DR.
APJ ABDUL KALAM TECHNICAL
UNIVERSITY
INTERNATIONAL INSTITUTE FOR SPECIAL EDUCATION, LUCKNOW
COLLEGE CODE~ 1192
MASTER OF BUSINESS ADMINISTRATION
Ist Semester
SESSION~2024-25
SUBJECT~ MINI PROJECT
SUBJECT CODE~ BMB152
SUBMITTED TO~ SUBMITTED BY~
DR. SEEMA TRIPATHI HIMANSHU RAJ
(ASSISTANT PROFESSOR)
(HOD)
ACKNOWLEDGEMENT
A Heartfelt Thankyou
To those who helped shape this project into a reality, I
extend my deepest gratitude.
Special Thanks
Faculty Members for their unwavering guidance,
support,and expertise.
International Institute Of Special Education, Lucknow for
providing resources and opportunities that made this
project possible.
Appreciation
To my loved ones, friends, and colleagues who encouraged
and motivated me throughout this Journey, thankyou for
your unwavering support.
A Debt Of Gratitude
I would also like to express my sincere thanks to Dr. Seema
Tripathi for her valuable contribution to this project.
Date of Submission Your Sincere
Himanshu Raj
DECLARATION
"As the creator of this Project, I HIMANSHU
RAJ, reflect on the journey that has led me
to this moment. I declare that this work is a
genuine representation of my efforts,
creativity, and learning. I am grateful for the
opportunities and experiences that have
shaped my growth."
This project was undertaken as a part of the
academic curriculum according to the
university rules and norms and by no
commercial interest or motives.
Himanshu Raj
75
IISE
LUCKNOW
CERTIFICATE
This is to certify that the project entitled 'LAB-
GROWN MEAT' is bonafide research work carried out
by HIMANSHU RAJ, student of INTERNATIONAL
INSTITUTE FOR SPECIAL EDUCATION, LUCKNOW,
during the year 2024-25, in partial fulfillment MASTER
OF BUSINESS ADMINSTRATION (MBA) and that the
Mini-Project has not formed on the basis for
previous, diploma or any other similar title.
Place
Signature of Guide
Date
Table
Of Contents
01 Introduction
02 More About This
03 Stem Cells
04 Culture Meat
05 Advantages / Disadvantages
06 Conclusions
LAB-GROWN MEAT
Overview
Welcome to the project on 'LAB-GROWN MEAT'! This project
explores a type of meat produced by growing animal cells in a
controlled laboratory environment, rather than raising and
slaughtering animals. My goal is to design and propose a
sustainable business model for Lab-Grown Meat production.
Objectives
Objective 1: Reduce Animal Suffering
Objective 2: Environmental Sustainability
Objective 3: Improved Food Safety and Quality
PRESENTED BY
HIMANSHU RAJ (MBA 1ST SEM)
Contact Information
For more information, please contact:
Email: officialhimanshuraj2003@[Link]
Phone: 8102437916
Thank you for your interest in my project! I look forward to
sharing my progress and achievements with you.
Page 1
Introduction
INTRODUCTION
Lab-Grown Meat: The Future of
Food
What is Lab-Grown Meat?
Lab-grown meat, also known as cultured or cell-based meat, is
an innovative type of meat produced by cultivating animal cells
in a controlled environment. Unlike traditional meat, which
involves raising and slaughtering animals, lab-grown meat is
created by harvesting muscle cells from a living animal and
nurturing them in a nutrient-rich culture medium. This process
allows the cells to grow and multiply, eventually forming tissue
that closely resembles conventional meat.
Why Lab-Grown Meat?
Environmental Impact
Reduced Land Use: Traditional livestock farming requires
vast amounts of land for grazing and feed production. Lab-
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grown meat, on the other hand, can be produced in much
smaller spaces, reducing the strain on land resources.
Lower Greenhouse Gas Emissions: The production of lab-
grown meat generates significantly less greenhouse gases
compared to conventional meat, contributing to efforts in
combating climate change.
Animal Welfare
Cruelty-Free: Lab-grown meat offers a cruelty-free
alternative to traditional meat production, as it does not
involve the slaughter of animals.
Ethical Consumption: For those concerned with animal
rights, lab-grown meat provides an ethical option without
compromising on taste or nutritional value.
Health Benefits
Controlled Production: The controlled environment in which
lab-grown meat is produced allows for the reduction of
harmful bacteria and diseases commonly associated with
conventional meat.
Customizable Nutrition: Scientists can potentially enhance
the nutritional profile of lab-grown meat by adjusting the
levels of specific vitamins and minerals.
Challenges and Considerations
Cost and Accessibility
High Production Costs: Currently, the cost of producing lab-
grown meat is higher than that of traditional meat, making it
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less accessible to the average consumer. However, as
technology advances, costs are expected to decrease.
Consumer Acceptance
Perception and Education: Public perception and
acceptance are crucial for the widespread adoption of lab-
grown meat. Educating consumers about its benefits and
safety is essential to overcoming skepticism.
The Future of Lab-Grown Meat
As technology continues to evolve, lab-grown meat is poised to
become an integral part of our food system. With the potential
to address environmental, ethical, and health concerns, it
represents a promising solution for sustainable food
production. As production methods improve and costs
decrease, lab-grown meat could soon become a staple on
dinner tables worldwide, offering a delicious and responsible
choice for future generations.
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MORE ABOUT
THIS
More About This
World population is rapidly increasing day to day and also meat
consumption increases by the same rate. Scientist’s trying to
solve this problem by developing lab-growing meat technology
from stem cells without animal rearing and slaughter. World
Agriculture Towards 2030/2050 Food Agriculture Development
Organization (FAO) pro-jections indicate that world population
will be increased by more than two billion people from today’s
levels, reaching 9.15 billion by 2050 so in vitro meat is an
alternative.
Worldwide meat production mech-anism up-to date uses a
number of animals in each year into a food are associated with
ethical concerns and are highly criticized for being in humane.
Lab-grown meat is the newest addition to the area called
cellular agriculture and many countries and researchers doesn’t
give attention up-to-date. Technological advancements like
computational simulation highly support cellular agriculture to
produce structured products. Cellular agriculture is the
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mechanism of removing cells from an animal’s tissue and
aseptically placing those cells into a con-trolled environment,
and growing those cells.
Meat production from stem cells is the science that secures
meat shortage and solves the problem of environmental
contamination through animal waste and also protects human
health from meat borne disease. Edible animal tissues can be
produced by the culturing through tissue engineering and
computational simulation techniques from stem cells and grow
in the laboratory say that in-vitro meat. In other words cultured
(lab-growing/artificial or synthetic) meat .
The techniques required to produce lab-growing meat are not
over the human practice; this simply involves the culturing of
muscle tissue in artificial medium on large scale from farm
animal stem cells. Loose myosatellite produced from embryo
and muscle biopsy exposed by enzyme and culturing loose
myosatellite cells on a substrate, it is one way of to produce
cultured meat by harvesting mature muscle cells after
differentiation and processing them into various meat prod-
ucts.
Starting cells for meat production could be taken from live
animals’ biopsy or animal embryos and then put into a culture
media where they start to proliferate and grow, independently
from the animal. Production of in vitro meat for comminuted
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and processed meat products, such as sausages, burgers, and
nuggets will be easier to develop and the process take place in
bioreactor.
In vitro meat is an alternative to conventional meat because
meat has enjoyed and is still enjoying great popularity,
consumers’ concern regarding these issues have risen during
the past years.
Therefore, the objective this review is:
• To provide scientific information about meat production from
stem cell, advantages, challenges and prospective.
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STEM CELLS
Stem Cells
Stem cells are unspecialized cells with self-renewal capacity.
They can divide through mitosis limitlessly to renew other cell
sorts of multicellular living beings all through their life. After
stem cell division, each newly created cell can either stay as a
stem cell or separate to create any other cell sort with more
characterized capacities, such as muscle cell, blood cell, or
neural cell. Beneath extraordinary circumstances, separation of
stem cells can too be initiated to produce tissue or organ
particular cell sorts with extraordinary capacities. There are
basically two sorts of stem cells: embryonic stem cells, which
are determined from embryos, and substantial or grown-up
stem cells, which are undifferentiated cell dwelling in a tissue or
organ at the side of other separated cells (Figure 1).
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Unique Properties of all stem cells
Stem cells differ from other types of cells in the body. All stem
cells regardless of their source have three general properties:
They are capable of dividing and renewing themselves for
long periods.
They are unspecialized.
They can give rise to specialized cell types.
While differentiating, the cell usually goes through several
stages, becoming more specialized at each step. Scientists are
just beginning to understand the signals inside and outside cells
that trigger each step of the differentiation process. The internal
signals are controlled by a cell’s genes, which are interspersed
across long strands of DNA, and carry coded instructions for all
cellular structures and functions. The external signals for cell
differentiation include chemicals secreted by other cells,
physical contact with neighboring cells, and certain molecules
in the microenvironment. The interaction of signals during
differentiation causes the cell’s DNA to acquire epigenetic
marks that restrict DNA expression in the cell and can be passed
on through cell division.
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Embryonic Stem Cells
Embryonic stem cells, as their name suggests, are derived from
embryos. Most embryonic stem cells are derived from embryos
that develop from eggs that have been fertilized in vitro-in an in
vitro fertilisation for research purposes with informed consent
of the donors .
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Adult Stem Cells
An adult stem cell is thought to be an undifferentiated cell,
found among differentiated cells in a tissue or organ that can
renew itself and can differentiate to yield some or all of the
major specialized cell types of the tissue or organ. The primary
roles of adult stem cells in a living organism are to maintain and
repair the tissue in which they are found.
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Differences between stem cells and somatic
cells
Adult stem cells reside along with somatic cells in many tissues
and organs, including peripheral blood, blood vessels, bone
marrow, skeletal muscle, teeth, skin, gut, liver, ovary, testis,
brain, and heart. They are present in a small number and
located in a specific area of each tissue called ‘stem cell niche’.
Unlike somatic cells, stem cells can be in an inactive, no dividing
state for a long time until they are activated by certain internal
or external signals, such as tissue injury or diseased conditions.
Adult stem cells can undergo normal differentiation pathways
to give rise to specialized cells of the tissue wherein they are
located. Some examples of stem cell differentiation into
specialized somatic cells are as follows:
Hematopoietic stem cells: Differentiate into all types of blood
cells, including Red Blood Cells (RBC), B lymphocytes, T
lymphocytes, neutrophils, basophiles, eosinophil’s, monocytes,
natural killer cells, and macrophages.
Mesenchymal stem cells: Also known as bone marrow stromal
stem cells, differentiate into different cell types, including bone
cells, cartilage cells, fat cells, and stromal cells, that regulate
blood production.
Neural stem cells: Neural stem cells are present in the brain and
can differentiate into three major brain cell types namely
neurons (nerve cells), astrocytes, and oligodendrocyte.
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Epithelial stem cells: Epithelial stem cells are present in the
epithelial lining of the gastrointestinal tract and can
differentiate into different cell types, including absorptive cells,
goblet cells, and enter endocrine cells.
Skin stem cells: Skin stem cells are of two types: epidermal stem
cells that are found in the basal layer of the epidermis and can
differentiate into keratinocytes; And follicular stem cells that is
found at the base of hair follicles and can differentiate into both
follicular cells and keratinocytes.
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Normal Differentiation Pathway Of Adult Stem
Cells
In a living animal, adult stem cells are available to divide for a
long period, when needed, and can give rise to mature cell types
that have characteristic shapes and specialized structures and
functions of a particular tissue. The following are examples of
differentiation pathways of adult stem cells (Figure 3).
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Stem Cell And Their Functions
Stem cells are undifferentiated cells from which other cells
[Link] cells have the ability either to divide indefinitely
or to differentiate into other cell types. Their ability to
differentiate varies. Some stem cells differentiate only into cells
of certain tissues, while others can differentiate into many cell
types. Stem cells are grouped according to their ability to
differentiate and their origin. The stem cell that is most able to
differentiate is the fertilized ovum. It is the origin of all tissue
types and the developing human body. Other stem cells -
embryonic, fetal and adult stem cells -are much more limited in
their ability to differentiate.
Stem cells are divided based on source into two categories of
embryonic and adult. In another case based on potency
categorization stem cells are divided into Totipotent,
Multipotent and Unipotent cells. They are vital to the
development, growth, maintenance, and repair of our brains,
bones, muscles, nerves, blood, skin, and other organs. Stem
cells are found in all of us, from the early stages of human
development to the end of life. Stem cell research holds
tremendous promise for the development of novel therapies for
many serious diseases and injuries. Like various blood diseases
has been studied (such as lymphoblastic leukemia, myeloid
leukemia, thalassemia, multiple myeloma and sickle cell
anemia), and other cell therapy in treatment of Parkinson’s
disease, Amyotrophic lateral sclerosis, Alzheimer, Stroke, Spinal
Cord Injury, Multiple Sclerosis, Radiation Induced Intestinal
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Injury, Inflammatory Bowel Disease, Liver Disease, Duchenne
Muscular Dystrophy, Diabetes, Heart Disease, Bone Disease,
Renal Disease, Chronic Wounds, Graft-Versus-Host Disease,
Sepsis and Respiratory diseases. The scope of potential stem
cell-based therapies has expanded in recent years due to
advances in stem cell research.
Alopecia areata is one of the most common autoimmune
diseases and targets the hair follicles, with high impact on the
quality of life and self-esteem of patients due to hair loss.
Clinical management and outcomes are challenged by current
limited immunosuppressive and immune-modulating regimens.
In other than clinical use stem cells are used for meat
production using muscle stem cells or mayo satellite stem cells
based on tissue culture. Cell culture is a capital venture or vital
technique for understanding the structure and function of cells,
in recent times it has very good implications in biotechnology.
Cultured animal cells are commercially used for the production
of interferon, vaccines and clinical materials like growth
hormones and also development of viable substitutes that
restore the function of damaged tissues and organs.
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History of Culture
meat
History Of Culture Meat
The concept of in-vitro meat for human consumption was
ideally written by Churchill before 100 years back and 1932
published in book of thought and adventures. However, it was
predicted long back by a writer and Conservative politician
Frederick Edwin Smith, 1st Earl of Birkenhead, who predicted
that “It will no longer be necessary to go to the extravagant
length of rearing a bullock in order to eat its steak. From one
“parent” steak of choice tenderness it will be possible to grow
as large and as juicy a steak as can be desired”.
Willem Van Eelen of the Netherlands independently had the
idea of using tissue culture for the generation of in vitro meat in
the early 1950s and his idea was to start the new technology of
meat production from stem cells. It took until 1999 before van
Eelen’s theoretical idea was patented as the concept of stem
cells and in vitro culture of cells was yet to emerge.
Harvested muscle biopsies from frogs and kept these tissues
alive and growing in culture dishes +and to introduce the new
biological tissue culture system.
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Cultured muscle tissue from the common goldfish (Carassius
auratus) in Petri dishes using special media and aiming to
explore the possibilities of culturing animal muscle protein for
long term space flights or habituation of space stations. A test-
panel judged these processed explants and agreed that the
product was acceptable as food.
As projected by the first in vitro Meat Symposium in 2008 held
in as, Norway, the first commercial in vitro meat products will be
available in the next 5 to 10 years at prices competitive with
European beef (~$5,200-$5,500 per ton or 3,300 to 3,500euros)
use in high efficiency of bioreactor.
August 2013 in London Professor Mark Post of Maastricht
University unveiled the world’s first Cultured Beef burger made
from bovine stem cells cocked on Riverside Studios was tested.
The burger contained a five-ounce burger patty produced by
using laboratory grown beef worth more than $330 000. It took
only three months to grow the beef in the laboratory, using stem
cells harvested from a cow’s shoulder. He said that according to
his work he would expect to see cultured meats in every
supermarket in 10 to 20 years the production cost of burger
will be 1$ .
In the wake of the plummeting legitimacy of factory farming, in
vitro meat may very well be a feasible vehicle for both the
ethical and pragmatic demobilization of the factory farming
industry. Hailed by animal activists and meat experts alike as
“victimless meat,” in vitro meat bypasses the moral
ramifications of standard meat production, avoiding animal
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death entirely by typically removing cells from the donor animal
via biopsy and cultivating cells in medium containing mushroom
extract rather than animal blood serum.
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Mechanism Of Production
Tissue Engineering is a pioneering field and bioreactors have an
important role in creating the ideal environment for the
generation of a particular new tissue. Requirements of in vitro
meat production are Firstly; a cell source is required that can
proliferate indefinitely and also differentiate into functional
skeletal muscle tissue. Secondly, these cells need to be
embedded in a three-dimensional matrix that allows for muscle
growth, while keeping the delivery of nutrients and release of
waste products undisturbed and lastly, muscle cells need to be
conditioned adequately in a bioreactor to get mature, functional
muscle fibers for processing to various meat products. And For
the growth of any substance, an affordable medium is required.
Such complete nutrients must be supplied because the
digestive system is not available. Deserve dignity for
Benjaminson and others succeeded in using a serum-free
medium made from mushroom extract that achieved higher
rates of growth than fetal bovine serum.
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Cell Source
The best sources of stem cells are adult and embryonic stem
cells. Stem cells from embryos can be isolated from 5-7-day-old
blastocysts. Adult stem cells can be found in the human body,
but sufficient quantities of adult stem cells for therapeutic
purposes can only be isolated from bone marrow. But for the
meat production purpose is muscle cell or my satellite stem
cell. An adult stem cell is an undifferentiated cell found among
differentiated cells in a tissue or organ, can renew itself and can
differentiate to yield the major specialized cell types of the
tissue or organ. The primary roles of adult stem cells in a living
organism are to maintain and repair the tissue in which they are
found.
During culture meat production satellite cell isolation is the
first work. The methodology employed to isolate and culture
satellite cells in vitro can critically determine the fusion of
myoblasts into multinucleated myotubes. Hence, a simple
method of muscle satellite cell isolation and culture of different
vertebrate species that can result in a high fusion rate is highly
desirable and the cell culture conditions, excellent fusion rates
were achieved in the duck, chicken, horse and cow (with more
than 50% cell fusion).
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Three-Dimensional Matrix
It is the hard material in micro or Nano level used for supporting
the differentiation of stem cells into muscle fiber and also to
produce the wanted product. Matrices can be divided into
randomly orientated scaffolds and matrices with a certain
alignment. Commonly used matrices with random orientation,
like gels and sponges, can be used for a variety of tissues.
However, in case of skeletal muscle this tissue naturally consists
of bundles of highly oriented muscle fibers in an extracellular
3D matrix to form an organized tissue with high cell density.
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Bioreactor
Bioreactors may be in vivo or in vitro based on the processes
taking place. In vitro bio-reactors are used like: Static Culture
bioreactors have been widely used in the past and involve the
deposition of cells on a scaffold, supplied with the appropriate
growth media, and cultured in an incubator. Rotating Wall Vessel
bioreactor was developed at NASA (National Aeronautics and
Space Administration) and consists of two concentric cylinders,
within which lies an annular space containing the scaffold with
dynamic laminar air flow. Spinner Flask in this type, cell seeded
scaffolds attached to needles are suspended from the top cover
of a flask in culture medium. It seems to support ontogenesis
more than the rotating wall vessel bioreactor. Flow Perfusion
bioreactors utilize a pump to percolate medium continuously
through the scaffolds interconnected pores and eliminate the
internal transport limitations of the spinner flask and rotating
wall vessel.
The process of developing a cultured-meat production system
involves the initial collection of suitable cells with the potential
to form muscle, as outlined in the previous section, and then
greatly expand-ing the numbers in a bioreactor.
Strips of muscle fiber can be generated, but the development
of a full-scale bioreactor suitable for mass cultured meat
production has yet to be designed and built.
Skeletal muscles are composed of bundles of highly oriented
and dense muscle fibers, each a multinucleated cell derived
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from myoblasts (Figure 4).
The muscle fibers in native skeletal muscle are closely packed
together in an extracellular three-dimensional matrix to form an
organized tissue with high cell density and cellular orientation
to generate longitudinal contraction.
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Self-organizing / Tissue culture techniques
This technique is the first technique and was employed by
Benjaminson, Gilchriest and Lorenz they practice on the fish
muscle development explants from goldfish (Carassius auratus)
in diverse culture media for seven days and observed an
increase in surface area in different mediums was different
percentage. The results-based on the medium was as - fetal
bovine serum: 13.8 %, fishmeal extract: 7.1 %, shiitake extract: 4.8
%, maitake extract: 15.6 %. The explants were also placed in a
culture containing dissociated Carassius skeletal muscle cells
and an increase of 79 % in the explants surface area was
recorded.
Self-organizing in vitro meat production may hold the promise
to produce the highly structured meats as the explants contain
all the tissues which make up meat in the right proportions and
seems like in vivo situation. The Self organizing technique helps
to create structured meat i.e. meat produced will have a well-
defined 3-D structure, just as the natural conformation of meat.
The same can be achieved using the principles of tissue
engineering for de novo synthesis of muscle tissue.
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Cell culture /scaffold-based technique
It cannot produce highly structured meats like steaks but can be
used to produce ground and boneless meats with soft
consistency.
Scaffolds are porous biomaterials and play a pivotal role in the
Tissue Engineering paradigm by providing temporary structural
support, guiding cells to grow, assisting the transport of
essential nutrients and waste products, and facilitating the
formation of functional tissues and organs. This was the second
type of meat production technique.
The principle of scaffold-based technique is that suitable
muscle cells proliferate on a carrier called scaffold in the
presence of a culture medium in a bioreactor. Technicians would
isolate embryonic or adult stem cells from a pig, cow, chicken or
other animal. Then they would grow those cells in bioreactors,
using a culture derived from plants.
The stem cells would divide and re-divide for months on end.
Technicians would next instruct the cells to differentiate into
muscle (rather than, say, bone or brain cells). Finally, the muscle
cells would need to be “bulked up” in a fashion similar to the
way in which animals build their strength by exercising.
Scaffolds developed by using natural and edible biomaterials
like collagen that allow for 3-D tissue culture and complex
structuring of meat have also been proposed and attempted.
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Advantages of
Culture Meat
Advantages of Culture Meat
The main important advantage of producing cultured meat is
better control over meat composition and quality by
manipulating the composition of the culture medium or co-
culturing with other cell types like flavor, fatty acid composition,
fat content and ratio of saturated to poly-unsaturated fatty
acids. Harmful saturated fats could be replaced by healthy fats,
like omega-3. In other hand to enhance human health add
certain vitamins into culture media.
The conventional meat production practices have some risks
like zoonotic disease, shortage of grassland, drug resistance
disease in the environment and also greenhouse gas emission is
increasing etc. but the in vitro meat production system is that
the conditions are controlled and manipulated to reduce the
risk.
It will be easier to keep control of pathogenic contamination in
cultured meat production, but in vitro meat is associated with
more risks of contamination of substrates and fewer risks with
respect to microbial contamination.
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Culture meat is an all-embracing feeding style. Vegetarians eat
some animal product like egg, milk, white chicken and fish but
they prohibit meat from cattle, sheep, goat and the like. This
becomes particularly interesting when we bring cultured meat
into the frame. In the production of meat foodstuffs in this
category, there is no animal suffering; there is no exploitation,
no slaughter, merely the growth of cells in a fermentation vat or
tank. Even a vegetarian could, in that case, in principle consume
cultured meat.
Environmental Implications of cultured meat in comparison to
conventionally produced meat, it involves approximately 7_45%
lower energy use (only poultry has lower energy use), 87% lower
green-house gas emissions, 99% lower land use, and 89% lower
water use depending on the product compared. Despite high
uncertainty, it is concluded that the overall environmental
impacts of cultured meat production are substantially lower
than those of conventionally produced meat.
The negative impact of conventional meat production is
environmental disturbance and shrinkage of resource (Figure 5).
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In the case of animal welfare in vitro meat production is
positively implication and acceptable by animal activists and
meat experts use as “victimless meat”, in vitro meat bypasses
the moral ramifications of standard meat production, avoiding
animal death entirely by typically removing cells from the donor
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animal via biopsy and cultivating cells in medium containing
mushroom extract rather than animal blood serum.
In theory a single farm animal may produce and supply the
world population. If ten stem cells divide and differentiate
continually for two months, they could yield 50000 metric tons
of meat.
Farther more the dramatic reduction in land use opens the
prospect that much of this land may be used for other purposes
or just returned to wilderness which may help in restoration of
many endangered species.
Culture meat is to implication for space mission or travel
settlements current trend, supply and physicochemical
regeneration (of water and oxygen) are the most cost-effective,
but for longer periods and permanent bases, bio-regeneration
becomes more attractive.
A controlled ecological life support system (cells) would not
only provide fresh food to the astronauts, but also deal with
waste, and provide oxygen and water [14,28,29]. Due to Good
Manufacturing Practices, the incidence of food borne diseases
could be significantly reduced as the chance of meat
contamination would be lower in absence of a potentially
compromised organism. In addition, the risks of exposure to
other hazards associated with conventional meat production
systems like pesticides, arsenic, dioxins, and hormones could be
significantly reduced.
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Disadvantages of
Culture Meat
Disadvantage of Culture Meat
Edelman et al. already described in 2005 that the techniques
that are necessary for the production of in vitro meat were not
beyond imagination. It is also stated however, that these
techniques are only able to produce boneless meat like
hamburger or sausages. But the production of higher structured
meat like steak is too complex. In vitro meat production is
theoretically possible, but it faces greater technical as well as
financial challenges is the major problem. In addition to the
fund’s benefit of culture, meat from stem cells has the major
challenge is color and appearance is difficulties in competing
with the conventional meat. Mark post in London to test the
culture meat was reported it was colorless. The color of the
meat was improved by adding a bit of red beet juice and
saffron.
Unnaturalness of cultured meat and source of animal is being
perceived as one of the strongest barriers for public acceptance
like halal in Islam, Jewish and vegans [30]. People may feel in
vitro meat as artificial meat and not the real thing and as such
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they depreciate the value of the meat in the same way they
would look down on artificial flowers or synthetic diamonds.
As a prospect in the Christian follower the lord orders on the
holy bible Deuteronomy chapter 14:3-21 to list out the name of
edible animal meat and not touchable animals and also affect
the source of stem cells. ” thou shalt not eat any abominable
thing the best you shall eat ox, sheep and goat’’. And
nevertheless, you shall not eat camel and swine. It also shares
with Jewish.
The first “In vitro Meat Symposium” in 2008, held in Norway,
indicated that the first commercial in vitro meat products would
be commercially available in the next 5 to 10 years at prices
competitive with European beef (~$5,200–$5,500 per ton or
3,300-3,500 and each individual can access easily in the
supermarket [31]. However, in vitro meat production at a
commercial level still requires significant in-depth research
because In the near future, cultured meat will be an essential
part of human diet; nonetheless, in the short term, the
extremely high cost of biosynthesized meat is the main hurdle
to its feasible commercialization so researchers digging
hardly/devote their knowledge and time/ to improve the
production cost minimization and commercialization.
A great challenge in producing a competitive in vitro grown
meat product is ensuring that all necessary nutrients are
present. Dietary minerals and vitamins not synthesized by
myocytes will often require binding proteins in medium and
effective transport mechanisms for entry into the cells.
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Knowledge of the complex metabolism of each crucial vitamin
and mineral is necessary to develop a nutritionally valuable
meat product. While determining the proper nutrient profile will
be a major hurdle to overcome, it comes with the knowledge of
how to manipulate the culturing system to make nutritionally
tailored products.
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FUTURE
PROSPECTS
Future Prospects
Feasibility of in-vitro meat production will be solving many
problems related to conventional meat production. But these
processes required developing bioreactors and to investigate
the way that they mimic natural meat by all content (structure
morphological and nutritional value). In addition to this the
production cost, the public acceptance, and huge funds are to a
great extent required for further research in the field are the
challenge of cultured meat becomes commercially feasible.
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CONCLUSION
Conclusion
World population is rapidly increasing day to day and also meat
consumption increases by the same rate. Conventional meat
production systems require a relatively high proportion of land,
energy, and water use. Nutritional related disease food borne
illnesses, development of antibiotic-resistant pathogen strains,
and animal welfare issues are the other factors. Production of in
vitro meat by culturing muscle cells of farm animal species with
the aid of computational simulation technology seems to be
one of the prospective solutions to get structured meat.
Besides reducing the use of animals, it may combine a favorable
ecological footprint with similar nutritional values and sensory
qualities as that of the conventional meat. In-vitro meat pro-
duction will be held great, promising to provide consumer
resistance overcome and a great deal will be performed with
respect to the cost effectiveness of the technology, and ethical
and societal issues before effective large-scale production can
be achieved.
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References
References
Artificial Intelligence
Google
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