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In Vitro Meat: Revolutionizing Food Production

The document discusses in vitro or lab-grown meat as an alternative to conventional meat production. In vitro meat is created through tissue engineering by extracting cells from animals and growing them in nutrient-rich solutions. This novel method could help address issues like greenhouse gas emissions, waste, and animal welfare associated with slaughterhouses. While early research was conducted by NASA, the technology has advanced significantly through startups working to commercialize cultured meat products. However, challenges remain around the costs and textures of in vitro meat compared to conventional meat. Continued progress is being made to develop this alternative meat source.

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Abhijith J
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519 views17 pages

In Vitro Meat: Revolutionizing Food Production

The document discusses in vitro or lab-grown meat as an alternative to conventional meat production. In vitro meat is created through tissue engineering by extracting cells from animals and growing them in nutrient-rich solutions. This novel method could help address issues like greenhouse gas emissions, waste, and animal welfare associated with slaughterhouses. While early research was conducted by NASA, the technology has advanced significantly through startups working to commercialize cultured meat products. However, challenges remain around the costs and textures of in vitro meat compared to conventional meat. Continued progress is being made to develop this alternative meat source.

Uploaded by

Abhijith J
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd

In Vitro Meat

The lab grown meat


WHAT?
• Method of creating meat artificially
through tissue engineering.
• Known by different names like artificial
meat, cultured meat, test tube meat
etc.
• New method to produce meat without
actually killing the animal.
WHY?
• Slaughterhouses are
responsible for large outputs of
greenhouse gases such
as methane and carbon dioxide,
both major contributors to
climate change.
• No proper waste disposal
system in slaughter houses.
• Novel methods are the need of
the hour
HISTORY
• Early experiments were conducted by NASA in
the hopes of finding a new food source for
long space journey.
• FDA approved in vitro meat techniques in the
year 1995.
• In 2003, Members of the Tissue Culture and
Art Project and Harvard Medical School
exhibited steak a few centimetres wide,
grown from frog stem cells, which was cooked
and eaten
HOW TO CREATE MEAT?
• Extract cells which have the capability of growing into
muscles.
• These cells are put in dishes containing nutrients.
They grow and multiply making more cells.
• Scientist also imitate the conditions of natural muscle
growth by applying electric or chemical methods to
improve protein content.
• To make it more edible they grind the meat in lab and
add more flavours and nutrient.
Tiny Strip of meat
The first public trial of artificial meat.
“it's close to meat, it's not that juicy, but the
consistency is perfect. This is meat to me...”
LIMITATIONS
• Major hurdle is in the nutrient
rich liquid used to grow the
cells. This liquid created from
animal blood which is both
expensive and defeats the
purpose of invitro meat.

• The alternatives for animal blood is also expensive


• The difference in texture between real meat and artificial meat. Current lab
grown meat can be made into small hamburgers.
PROGRESS FROM START UPS
• Since the first public trial many start ups have made
advances in the field.
• Each start up make advances in different kind of food.
• Mosa Meat is a start-up which is continuously making
efforts to artificially create beef.
• Just Inc said that it will be able to roll out consumer
product by end of 2018
• These start-ups are funded by billionaires including the
founders of google and yahoo
INDIAN MARKETS

• HSI and CCMB have joined hands to create artificial meat


in India.
• Clean meat is expected to hit Indian markets by 2025
• They are planning to use innovative methods to bring the
price down so that commoners can start using it.
PROS
• It has the potential to be cheaper than
natural meat
• Does not require farm land
• Produce less waste
• Much more healthier as they do not
require artificial hormones
• Good for public health.
CONS
• Expensive with current technology
• Requires large amount of investments
• Doubt about consumer acceptance
VEGETARIAN MEAT vs IN VITRO MEAT
• Vegetarian meat is a meat alternative
• It is made from vegetarian ingredients
• It is made to look and taste similar to real
meat
• In the case of in vitro meat we are creating
real meat from scratch.

A vegetarian bacon
HEALTH FACTORS
• The reduction in fat content in our food.
• The reduction in farm animals also reduces the risk
of infectious disease that spread from animal to
human
• The ability to add omega-3 fatty acids lowers the
risk of heart diseases.
• It is also possible that the cultured meats of the
future may not contain L-carnitine, a substance
found naturally in red meat which ups the risk of
heart diseases.
ECONOMIC FACTORS
• The production of meat is currently expensive
• in 2008 it was about US$1 million for a piece of
beef weighing 250 grams (0.55 lb)
• Various methods are implemented to bring the
price down
• As of June 2017 Memphis Meats reduced the cost
of production from $18,000 to below $2,400 per
pound ($5,280/kg).
FUTURE

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