# Scientists Engineer Plants to Produce Meat Protein Myoglobin 2026-08-06T10:51:55+00:00 | Health & Science | Indian Opinion Desk Corroboration: 1 independent outlet Scientists from Imperial College London and partner institutions engineered tobacco and lettuce plants to produce myoglobin, a muscle protein responsible for meat’s colour and flavour. Using a gene gun, they inserted pig and cattle myoglobin genes into the plants’ chloroplasts. The plants passed the inserted genes to their offspring. The study, published in Frontiers in Plant Science, recorded about 800 milligrams of myoglobin per kilogram of dry tobacco and 810 milligrams in lettuce. Researchers said plant production could use less water and create fewer greenhouse gas emissions than livestock farming. The protein would still need to be extracted and purified, and commercial use would require legislative approval. ## Coverage - hindustantimes.com Tags: food technology, genetic engineering, myoglobin, plant-based meat, sustainable farming Canonical: https://indianopinion.org/scientists-engineer-plants-to-produce-meat-protein-myoglobin/ License: Summary and commentary (c) Indian Opinion, reusable with attribution. Facts belong to the linked sources. Cite: https://indianopinion.org/scientists-engineer-plants-to-produce-meat-protein-myoglobin/#story-in-brief Review state: restored archive article, accurate at time of publication, not offered to search indexes.