{"version":"1.0","type":"rich","provider_name":"Acast","provider_url":"https://acast.com","height":250,"width":700,"html":"<iframe src=\"https://embed.acast.com/$/6686f27f9bf81dc06a87e824/67dc0d89782fc3c7c6bd6c27?\" frameBorder=\"0\" width=\"700\" height=\"250\"></iframe>","title":"238 - Lab Grown Meat","description":"<p>On today’s episode: A new technique for growing human muscle tissue for robotic limbs. We head on down to the factory for a fresh, juicy, lab grown burger! All that and more today on All Around Science...</p><p><br></p><p>RESOURCES</p><ul><li><a href=\"https://arstechnica.com/science/2025/03/a-biohybrid-robotic-hand-built-using-real-human-muscle-cells/\" rel=\"noopener noreferrer\" target=\"_blank\">A “biohybrid” robotic hand built using real human muscle cells</a></li><li><a href=\"https://www.youtube.com/watch?v=wNlnSMe8imo&amp;ab_channel=CNBCInternational\" rel=\"noopener noreferrer\" target=\"_blank\">https://www.youtube.com/watch?v=wNlnSMe8imo&amp;ab_channel=CNBCInternational</a></li><li><a href=\"https://www.ucdavis.edu/food/news/lab-grown-meat-carbon-footprint-worse-beef\" rel=\"noopener noreferrer\" target=\"_blank\">https://www.ucdavis.edu/food/news/lab-grown-meat-carbon-footprint-worse-beef</a></li><li><a href=\"https://www.biorxiv.org/content/10.1101/2023.04.21.537778v1.full.pdf\" rel=\"noopener noreferrer\" target=\"_blank\">https://www.biorxiv.org/content/10.1101/2023.04.21.537778v1.full.pdf</a></li><li><a href=\"https://www.tandfonline.com/doi/full/10.1080/10408398.2025.2461262?af=R\" rel=\"noopener noreferrer\" target=\"_blank\">https://www.tandfonline.com/doi/full/10.1080/10408398.2025.2461262?af=R</a></li><li><a href=\"https://www.eufic.org/en/food-production/article/lab-grown-meat-how-it-is-made-and-what-are-the-pros-and-cons\" rel=\"noopener noreferrer\" target=\"_blank\">https://www.eufic.org/en/food-production/article/lab-grown-meat-how-it-is-made-and-what-are-the-pros-and-cons</a></li><li><a href=\"https://www.scientificamerican.com/article/lab-grown-meat-approved-for-sale-what-you-need-to-know/\" rel=\"noopener noreferrer\" target=\"_blank\">https://www.scientificamerican.com/article/lab-grown-meat-approved-for-sale-what-you-need-to-know/</a></li><li><a href=\"https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0171904\" rel=\"noopener noreferrer\" target=\"_blank\">https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0171904</a></li><li><a href=\"https://phys.org/news/2019-01-scientists-breathalyze-cows-methane-emissions.html\" rel=\"noopener noreferrer\" target=\"_blank\">https://phys.org/news/2019-01-scientists-breathalyze-cows-methane-emissions.html</a></li><li><a href=\"https://foodandagricultureorganization.shinyapps.io/GLEAMV3_Public/\" rel=\"noopener noreferrer\" target=\"_blank\">https://foodandagricultureorganization.shinyapps.io/GLEAMV3_Public/</a></li><li><a href=\"https://www.ox.ac.uk/news/2011-06-21-lab-grown-meat-would-cut-emissions-and-save-energy\" rel=\"noopener noreferrer\" target=\"_blank\">https://www.ox.ac.uk/news/2011-06-21-lab-grown-meat-would-cut-emissions-and-save-energy</a></li><li><a href=\"https://link.springer.com/content/pdf/10.1186/s12915-024-01936-8.pdf\" rel=\"noopener noreferrer\" target=\"_blank\">https://link.springer.com/content/pdf/10.1186/s12915-024-01936-8.pdf</a></li><li><a href=\"https://gfi.org/science/the-science-of-cultivated-meat/#Introduction\" rel=\"noopener noreferrer\" target=\"_blank\">https://gfi.org/science/the-science-of-cultivated-meat/#Introduction</a></li></ul><p><br></p><p>CREDITS:</p><p>Writing - Bobby Frankenberger &amp; Maura Armstrong</p><p>Booking - September McCrady&nbsp;</p><p>THEME MUSIC by Andrew Allen</p><p><a href=\"https://twitter.com/KEYSwithSOUL\" rel=\"noopener noreferrer\" target=\"_blank\">https://twitter.com/KEYSwithSOUL</a></p><p><a href=\"http://andrewallenmusic.com/\" rel=\"noopener noreferrer\" target=\"_blank\">http://andrewallenmusic.com</a></p>","author_name":"All Around Science"}