Are lab-produced artificial meats the future of food?

Are lab-produced artificial meats the future of food?


How will lab-produced meats, i.e. artificial meats or cultured meats, play a role and impact on the future of food? In our article, we discussed this issue for you.

In 2013, the world had witnessed something it had never seen before. A hamburger patty taken from a petri dish and fried in front of the media.

It showed everyone that it was possible to get safe and edible meat without even slaughtering a single animal. But there were two very important problems. It took two years to produce the meatballs, and the cost was over 300 thousand dollars.

But since then the cost of producing this high-tech meat has dropped. In January 2016, a company called Memphis Meat was able to produce a lab patty for about $ 1,000. Today, many investment companies and nonprofits are working on animal resources that can be produced in a laboratory environment, including pork, turkey, chicken, fish, milk and eggs, and even gelatin and skin. Dutch scientist who created the first lab-produced meatballs Mark Post has stated that he believes that if the technology he uses is upgraded to an industrial level of food processing, each meatball can be obtained at a cost of $ 10.

Cultured Meat

Meat produced in laboratory environment; cultured meat is referred to in different names as “in vitro” meat or synthetic meat, which means experimental environment in Latin. Novo Novo is a type of protein that is produced in the muscle cells of the human body.... after muscle cells are grown in nutrient serum, cultured meat is produced by giving these cells similar properties to muscle fibers. Egg white, which are simpler animal sources, produced without artificial milk and chicken, can be created by genetically modified yeasts by extracting and mixing the proteins naturally present in milk and eggs in the right amount. Even characteristic new meats can be produced by the combination of different animals ' meat with cellular agricultural technology. Healthier fats,vitamins can be added to meat.

For now, the race is on to make the first affordable cultured meat. The search for an alternative to traditional meat is a very important issue today. Animal farms use much more water and space per calorie compared to agricultural products. The United Nations has stated that such industrial production is as bad as burning fossil fuels in terms of greenhouse gas emissions. Increasing income in developing countries, brought about by an increase in meat consumption, however, considerable land required for the production of agricultural products is decreasing, and of course artificial meat production is extremely important for the welfare of animals.

When Can Artificial Meats Obtained In Laboratory Environment Be Purchased?

Both Memphis Meat and Dr. Mosa Meat, from the post's Lab, hopes the products can be competitively priced by the end of 2020.A Doctor Who gives a period of four to five years for commercial sales At first, The Post notes that it will be a slightly expensive meatball for around $ 10. But he adds that as commercial production increases, the price will fall.

How Are Artificial Meats Produced?

In fact, the science behind growing meat without the need for animals is pretty simple. The cultivation of cells that make up cultured meat is not very different from other “cell culture” methods that biologists have used to study cells since the early 1900s.

The process begins with several “satellite cells” taken from a small novelized muscle sample of the living animal. These are stem cells that can turn into different cells found in muscle. In theory, an infinite amount of meat can be grown with just one cell. By feeding on a nutrient-rich serum, the cells turn into novelized muscle cells and multiply. Their numbers could double in a few days. After cells multiply, they are encouraged to form strips, such as the fiber structure that novelized muscle cells in living tissue.These fibers are then attached to a sponge-like scaffold that fills the interior with nutrients, stretching them mechanically, improving their protein content and size. This resulting tissue can be consumed in different ways.

Dr.The Post notes that some challenges will prolong this process. He notes that a large bioreactor is needed to make this production happen, especially industrially.So to start with, he argues, it would make more sense for businesses like shops and restaurants to be encouraged to grow their own meat.

How Delicious Are Lab-Grown Meatballs?

It doesn't seem very difficult to get the taste and texture that can rival real meat right now. After the tasting, critics noted that they tasted the original meatballs but were a little dry. In addition, the doctor He began to add moisture to novelties by culturing fat cells and tissues taken from post cows. He also discovered that starving oxygen cells can increase the amount of flavoring proteins in the final product.

Researcher Marie Gibbons,who studies cultured meat production from the University of North Carolina, noted that there is no limit to what scientists can do on flavor. That's why, he argues, cultured meat might be more delicious than traditional meat.

And How Ready Are We For Cultural Meat?

There's no doubt we'll see cultured meat on the market anytime soon, but whether people will consume it is a bigger question. For example, many people do not trust genetically modified foods.

Organizations such as modern agricultural foundations are already working to tell people about the importance of cultural meat for our future. Polls show that many people want to taste this modern meat. But people have always been sensitive to where the food on their plates comes from. So it's doubtful how the meat will affect them if it comes from the lab instead of from the farm. Artificial meat still keeps its promise. Safer, cheaper and environmentally friendly.

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