Foie GRAS is subject to the laboratory stresses
Thomas a. Feljis
French Foie Gras can be made more morally thanks to a technique that repeats the way fat is metabolized in birds fed by strength, although the process still depends on farm animals.
FOIE GRAS consists of duck liver or goose that is fed through the tube. As a result of this process, known as Gavage, the organs are enlarged to up to 10 times their usual size as the animal stores excess fat.
According to researchers, the experience of eating pies not only depends on their high -fat content but also on the microscopic distribution of these fats.
now Thomas Felgis At the Max Planck Institute for Polimer Research in Mainz, Germany, and its colleagues, a new process has developed the same texture in the liver from a duck or a massacre and usually slaughtered, using fat from the same bird.
“I am a great fan of Foie Gras,” says Felgis. “I was fascinated by this through this mouth – it was completely different from the other Pâtés – and so I asked myself, what is this?”
His team had previously tried to make Pâté with the same percentage of fat and liver, such as Fawa pies, but the results were disappointing. In additional experiments, they added collagen to repeat the density of pies, but led to something that appears to be rubber in the mouth.
Felgis then realized that the animals fed by the pancreas in the force launched an enzyme that divides the fat before storing them in the liver was a way to store large fat molecules as smaller crystalline materials.
He and his colleagues found that they can repeat this process by treating fats with an enzyme called the lipase of yeast Candida Rogosa. “The lipase is a molecular scissor,” says Felgis. Then the processed fat is mixed with the liver to create a Fu Fu.
The team conducted a set of scientific tests, including the spectral analysis of the nuclear MRI to compare it to real samples, with promising results. However, decisively, Viglis says that the smell and taste “had no difference” practically “from the real thing.
The operation is now patented and researchers are taking talks with industry about its marketing and bringing the Fu pies to the market.
Because of the ethical concerns, and because the production of a traditional Fawa pies is illegal in some countries, including the United Kingdom, a number of alternative methods have been developed previously that they claim are achieving similar results. There are also at least two companies looking to bring them Fawa pies in the laboratory to the market.
Dawn Car From people to obtain the moral treatment of animals (PETA) he says that the meat cultivated by the laboratory is a more moral path than the new lipase process, which still involves raising and slaughtering animals. “We simply need to kill animals at the moment of passing taste,” says Car. “The future of the Foo Fua Pies is already present, and there is no necessary nutrition or the necessary flowering.”
Topics: