Islamabad-Humans are largely omnivores, and meat in various forms has always featured in the diet of most cultures. However, with the increasing population and pressure on the environment, traditional methods of meeting this fundamental food requirement are likely to fall short. 

Now, researchers at the University of Tokyo report innovative biofabrication of bovine muscle tissue in the laboratory that may help meet escalating future demands for dietary meat.With global urbanization, the economics of animal husbandry are becoming unsustainable. 

From an environmental viewpoint, the land and water costs of modern mega-scale livestock farming are untenable, as are the greenhouse gas emissions and the overall toll on the planet. Additionally, ethical concerns against inhuman exploitation of lower species for food areincreasingly being voiced.To address future requirements, tissue engineering of cultured meat is under development at several centers worldwide.

However, most biosynthetic meat products are amorphous or granular-like minced meat, lacking the grain and texture of real animal flesh. Mai Furuhashi, lead author, explains their novel process.