Maybe one day, the meat in the hamburger will grow in the medium or in the bioreactor. The new type of in vitro cultured meat will also be placed on the shelf of the supermarket: the meat is not only cheaper than the meat produced by livestock, but it is rarely Environmental pollution
In April of this year, at the first tube meat seminar held in Norway, participants published “New Economic Analysis†that the price of meat grown in a large pool called a bioreactor in the future should be between US$5,200 and US$5,500. / Ton (3,300-3,500 Euros / ton), this analysis, the so-called test tube meat and European beef prices still have a competitive advantage.
The participants of the tube meat seminar included scientists, environmentalists, and food industry experts. According to a UN survey on global middle-class projects, global meat consumption will double by 2050 from 229 million tons in 1999 to 465 million tons, and the exhaust gas produced by domestic livestock has already occupied the greenhouse. 18% of gas.
Bernard of the UN Food and Agriculture Organization said: "We are looking for other technologies to produce food for the people of the earth. Even if we don't succeed today, we will continue to work hard in 10, 20, and 30 years.
The product of tissue engineering
There are indications that in vitro culture of test tube meat is moving from sci-fi to consumer-selectable reality. Tube meat is a special form of tissue engineering. Tissue engineering is now a biomedical tool for the in vitro cultivation of tissues and organs such as bone, skin, kidneys and heart. Proponents suggest that tube meat will be a more effective way of producing animal meat, and that reducing carbon emissions can be more efficient than obtaining meat directly from livestock.
Mahiny is a researcher at Johns Hopkins University and is also the head of “New Harvestâ€, a non-profit organization that developed tube meat in the United States. He said: “You don’t need to raise livestock, you can directly cultivate edible meat.†Now Researchers have been able to produce a small amount of meat directly in the laboratory, and even have been able to obtain myocardial cells and tissues that can contract and beat in the culture dish. Scientists point out that the next step will be to cultivate muscle cells on an industrial scale. Mahiny said: "From this seminar, this goal has been quite clear and it can be achieved."
The cutting-edge technology of in vitro meat engineering is to make meat cells grow as if they were in the body. The steak is actually a complex mixture of muscles, fats, and other connective tissues. It is very difficult to duplicate this complexity. Dennis, a biomedical engineer at North Carolina State University and the University of North Carolina, also attended the conference. He said: "Technically, it is impossible to develop real organs that are exactly the same as muscles. So the application of tissue engineering has so far been applied. Still quite difficult."
Mahiny said: "Now, the use of ex vivo cultured meat to make minced meat such as sausages, chicken pieces and beef patties has been achieved, and the conditions for the production of these products have been met." Dennis said that to achieve large-scale production Each year will require the production of several thousand tons.
However, once such meat is produced, consumers may not accept it as much as people think. This taste of in vitro cultured meat may be very mysterious, and some scientists believe that this kind of thing can be eaten as an innovative food to satisfy people's curiosity, but they may not be meaty. Omhout is a professor of life sciences at Norway University, director of the Norwegian Center for Integrated Genetics and Chairman of the Tube and Meat Alliance. He said: "I once attended a food designer's conference. Those people really like the idea that we have nothing to do with some of our known products. We can create novel products."
Until now, there are no experts who are sure that there is indeed a big market for tuber meat. Those who participated in the in vitro tube meat seminar did not take the lead in sampling the early samples of test tube meat.
Not a new topic
Any animal, including humans, can be a source of cellulite. As early as May 2003, some scientists had developed tube meat in the laboratory. Test tube meat is different from what we usually call synthetic meat or artificial meat. The latter does not contain meat at all but has the taste and texture of meat.
Scientists began to cultivate animal cells in bioreactors and petri dishes 10 years ago. This technology was originally conceived from the manufacture of food for astronauts who perform space missions for a long time. In 2000, the earliest edible muscle protein was produced in the laboratory by Benjaminson of Applied Biosciences Research Institute at Toro University in New York, USA, using the muscle tissue of goldfish. Afterwards, scientists quickly realized the wide applicability of this technology and began to use it to solve the food of the earth's people.
The process of culturing test tube meat is: firstly, the stem cells are sliced ​​from a domestic animal, then the cells are placed in a nutrient rich medium for differentiation and propagation, and then a scaffold structure is added to place the cells into the biological reaction. The device continues to grow. In order to obtain the texture of natural muscles, these cells must be naturally stretched and contracted, or they must be given regular exercise. After a few weeks, people can harvest a thin layer of muscle tissue that can be processed into crushed beef, chicken, or pork depending on the source of the stem cells. However, don't expect to see juicy tuber steaks that you can eat quickly. At present, this technology has not yet reached the stage where you can synthesize blood vessels or develop three-dimensional structures.
Kosnik is the deputy director of the engineering department of the Hawaii Organization Origin Corporation. He uses another method that does not use scaffolds to cultivate extracorporeal muscles. He said: “Today, all the existing technologies can already produce minced meat that is cultivated in vitro. If there is enough money for R&D, I believe that within a few years it can achieve the goal of producing engineering meat in vitro.†Mahiny said: “ At the same time, we can also use existing technology to meet people’s demand for minced meat. Half of the meat we eat now is minced meat (the global meat market is now worth US$127 billion).â€
75% to 95% of the meat we produce now is lost because of the metabolism and growth of inedible bones or nerve tissue. The benefits of test tube meat are obvious. It avoids the inefficient bottleneck of conventional meat production, eliminates the need for feed production and processing, and eliminates the need for stocking animals, hatcheries and farms, slaughterhouses, and processing equipment.
However, at the current state of the art, it costs 1 to 10 thousand US dollars to produce 1 pound of extracorporeal meat. According to Mahiny, tube meat and conventional meat can compete with one another. People can use plant or fungal materials to cultivate nutrients in vitro meat, so that the cost can be reduced to 1 pound a dollar.
Protect animal rights bonus
It is always people’s dream to not kill but to enjoy delicious food. In April of this year, the Animal Rights Organization (PETA) stated that they were to award a one million dollar award to the first person to invent tube meat production methods that are commercially reliable and competitively priced. Their requirements are very high. The earliest test-tube chickens should be sold publicly before June 30th, 2012. This kind of in-vitro cultured meat must have the same appearance, taste and texture as the real chicken, and it must reach a sufficiently large number. Commercial production is sold at a competitive price in at least 10 states in the United States.
Nico, a promoter of the organization, had a very practical goal. She said: “As long as we can reduce the suffering of animals, we don’t care about taking uncomfortable postures.†According to this line of thought, she believes that “tube meat is a godsend. ".
For those who have already engaged in research in this field, this news has been carefully welcomed. Mark Fendt is a professor of muscle cell growth at the University of South Dakota and co-author of the 2005 Cultured Meat Paper. He said that the development of this technology requires a lot of money. Some people have already cultivated very little muscle tissue, but like the kind that PETA hopes for, it should have a large 3D structure. “We have been looking for a long-term source of protein for interstellar travel. We thought that we can use plants to provide nutrients for muscle cell growth. Muscle protein is a highly efficient and nutritious product.†He also said that muscle culture The engineered meat comes out as a source of protein for those with allergies.
Hagersmann is a professor at the University of Utrecht in the Netherlands and a pioneer of in vitro tube meat research. He does not want to see this area dominated by the topic of animal welfare because he believes that the topic of environmental and public health is the most important. Is "the driver of this research."
Another Utrecht scientist, Jollen, said that he was "very surprised" at the news of the test tube competition. He pointed out that even if there is a strong financing method, it is also necessary to produce commercial scale test tube meat before 2012. Very difficult. As a researcher, he thought that this announcement did not make much sense: "I engaged in research because I wanted to understand the basic mechanisms, not to obtain wealth."
Mironov, a researcher of in vitro meat at Nanyang Technological University in Singapore, believes that technology is not a problem. Investment is the key to successful research. He said that to achieve industrial-scale production, it would be unrealistic to have 10 years and 50 million to 100 million U.S. dollars in funds.
Do not eat, choose to you
One of the benefits of test tube meat is that it does not have the disease that may exist in real meat: it is produced under strictly controlled conditions, and these test tube meats may be safer, more nutritious, less polluting and more so than traditional real meat. kindness.
Supporting or opposing test tube meat, some people have already expressed themselves early. For example, it has been suggested that vegans can accept test tube meat on the grounds that the production of test tube meat reduces the suffering of animals and reduces the threat of human health; Reduce the impact on the environment; provide consumers with more choices; reduce production costs.
The objections include: production of test tube meat or use of animals; it is a man-made product; involves quality issues; differences between test tube meat and traditional meat; related to economic impact.
The person advocating test tube meat said that stem cells are not life, just a bunch of cells. However, opponents believe that there is always some immorality or disrespect for life in the test tube meat coming from the animal body, as if the tissue growing in the petri dish does not come from a living, emotionally conscious life. But from the cracks in the stone.
If the technology is successful, this artificially cultivated meat may be made to be a healthier protein food than any conventional meat. People can make this kind of meat rich in healthy fats, such as containing more omega-3 fatty acids. They can also adjust the quality of the meat according to personal taste. Moreover, the cultivation of meat also reduces the chance of infecting bacteria and diseases, and can prevent food from falling off. Source-borne diseases do not appear to outweigh the harm caused by meat antibiotics or excessive bacteria in the animal husbandry industry that harm consumers and meat products from being recalled and destroyed.
Flavors are another problem. It is estimated that scientists need to develop a test tube meat to reach the taste and taste that people need.
Mazyni said that test tube meat is not natural, yogurt is not natural, and most of the meat we eat now is not natural, because the meat comes from intensive farms and people threw tens of thousands of chickens in the Iron cages, feed them with antibiotic feed.
Mahiny suggested that the meat cultured in vitro resembles hydroponic vegetables and that the final product is the same, but the process is somewhat difficult. “Now consumers have already received hydroponic vegetables, and in the future people may also receive hydroponic meat.â€
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