Researchers used a gene gun to make lettuce and tobacco produce cattle and pig myoglobin, the protein that gives meat its red colour and umami flavour
[ad_1] Scientists engineer lettuce and tobacco to produce myoglobin for meat alternatives Let us accept it: livestock farming is a heavy burden on the environment. Raising animal feed takes vast amounts of land and huge supplies of freshwater, and it adds to global warming by releasing methane and nitrous oxide. Many consumers also worry about…