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How gene editing is changing the meat in our diet, from fast-growing fish to heat-tolerant cows
Do you wonder where your meat comes from? Maybe it’s organic, wild harvested, or farmed.
Or perhaps it was designed in a lab.
Faster-growing fish, heat-tolerant cows and disease-resistant pigs are among a new class of animals that are being genetically engineered for the dining table.
In the past…
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