Lab-Grown Meat

This source is an article from the Quest International Journal of Medical and Health Sciences titled "A review on lab-grown meat: Advantages and disadvantages". Authored by a senior lecturer and biomedical students from Quest International University (QIU), the article explores the potential of lab-grown meat as an alternative protein source due to challenges in traditional meat production. It highlights benefits like being more environmentally friendly and less prone to contamination, while also addressing concerns such as energy consumption, ethical considerations, and the need for long-term health studies. The review offers a balanced look at the pros and cons of cultured meat, suggesting its potential as a future food source while acknowledging significant hurdles to overcome.