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    Home > Biochemistry News > Biotechnology News > China's first artificial cultured meat was born, and Zhou Guanghong's team used pig muscle stem cells to grow them for 20 days weighing up to 5 grams.

    China's first artificial cultured meat was born, and Zhou Guanghong's team used pig muscle stem cells to grow them for 20 days weighing up to 5 grams.

    • Last Update: 2020-08-05
    • Source: Internet
    • Author: User
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    On the morning of November 18, China's first artificial cultured meat was born at the National Meat Quality and Safety Control Engineering Research Center at Nanjing Agricultural University.
    this is the first artificial meat grown by the expansion of animal stem cells in China.
    China's first artificial cultured meat.
    artificial cultured meat is not plant meat, according to the Nanjing Agricultural University announcement, "China's first artificial culture dating meat" is led by the university professor Zhou Guanghong team, using the sixth generation of pig muscle stem cells cultured for 20 days, the production of up to 5 grams of cultured meat, a milestone in this field.
    Professor Zhou Guanghong and his team.
    According to the official website of the School of Food Science and Technology of Nanjing Agricultural University, Zhou Guanghong is a professor at Nanjing Agricultural University, and his research direction is meat processing and quality and safety control.
    his resume, he is 59 years old, the president of Nanjing Agricultural University from July 2011 to March 2019, was elected chairman of the International Organization for Standardization (ISO) "Meat, Bird, Fish and Eggs and Products" Committee in 2017, and was elected a Fellow of the International Academy of Food Sciences (IAFoST) and the American Academy of Food Engineering (IFT) in 2018.
    Zhou Guanghong has made many achievements in the quality formation mechanism, key processing technology, standards and quality and safety control of meat and meat products, and presided over the completion of the "key technology of cooling meat quality control", "traditional meat product quality formation mechanism and modern production" and "key technology of low temperature meat product quality control" won the second prize of national scientific and technological progress and the first prize of the Ministry of Education for scientific and technological progress.
    Source: Southern Metropolis Daily.
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