Diseñan carne artificial a partir de células madre

Científicos de Holanda trabajan en la carne de laboratorio que busca disminuir el sacrifico de animales de granja y la contaminación que genera el ganado

Los expertos holandeses esperan que esta carne se produzca a gran escala en los próximos diez a veinte años (Foto: Archivo EL UNIVERSAL )
Domingo 04 de marzo de 2012
GDA / El Mercurio | El Universal

Los campos llenos de vacas pastando podrían volverse sólo una bonita postal y no una necesidad para la producción de carne. Al menos esa es la apuesta del doctor Mark Post, jefe del Departamento de Fisiología en la Universidad de Maastricht, Holanda, quien lleva seis años trabajando en el tema.

Post explicó en la conferencia de la Asociación Americana para el Avance de la Ciencia (AAAS) que se celebra en Vancouver (Canadá) que para septiembre de este año, ya será realidad la primera hamburguesa creada con carne artificial.

La carne será producida 100% en laboratorio gracias a células madre extraídas de los músculos del animal. Uno de los beneficios de esta técnica es que se podría producir carne de cualquier animal.

La carne tendrá "exactamente la misma estructura que la original", prometió el experto.

La idea es "disminuir el número de animales de granja sacrificados y reducir las emisiones de efecto invernadero resultantes del ganado", agregó.

Además, otro punto a favor es que la carne creada en laboratorio puede ser controlada para mostrar ciertas cualidades, como altos niveles de ácidos grasos poliinsaturados (Omega 3), algo bueno para la salud.

Los expertos holandeses esperan que esta carne se produzca a gran escala en los próximos diez a veinte años.

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