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In vitro meat, also called synthetic meat, victimless meat, cultured meat, tubesteak, cruelty-free meat, shmeat, and test-tube meat, is an animal-flesh product that has never been part of a living animal. In the 21st century, several research projects have worked on ''in vitro'' meat in the laboratory. The first in vitro beefburger, created by a Dutch team, was eaten at a demonstration for the press in London in August 2013.〔(World's first lab-grown burger is eaten in London )〕 There remain difficulties to be overcome before ''in vitro'' meat becomes commercially available.〔(Building a $325,000 Burger )〕 Cultured meat is prohibitively expensive, but it is expected that the cost could be reduced to compete with that of conventionally obtained meat as technology improves.〔(Preliminary Economics Study of Cultured Meat ), eXmoor Pharma Concepts, 2008〕 ''In vitro'' meat is also a cultural issue. Some argue that it is less objectionable than traditionally obtained meat because it doesn't involve killing and reduces the risk of animal cruelty, while others disagree with eating meat that has not developed naturally. == History == The theoretical possibility of growing meat in an industrial setting has long captured the public imagination. ''In vitro'' cultivation of muscular fibers was performed as early as 1971 by Russell Ross. Indeed, the abstract was "Smooth muscle derived from the inner media and intima of immature guinea pig aorta were grown for up to 8 wk in cell culture. The cells maintained the morphology of smooth muscle at all phases of their growth in culture. After growing to confluency, they grew in multiple overlapping layers. By 4 wk in culture, microfibrils (110 A) appeared within the spaces between the layers of cells. Basement membrane-like material also appeared adjacent to the cells. Analysis of the microfibrils showed that they have an amino acid composition similar to that of the microfibrillar protein of the intact elastic fiber. These investigations coupled with the radioautographic observations of the ability of aortic smooth muscle to synthesize and secrete extracellular proteins demonstrate that this cell is a connective tissue synthetic cell." For stem cells from animals, ''in vitro'' cultivation has been possible since the 1990s, including the production of small quantities of tissue which could, in principle be cooked and eaten. NASA has been conducting experiments since 2001, producing ''in vitro'' meat from turkey cells. The first edible sample was produced by the NSR/Touro Applied BioScience Research Consortium in 2002: goldfish cells grown to resemble fish fillets.〔〔〔 Advance announcement of paper's publication in ''Acta Astronautica'' (not found there, but note Journal articles below).〕 In 1998 Jon F. Vein of the United States filed for, and ultimately secured, a patent (US 6,835,390 B1) for the production of tissue engineered meat for human consumption, wherein muscle and fat cells would be grown in an integrated fashion to create food products such as beef, poultry and fish. In 2001, dermatologist Wiete Westerhof from the University of Amsterdam, medical doctor Willem van Eelen, and businessman Willem van Kooten announced that they had filed for a worldwide patent on a process to produce ''in vitro'' meat. In the process, a matrix of collagen is seeded with muscle cells, which are then bathed in a nutritious solution and induced to divide. Scientists in Amsterdam study the culture medium, while the University of Utrecht studies the proliferation of muscle cells, and the Eindhoven University of Technology is researching bioreactors.〔 In 2003, Oron Catts and Ionat Zurr of the Tissue Culture and Art Project and Harvard Medical School exhibited in Nantes a "steak" a few centimetres wide, grown from frog stem cells, which was cooked and eaten. The first peer-reviewed journal article published on the subject of laboratory-grown meat appeared in a 2005 issue of ''Tissue Engineering''. In 2008, PETA offered a $1 million prize to the first company to bring lab-grown chicken meat to consumers by 2012. The Dutch government has put US$4 million into experiments regarding ''in vitro'' meat.〔 The ''In Vitro'' Meat Consortium, a group formed by international researchers interested in the technology, held the first international conference on the production of ''in vitro'' meat, hosted by the Food Research Institute of Norway in April 2008, to discuss commercial possibilities.〔 ''Time'' magazine declared ''in vitro meat'' production to be one of the 50 breakthrough ideas of 2009. In November 2009, scientists from the Netherlands announced they had managed to grow meat in the laboratory using the cells from a live pig. As of 2012, 30 laboratories from around the world have announced they're working on ''in vitro'' meat research.〔(''Lab-Grown Meat? $1 Million Reward Deadline Nears'' ) at FoodSafetyNews.com〕 ''Shmeat'' is a nickname given to lab-created meat grown from a cell culture of animal tissue.〔(【引用サイトリンク】title=Lab-Grown Meat a Reality, But Who Will Eat It? )〕 The etymology of this usage is the combination of “sheet” and “meat.”〔(【引用サイトリンク】title=Shmeat (sheet + meat) )〕 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「in vitro meat」の詳細全文を読む スポンサード リンク
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