Engineering Innovation Podcast and Radio Series

Lab Grown Meat 2

PostedJuly 30, 2006

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Jason Matheny:  If you could derive all the meat produced in the United States from say 10 animals, instead of 10-billion, which is theoretically possible, I think that would be a significant improvement.

Randy Atkins:  Jason Matheny, a University of Maryland grad student, says growing meat by using tissue engineering techniques, instead of animals, could substantially reduce food-borne disease and pollution, while giving you healthier meat.
Jason Matheny:  One real advantage is that you could precisely control the amount of fat.

Randy Atkins:  Because, while animals need a certain amount of fat to live, incubator-grown cells don’t.  With the National Academy of Engineering, Randy Atkins, WTOP Radio.

To find out more about this story, and Part One from last week, go to and click on “Innovative Engineering” under "Quick Links" at the very bottom of the page.