Vegetarians have long known meat DXN Code Strike substitutes: meatballs made from soybeans or “crispy chicken” that are actually vegetarian proteins. But if you eat meat, the steak is steak and comes from a cow. Or is it?
These days, advances in technology are not limited to just the smartphone or hardware. Food technology is a growing trade and laboratory meat can soon be on your plate. We are going to dig
Revolution of food technology
Similar to developments in other areas of our lives, food goes through its own revolution. This is not a new idea: Louis Pasteur, famous for developing pasteurization to preserve milk from the corruption and growth bacteria of the 19th century, was part of a previous food revolution.
Today, that movement looks a little different. Now we have vertical agriculture, Heal the Planet (through our Jordan Rubin!), Hydroponics, renewable agriculture, finding ways to keep more nutrients in food and even refrigerators that alert us to how bad food can be.
At the same time, green meat is one of the innovations that can change the way we eat in the future.
What is a meat grown in a plant?
First things first: What is the meat grown in the laboratory, also known as clean meat or meat in the laboratory? Traditionally, obtaining meat means raising animals and sending them to the slaughterhouse and then canning meat to sell.
How is laboratory meat made? Instead of using live animals, the stem cells of the animals’ muscle tissues, known as donor animals, are combined with a serum, which is usually derived from an embryo of dead cattle. The cells are fed with sugar and salts, which makes them think that they are still in the animal.
Over time, the muscle stem cells begin to change, as they promote, expand and mature into muscle fibers. In the end, when you collect enough of these fibers, you have a piece of meat. Then you can add adipose tissue to give a meat flavor more consistent with traditional meat and then hello, dinner.
Because meat grown in the laboratory still requires products of animal origin, they are not considered vegetarian. Is it worth this food technology?
The possible benefits and risks of the cultivated meat plant
One of the greatest benefits that people working in food technology see about the prospects of meat grown in the laboratory is that it is better for the environment. There will be less need to raise cows, which can reduce greenhouse gas emissions. This is likely to be followed by less use of land and water, as it is necessary to increase the number of cows that require less food.
As the world’s population continues to grow, growing enough animals to feed the carnivores will affect the planet. Even today, only about 3.2 percent of American vegetarians. (1) Lawyers say that vegetable-based meat provides a solution, by allowing more meat to be produced without consuming too many resources.
However, since the meat implanted in the laboratory is in its infancy, it is too early to determine if that will happen. The use of energy is likely to increase for meat production, since it will have huge facilities that require electricity 24 hours a day, seven days a week. A large-scale study, where the entire life cycle of meat production will take place in the laboratory, should be done to measure the actual effects.
Currently, the costs of the meat that is planted in the laboratory are too expensive to reach the market. Much of this is due to the serum needed for stem cell growth. It must also be borne in mind that the animal still needs to die to obtain those stem cells. There are synthetic alternatives, but animal serum is more attractive because almost any cell can grow with it.
Mal, the first hamburger created in the laboratory, created in 2013, cost almost US $ 400,000 for its production. And that progress is being made in food technology and to find the best vegetarian alternative, it would be unlikely that selling lab-grown meat will happen soon – this means that the price of meat grown in the laboratory will be far out of reach of the average consumer.