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What is cultured meat? In vitro meat, also known as lab-grown meat or artificial meat, is an innovative and promising advancement in the food industry. Unlike traditional meat, cultured meat is produced from animal cells that multiply and grow in a controlled laboratory environment. In this mentta post, we are here to explain how technology is advancing in the culinary field, starting with in vitro meat.
What is cultured meat?
Cultured meat, also known as lab-grown meat, artificial meat, in vitro meat, or meat without animals, is a food product produced from animal cells cultivated in a controlled laboratory environment. This production method does not involve the breeding, feeding, or slaughter of animals to obtain meat.
The process of producing cultured meat involves taking stem cells or muscle cells from a live animal (typically cows, chickens, pigs, or other animals) and then culturing and multiplying these cells in a suitable laboratory environment. The cells are placed in a bioreactor where they are provided with the necessary nutrients for growth and development, allowing them to multiply and form muscle tissue.
Once the cells have multiplied and formed enough muscle tissue, it can be processed into meat products such as burgers, sausages, meatballs, etc. These products have a similar composition to conventional meat in terms of texture and taste.
Lab-grown meat has been promoted as a sustainable and ethical alternative to traditional meat since it can reduce reliance on animal agriculture, decrease environmental impact, and improve animal welfare by avoiding their breeding and slaughter. Additionally, it is expected to have lower use of natural resources and greenhouse gas emissions compared to conventional meat production.
Production Process
Cultured meat is generated through a complex process that involves several key stages in a laboratory. The general stages involved in cultured meat production are:
- Obtaining initial stem cells or muscle cells: Initial stem cells or muscle cells are obtained from a live animal. These cells are extracted from a small piece of muscle tissue (biopsy), typically from an animal like a cow, chicken, pig, or another animal.
- Cell culture: The stem cells or muscle cells are placed in a nutrient-rich culture medium in a suitable laboratory environment. This medium provides the cells with the necessary nutrients to grow and multiply. The cells are incubated and allowed to grow and form three-dimensional structures, simulating the structure of real meat.
- Cell proliferation and muscle tissue development: During this stage, the cells multiply and form muscle tissue in a bioreactor or another suitable culture system. Tissue engineering and cell culture techniques are applied to guide the growth and development of cells into a structure similar to meat.
- Harvesting and tissue processing: Once enough muscle tissue has been produced, it is harvested and processed. This may involve the separation and purification of muscle cells and the shaping of tissue into specific meat products such as burgers, sausages, meatballs, etc.
- Formation of meat products: The harvested muscle tissue is processed and shaped to create food products that resemble conventional meat. This may include the addition of fats, seasonings, and other ingredients to enhance taste and texture.
Origin of Cultured Meat
Producing lab-grown meat is not a new concept and has its roots in scientific and technological research spanning several decades.
One of the early significant breakthroughs in this field dates back to the 1970s when scientist Russell Ross began exploring the cultivation of muscle cells in vitro. However, the popularization and public interest in cultured meat have intensified in recent years due to concerns about sustainability, animal welfare, and the environmental impact of traditional meat production.
Here’s a brief overview of key milestones in the development of cultured meat:
- 1970s and 1980s: During this period, scientists began researching and experimenting with the cultivation of muscle cells in laboratory settings.
- 2000s: The idea of cultured meat started gaining more attention and support due to increasing interest in addressing sustainability and animal welfare issues associated with conventional meat production.
- 2013: Professor Mark Post and his research team presented the first lab-grown burger, known as the “lab-grown hamburger.” This event was a significant milestone in popularizing cultured meat.
- Post-2013: Technology and research in cultured meat have advanced significantly, with a growing number of companies and researchers involved in developing more efficient and cost-effective methods for producing cultured meat.
Numerous companies worldwide are working on improving cultured meat production and bringing products based on this technology to market. The goal is to provide a sustainable and ethical alternative to conventional meat, thus reducing reliance on animal agriculture and contributing to addressing environmental and welfare challenges associated with traditional meat production.
Lab-grown meat at present:
At present, lab-grown meat is in an early stage of development and is not produced in large quantities. However, there have been significant advancements in the research and development of this technology. For instance, some companies and laboratories are producing prototypes of cultured meat and conducting tests to assess its safety, taste, texture, and commercial viability.
In some cases, public tastings or demonstrations have been carried out at special events. These tastings serve as a way to generate interest, gather feedback, and promote the acceptance of cultured meat.
As technology continues to advance and technical and cost challenges are addressed, it is expected that the production and availability of cultured meat will increase in the future. Researchers and experts are working to enhance production efficiency, reduce costs, and achieve greater scale so that cultured meat can eventually be made available to a broader audience.