells from a livestock animal, such as a chicken, cow or pig. The cells are then placed in a nutrient-rich medium where they divide and multiply, and are then attached to a scaffolding structure and put in a bioreactor to grow. In order to achieve the texture of natural muscle, the cells must be physically stretched and flexed, or exercised, regularly. After several weeks, voila, you have a thin layer of muscle tissue that can be harvested and processed into ground beef, chicken or pork, depending on the origin of the cells. But don't expect to see big, juicy in vitro steaks anytime soon; the technology has not yet been able to synthesize blood vessels or grow large, three-dimensional pieces of meat.
Though it sounds a lot like Frankenfood, scientists note that in vitro tissue engineering is not the same as genetic engineering, a common misconception. "We use natural cells from natural animals," says Dr. Vladimir Mironov, a tissue engineer and assistant professor at the Medical University of South Carolina. "We don't change Mother Nature, we just try to imitate it." But there's always room for improvement — scientists can design meat, for example, that is high in healthy fats, such as omega 3s and 6s. Creating the meat in a lab also decreases its exposure to bacteria and disease, which have riddled the livestock industry, injuring consumers and causing extensive meat recalls.
The technology to produce in vitro meat is almost in place, says Mironov, but "there are bottlenecks" in the process — namely scale and cost. Given the current technology, it would cost $1 million to turn out a 250g piece of beef. The problem boils down to producing a cell-culture medium in large enough quantities at a low enough price (it's the same problem facing tissue engineers who are attempting to grow artificial organs for human transplant). So, two weeks ago, an international group of experts assembled in Norway for the first In Vitro Meat Consortium symposium to talk about how to scale up the technology and sustain it long-term. The group concluded that it will be possible to produce in vitro meat in large quantities in the future, but not without funding to continue research. Scientists estimate that in vitro chicken could be produced for about double the current cost of regular livestock chicken, a price that would fall as the process becomes more efficient. "The consensus was that this is doable," says Omholt.
Doable, yes, but not by 2012. It will take at least five to 10 years of research, followed by an extensive approval process, to ensure that any in vitro meat produced is fit for human consumption. Though PETA's competition may not produce a winner soon, the hope among scientists is that it will create interest and funding. As for selling fake meat to the public, that's another matter. But then, in an era of artificial hearts and over-the-counter genetic tests, perhaps even meat from a test tube has a future.
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[研發.創新]法國孛根地蝸牛面膜:台灣彰化溪湖小品蝸牛生態養殖園(Click)
[持續更新]頂新集團旗下公司與品牌清單:支持抵制是人民唯一的權利與力量(Click)
大統黑心棉籽油事件懶人包:食品安全問題嚴重,政府GMP和ISO形同虛設(Click)
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