According to foreign media reports, scientists are contemplating new methods to meet the world’s growing demand for meat. "Cultured meat," or test tube meat, is grown in laboratory petri dishes rather than meat from slaughtered animals. This meat may be able to solve the problem of feeding the entire world, protecting the environment, and killing less. The method of millions of animals. Of course, it will take some time before it will become popular and the price will not be cheap.
According to Mark Post, a vascular biologist at the University of Maastricht in the Netherlands, the production cost of the first laboratory-developed hamburger will reach approximately 250,000 euros (345,000 U.S. dollars). He hopes to explode soon. Open mystery of this delicious food. Experts say that this kind of meat has great potential to save the lives of animals, save land, water, energy and save the earth itself. In a telephone interview, Poste said in Maastricht’s lab: “The first hamburger will be a strong proof of this new concept and prove that it can become a reality. I think I can do this in the coming year. "It sounds and may look a bit like artificial meat, but test tube or cultured meat is a real animal meat product, but it is never an integral part of a full-fledged live animal, it is a mixture of artificial meat or vegetarians. The use of plant proteins such as soybeans is completely different from meat substitutes.
Post uses the remaining animal material collected from the slaughterhouse and mixes them with sugar, amino acids, oils and fats, minerals and all other nutrients they need. They are cultured in an appropriate way. He has so far produced strips of whitish muscles, each about 2.5 cm long and less than 1 cm wide, and very thin and almost transparent. Stack enough of these things together (approximately 3,000) and add a few lab-grown fats, and you'll be able to make the world's first "Cultured Meat" hamburger. He said: "The first artificial hamburger will be trained in academic laboratories by highly trained academic workers. It is handmade, very time-consuming and labor-intensive. This is why its production costs are so high. In addition to this, it does not give rise to appetite. Since Poster's test tube meat has no blood, it has no color. It looks a bit like scallop meat at the moment.
Like all muscles, these lab-grown pieces of meat also need to grow stronger through exercise, or they will become increasingly weak. In order to do this, Post uses the natural tendency of muscles to contract and stretch between the Velcro fasteners in the petri dish, which provides them with resistance and helps them to become stronger. Supporters of the idea of ​​artificial meat, such as bio-ethicist Strang Villing of the University of Lindsing, Sweden, said that this has the same effect as mass-produced livestock on industrialized farms (generally using auxin and antibiotics to boost yields and increase profits). Attractive. Traditional meat production is low. To get 15 grams of edible meat, you must feed the animals with about 100 grams of plant protein, an increasingly unsustainable formula. Welling said that all of this means that in order to feed a huge population and meet the growing demand for meat in the world, it is necessary to find new ways to produce meat.
Wei Lin said: “Of course, you can also achieve this by eating vegetarian food or eating less meat. But the current trend does not seem to be moving in that direction. With meat being more healthy, people can eat meat as usual, but it will not cause So much destruction.†According to the World Health Organization, the annual output of meat will rapidly increase from 218 million tons in 1997 to 1999 to 376 million tons in 2030, after which the growing population seems to further increase this figure. Post said: "The current livestock production is not sustainable. It is neither ecologically nor volumetric. Now we use more than 50% of the agricultural land to raise livestock. This is very simple mathematics. We must find alternative ways to solve the problem.†According to a 2006 report of the Food and Agriculture Organization of the United Nations, industrialized agriculture has made changes in climate change, air pollution, land degradation, energy consumption, deforestation and reduction of biodiversity. Out of a huge "contribution" that cannot be ignored.
The report entitled "Livestock's Long Shadow" reports that the meat processing industry's greenhouse gas emissions account for about 18% of the world's total emissions, with rapidly growing countries such as China and India. Consumers consume more meat and this proportion will continue to increase. In a study conducted by Hannah Tomiso, the impact of different types of meat on the environment was investigated, including lamb, pork, beef and cultured meat. She said that laboratory-produced meat has so far caused environmental impacts. The impact is minimal. The study was published in the journal Environmental Science and Technology earlier this year. Her analysis found that using tubes to cultivate our favorite meat will reduce energy use by 35% to 60% and greenhouse gas emissions by 80% to 95. %, and the amount of land occupied is about 98% less than the traditional method of producing animal meat. Tomiso is the head of the research carried out by the Wildlife Conservation Research Unit at the University of Oxford in the United Kingdom. She said: “We are not saying that we can now or say that we must use this laboratory culture meat to replace traditional meat products.†But she Said that the cultivation of meat "will be a way to solve the problem of feeding the world's expanding population, while reducing greenhouse gas emissions and saving energy and water."
Although experts in the field also admit that in a few years it may be possible to produce test tube meat in processed form like sausages or chicken nuggets, the production of more pork chops or meat products like animal meat may be more complicated and may require more Only after a long time can it be successfully developed. Post's sponsor is an anonymous private investor who wants Dutch scientists to succeed. Post hopes to introduce the first man-made hamburger to the world in August or September next year. Unlike him, he admits that the artificial meat he produced is not delicious enough at the moment. So far he has not tasted his own product, but other people do not evaluate meat well. A Russian TV reporter went to his lab and tasted a piece of meat, but this did not leave any impression on him.
Post said: "Currently, the meat is not delicious yet. The taste is not a trivial thing, so we still need to continue to study it in order to make it more delicious." But he is convinced that if there is an appropriate amount of fat , Or inject some laboratory-cultivated blood to give it color and iron. His test tube meat is comparable to real meat in appearance and taste. Post also hopes that the ability to adjust and change things means that scientists will eventually be able to make meat healthier, such as having less saturated fat, more unsaturated fat, or more nutritious. He said: "Our idea is that since we are now in the laboratory, we can control all these variables, and in the end we may turn it into a way to produce healthier meat. But for cattle or pigs, , you have a hard time controlling these variables."
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