Lab - Grown Meat Could Trigger Global Warming - Journal Of Innovative Chemistry

Lab - Grown Meat Could Trigger Global Warming - Journal Of Innovative Chemistry


Scientists say growing meat in the lab could do more harm to the climate in the long run than beef.

Researchers are looking for traditional meat alternatives because farm animals are driving rising global temperatures. But lab-grown meat can exacerbate problems in some cases.

The researchers say the energy that will produce lab meat depends on how it is produced.

Why Are Scientists Trying To Grow Meat In The Lab?

There is growing concern about the impact of meat consumption on the planet. It is estimated that about a quarter of the greenhouse gas emissions that cause temperatures to rise come from agriculture.

Beef production, cattle that emit methane and nitrous oxide from their manure as well as digestive processes, is considered the biggest culprit.

There are also additional gases resulting from the application of fertilizer to the lands, the conversion of the soil to pasture or forage production.

Because of these impacts on climate and a number of concerns about issues such as well-being and sustainability, scientists have in recent years sought to develop meat that can be grown from animal cells in factories or laboratories.

A noticeable advantage would be much lower greenhouse gas emissions, especially methane.

How Did These Meat-Growing Efforts Increase?

In 2013, a Dutch team of scientists produced what they claimed was the world's first burger grown in a lab.

Since then, there has been a lot of deception and noise, but also a number of improvements.

The process basically involves collecting stem cells from animal tissue and then differentiating them into fibers, which are then developed and made into an adequate mass of novelized muscle tissue that can be collected and sold as meat.

Firms in California have made some significant strides. The chicken wing, developed last year by a firm called just, was tasted by my colleague James Cook.

Tyson Foods, one of the largest U.S. Meat Processors, has also invested an undisclosed amount in Memphis Meats, another firm that says it “collects cells instead of animals” in the field.

But despite its promises, no one has yet mass-produced lab-produced meat to sell to the public.

What Was Found In This Study?

Researchers from the Oxford Martin School looked at the long-term climate effects of lab-grown meat versus beef. Scientists say previous studies have tended to consider the various emissions from cattle, turning them all into the equivalent of carbon dioxide.

The team says this doesn't offer you the whole picture because methane and nitrogen oxide have different effects on the climate.

Co-author Prof. Raymond Pierrehumbert said, " methane released into the atmosphere per Ton has a much greater heating effect than carbon dioxide. However, methane remains in the atmosphere for about 12 years, while carbon dioxide accumulates in the atmosphere for a thousand years,” he said.

“This means that the long-term impact of methane on warming is not cumulative and is greatly affected by the increase or decrease in emissions over time.”

The scientists ' climate model found that in some cases and in the very long term, lab meat production could cause more warming.

This is because the emissions from the lab are related to energy production, which consists almost entirely of carbon dioxide and has been going on in the atmosphere for hundreds of years.

” The climatic effects of lab-produced meat will depend on how successful sustainable energy production will be and the efficiency of future cultural processes, " said lead author Dr. John Lynch.

“If the production of lab-produced meat is a very energy-intensive process, then there may be a worse result than cows cause.”

What Happens If Meat Production Decreases In The Future?

According to one of the scenarios created by the researchers, initially meat consumption will increase and eventually decline to more sustainable levels.

Cattle production systems in this time frame, scientists usually shows a higher warming, but engineered in a lab for meat production in the early period of large-scale CO2 emissions as a result of the continuation of this production in the long-term benefits; the system has been reduced compared with beef.

"It could be quite a good thing that this app is energy efficient enough to easily replace a very effective process with a less effective process, “Dr Lynch said. Lynch.

"But we cannot make this assessment with certainty from the cultured meat systems that are currently there.”

Surely producing meat in the lab could have benefits beyond climate change?

Yes, the authors say a number of other factors of cultured meat should be considered, including preventing water pollution. But there are also experts who say this issue is not clear.

“Artificial meat, because it may be caused by the presence of chemical residues or organic molecule in water, the process to be added to the culture medium for the cultivation of the meat for hormones, growth factors such as large amounts of generation may require chemical and organic molecules,” said France's National Agricultural Research Institute, the study included Prof Jean-Francois Hocquette.

Does this research deter people from eating cultured meat?

It's too early to say the products haven't left the lab yet.

Some researchers say cultured meat has other hurdles to overcome before it takes a big hit from consumers.

A doctor from the University of Bath who studied the subject “It's worth noting that most consumers have never heard of cultured meat, and most people don't know that traditional meat production harms the environment,”Chris Bryant said.

"Consumers who know about cultured meat often think mainly about the benefits it provides to animals. Accordingly, environmental factors will be a problem for some consumers, and many environmentally conscious buyers are already moving away from meat and milk consumption,” he said.

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