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Laboratory meat is really sustainable – in 6 points


Research on artificially grown meats has been in laboratories for years. Meat consumption should be both environmentally friendly and animal friendly. But is this really so? You need to open a laboratory about lab meat intake – in 6 points.

17.10.2021, 05:4117.10.2021, 12:31

What is fried meat?

Consumers are increasingly turning to meat and turning to alternative products. Now work is underway to develop what is known to be a cultivator – including beef – macros. Together with the Givaudan and Bühler companies, they have established the Culture Food Innovation Hub in Zampal, near Zurich.

Cultured meat – also in the laboratory or laboratory meat or in vitro meat – using grown ewes and cell cultures. This requires a small amount of tissue, which comes from a cow or a chicken, for example. Tissues contain cells that multiply to form a cluster of cells in the laboratory. It can then be eaten in the form of meat balls or nougat.

Is this already available for sale?

No, not yet. However, over fifty startups are working to bring about a revolution in the traditional meat industry, writes NZZ am Sonntag. Millions of dollars have been invested in research for years. But there are still no products to buy any product entirely from cultural meat. However, they are being advertised ad-hoc: This future meat is for the climate, as well as for human health and animal welfare, they say. Magros also has expectations in this product: grown meat has a particularly low impact on the environment and does not require factory farming or slaughter.

Cultured meat in the plant of Russian Ochakov's food ingredients.

Cultured meat in the plant of Russian Ochakov’s food ingredients.

Image: Getty

How does this affect the environment?

Now that the current production of meat is not sustainable. Can the laboratory help laboratory meat? Technology philosopher Sylvia Wolf is skeptical of the Karlsruhe Institute of Technology. As part of a nine-year research project, this invokes the effects of inviting meat. To the NZZ am Sonntag: Evo: “It is not yet possible to give any reliable statement on how in vitro meat affects the weather, environment and health. Essential industrial production facilities are not yet available, due to which there is still a lack of data in this regard.

According to projections on assumptions, meat nude meatballs in the laboratory produce less than 75% of greenhouse gases compared to 75% of cattle precipitation. In contrast, greenhouse gas emissions from laboratory meat are twice as high as pork for pork, and three higher pigs for poultry.

laboratory laboratory meat should be low energy?

Probably not. Cells need to have a body temperature of 37 degrees, germs to the system, and produce the necessary nutrients – this saffron needs energy. Few studies have concluded that laboratory meat consumes worse than meat in terms of energy use. In any case, the energy required is comparable to the traditional chicken and pork products.

Sequoia Walls pointed out that sustainability ultimately depends on where the electricity comes from. According to an analysis by Dutch consultant CA Delft, 30% of the energy required should be from renewable energy. In this way, laboratory meat can replace traditional poultry and pork in terms of its carbon footprint. Laboratory meat appears to be more efficient when it comes to land and water use.

What about bringing animal welfare?

To get the tissues for the cell cultures to begin with, you will definitely need a section of animals. If these animals were then kept as cost-effective as possible, then you still wouldn’t have achieved anything with the ability, says Sylvia Woll.

However, laboratory meat is not always well managed without being slaughtered. Chuck chicken chicken nuggets from farm laboratory meat were celebrated in Singapore a year ago. At: fetal calf serum was used for breeding. To reach it, a freshly slaughtered cow that has to be cut from the fetus’s uterus and blood drawn from it without anesthesia.

At this meantime, an alternative to the fetal calf serum has been found, according to the company. Even if these details are not made public, alternative alternatives can be obtained from plants or mushrooms, for example.

How expensive is expensive meat?

If you want fried meat, you have to do a lot in your purse: it can cost 100 to 10,000 times more than traditional meat products. The first burger from Dutch company Moussa Mate cost about $ 32325,000 in 2013. For 2016, costs can be reduced to $ 11.40. But it is still very expensive for the market today. With the expansion of production on an industrial scale, however, costs can be reduced. Other or more likely involves the use of insect cells for protein-containing tissues. It is also important to understand that genetically modified muscle cells of animals so that they are not expensive without cost-effective additives.

It is clear to researchers that cultural meat will be needed in the future. The potential is huge, but it was a while before the laboratory meat finally made its way onto the market shelves and supermarket shelves. (5)

Meat or pulse? Do you share your food nearby?


Meat or pulse? Do you share your food nearby?

Source: Shutter stock / shutter stock

The meat is now frozen in the laboratory

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