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In the last five months, the U.S. Food and Drug Administration has cleared two American producers of lab-grown meat to bring their products to market, finding \"no questions\" about the companies' claims the protein is safe for human consumption -- though critics still have concerns about the industry's financial viability relative to long-term output.

Regulators from the U.S. Department of Agriculture are now deciding how to label cultivated meat for public sale and inspect facilities that produce it. The guidelines are expected sometime this year -- a final hurdle before the products can hit store shelves.

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Cultivated, or cultured-cell, meat is grown in steel bioreactors from animal stem cells that are fed a mixture of vitamins, fats, sugars and oxygen. The process results in real meat tissue without having to raise or slaughter an animal.

UPSIDE says it can produce 50,000 pounds of cultivated chicken a year using current technology in its $50-million facility. Valeti said UPSIDE will need significant additional investment to scale up to 400,000 pounds a year -- but that's the goal.

While UPSIDE Foods and GOOD Meat, the second FDA-approved cultivated meat company, produce chicken, dozens of other start-up companies are preparing to produce and sell cultivated beef, lamb, pork and seafood from animal cells.

\"The narrative is very attractive. 'I don't need to kill chickens, and I can kind of just grow them in a vat and that's it' -- right? But those vats are very expensive and [have] very sophisticated people running them,\" said San Martin, who told ABC News research shows plant-based foods are most affordable and sustainable.

A study published in 2020 by the Johns Hopkins Center for a Livable Future concluded that cultivated meat produces roughly one-fifth of the greenhouse gas emissions of traditional beef but is still five to 21 times higher than plant proteins such as tofu or peas.

There is also a debate over what to call a new competitor in the meat department. Trade groups representing American farmers and ranchers have been lobbying the USDA to clearly brand cultured-cell products as distinct from their own pasture-raised cuts.

\"People are buying meat right now despite how it's made,\" Valeti said of what he calls the paradox of meat. \"What if we can make the process more kinder, caring, healthier, nutritious? I believe everybody will get behind it.\"

Gas plasmas generated at atmospheric pressure and ambient temperatures offer a possible decontamination method for poultry products. The efficacy of cold atmospheric gas plasmas for decontaminating chicken skin and muscle inoculated with Listeria innocua was examined. Optimization of operating conditions for maximal bacterial inactivation was first achieved using membrane filters on which L. innocua had been deposited. Higher values of AC voltage, excitation frequency and the presence of oxygen in the carrier gas resulted in the greatest inactivation efficiency, and this was confirmed with further studies on chicken muscle and skin. Under optimal conditions, a 10 s treatment gave > 3 log reductions of L. innocua on membrane filters, an 8 min treatment gave 1 log reduction on skin, and a 4 min treatment gave > 3 log reductions on muscle. These results show that the efficacy of gas plasma treatment is greatly affected by surface topography. Scanning electron microscopy (SEM) images of chicken muscle and skin revealed surface features wherein bacteria could effectively be protected from the chemical species generated within the gas plasma. The developments in gas plasma technology necessary for its commercial application to foods are discussed.

The Rise of the No-compromise Convenience Hunter. Slow-Mo Breakfast is a No-Go. Shop Small or Not at All. These are the key food trends that the food innovators and consumer insight experts at Tyson Foods see on the horizon in the year ahead. The team looked at purchase data, macro trends and test kitchen results to predict how consumers will enjoy their chicken, pork and beef in 2024.

We love buying whole chickens for a couple of reasons. It's usually quite a bit cheaper to buy a whole chicken than to buy cut up pieces. Also, in our family, some people like the leg and thigh meat while others prefer the breast. Cooking a whole chicken means everybody gets some of what they like best!

Another nice thing is that when I cook a whole chicken, we usually have enough meat leftover for something like chicken spaghetti casserole, a half batch of chicken salad, or cheesy chicken quesadillas the next night. I'm all about repurposing leftovers into something new!

A spatchcock chicken is just a funny name for a chicken that has its backbone removed so the chicken can be opened up and lay flat on a grill, smoker, or baking sheet while it cooks. It's also known as butterflying a chicken. This technique results in the most evenly cooked, melt-in-your-mouth chicken that is super tender and juicy! And it also helps cut down on the cooking time when smoking or roasting a whole chicken.

Spatchcock chicken is our new favorite way to smoke chicken on our Traeger, thanks to Nicole from the blog Or Whatever You Do. We are participating in a fun blog swap where a group of blogging friends are secretly assigned one another's blogs and asked to remake one of their recipes. The Summer Freaky Friday edition is hosted by Michaela from An Affair from the Heart.

When making barbecue, I really love a brown sugar based rub. Not only does it add sweetness that balances the other spices, but it also caramelizes beautifully on the smoker or grill. You can use this same rub on pork or veggies (like the sweet potatoes I served with this spatchcock chicken) and it would be delicious.

Just combine brown sugar with garlic powder, cumin, cinnamon, kosher salt, freshly ground black pepper, onion powder, cayenne pepper, paprika, and onion salt in a medium bowl. Stir until everything is evenly distributed, then sprinkle it generously over the meat you want to cook and rub it in.

The answer to this question really depends on you and whether you are choosing to spatchcock the chicken fore a quicker cook (totally valid reason) or more smoke penetration (also a totally valid reason). To some extent, you can think of your smoker like a slow cooker where you choose to either cook things on low or on high. For most things, you usually aren't wrong either way, and that's the case with smoking spatchcock chicken.

One great thing about this spatchcock chicken recipe is how quickly it cooks compared to a whole chicken that hasn't been spatchcocked and flattened out. You can cook the chicken at a higher temperature and it takes a relatively short amount of time.

Start a Traeger grill on high heat and cook for 30 minutes, then drop the temperature to 325 degrees F and your chicken should be done within another 15-30 minutes. About an hour of cook time isn't bad at all for smoked chicken!

But for ultimate smoke penetration, I recommend smoking the chicken at a lower temperature between 225 and 275 degrees F. A three- to four-pound chicken smoked at this temperature will likely take around 3-4 hours to reach an internal temperature of 165 degrees F.

If you don't have a good digital meat thermometer (affiliate link), I highly recommend investing in one if you enjoying smoking or grilling meat. It's more important to smoke the meat according to the correct internal temperature than for a specific amount of time. Factors like the size of your chicken and the temperature of the chicken when you started the smoke can all play a part in how long it ultimately takes to smoke the meat.

If you want to sauce the chicken, watch for the internal temperature to reach around 150 degrees F on a digital meat thermometer (affiliate link) in both the breast and thigh meat. Brush the chicken liberally with your favorite bbq sauce (I HIGHLY recommend my Alabama white BBQ sauce), then continue to cook until the internal temperature reaches 165 degrees F, usually another 15-20 minutes after adding the bbq sauce.

We are one of those families that has a smoker, a gas grill, AND a charcoal grill. Not just because I'm a food blogger and I test recipes on all three, but because we love each of them for different reasons. Although I used our Traeger smoker to make this chicken, you can use a gas grill or charcoal grill and still get great results!

Preheat your grill and set it up for an indirect heat zone, which is where the chicken won't be directly over the flames. You can soak hardwood chips to use your grill as a smoker, or just go with the natural charcoal flavor for the meat. Then grill the chicken over indirect heat until it reaches an internal temperature of 165 degrees F.

Smoked or grilled chicken goes well with any classic BBQ side dishes like macaroni salad, potato salad, or baked beans. This time around I tossed some sliced sweet potato discs in olive oil, then rubbed them with a BBQ seasoning and smoked them with the chicken, then served it all with grilled zucchini.

When storing this chicken, you want to maximize the shelf life to enjoy it longer! Place chicken in an airtight container or tightly wrap in plastic wrap or aluminum foil. Make sure to refrigerate within 2 hours of cooking/grilling/smoking. You can also freeze leftovers that will last three to six months.

Amy!! That chicken is positively GORGEOUS! This is a technique that I have always wanted to try, and now I know that I HAVE to!! We love our Traeger, and this pretty little bird is happening this weekend! Thanks for all of the great tips on spatchcocking and for the great new chicken recipe!

OMG I had no idea that this would make my chicken even better than it normally is! What a neat trick to get all that smoky flavor into every nook and cranny of the chicken! Definitely on my grill every week now!

I have two possible solutions! I was just in Nashville, TN and ate at Arnolds where they have a chicken that they smoke and then when it's done they fry it quickly just to crisp up the outside. It was phenomenal and would definitely fix this issue, but.... it has the added issue of deep frying mess. My other thought is to heat a grill and toss the chicken on the grill over high heat to crisp up the skin once the chicken is done on the inside. 2351a5e196