Scientists have successfully produced meat in the laboratory. Their taste, nutrition and organizational structure are the same as real meat.
In fact, scientists have been studying the feasibility of large-scale "artificial meat." They envisage that the use of a limited number of ingredients to make familiar foods will provide an important means of survival for expeditionary dreams of the Moon and Mars, which is much more convenient than carrying large amounts of dehydrated storage foods and growing crops in space. Erik Bonabo, chief scientist of Massachusetts Icosystem, explores this possibility under the auspices of NASA.
According to the American Tissue Engineering magazine, individual muscle cells in cattle or chickens can be separated and thousands of new cells can be cultivated. At present, NASA has produced a small amount of fish meat with fish tissue tests. Dr. Jasson Masini of the University of Maryland also proposed two technologies that have the potential for large-scale "artificial meat". Compared with "real" meat, the tastes are confusing and the nutritional and organizational structure is the same. Masini said: "You can even control nutrition, such as most meat Omega 6 fatty acids are higher, artificial meat can be replaced with Omega 3, which is a healthy fat."