Grown meat. Test-tube meat is a product of the future

Artificial meat.

Artificial meat is grown from animal stem cells. The growth process of artificial meat tissue to some extent mimics the natural growth of cells in the body of the animal.

Artificial meat:

Growing artificial meat in test tubes is designed to solve many problems on the planet. Interest in production artificial meat due to by several factors:

– applied cultivation technologies birds and livestock. Most countries now use feeds with nitrates, hormonal supplements and antibiotics to boost productivity. This leads to mutations and the revival of previously defeated infections in new forms for which it has not yet been developed effective treatment... A natural product becomes dangerous and harmful,

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It includes:
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The implementation of the Second industrialization of Russia is based on a qualitatively new scientific basis (theory, methodology and tools) developed by the authors of the site.

The end result of the second industrialization of Russia is an increase in the welfare of every member of society: an ordinary person, an enterprise and the state.

The second industrialization of Russia is a set of scientific, technical and other innovative ideas, projects and developments that can be widely implemented in the practice of economic activity in a short time (3-5 years), which will ensure a qualitatively new progressive development of society in the next 50-75 years.

The one of the countries that will be the first to make this complex breakthrough - Russia, will become a leader in the world community and will remain inaccessible to other countries for centuries.

I remember when I studied at the institute, the times were quite "cold", and the scholarship was enough to go home 2 times a month (Belgorod-Stary Oskol). So, in those days, soy "meat" was popular. And now it’s probably on sale, I don’t notice, but then we actively bought bags with a dry mixture, which you soak, make cutlets out of it and fry - it turns out meat cutlets without meat. I liked the taste, it's so cool. I'm not a big fan and connoisseur of meat.

Judging by the dynamics in the next 30-50 years, in order to feed hungry mouths, this figure will need to be doubled, since it is necessary to satisfy the appetites of developing countries, where there is a population explosion. When the Chinese under Mao Zedong were building a bright future, they got an average of 4 kilograms of meat per person per year (about 11 grams per day). Today, each of the 1 billion 379 million inhabitants of the Celestial Empire fries, cooks and stews on average 55 kilograms of meat per year. But there is also the population of India, which practically overtook the Chinese comrades in number. And they all dream of catching up on the consumption of delicacies in America (the Yankees consume on average 120 kg of meat per year) or Russia (73 kilos).

However, someone on the planet will still have to tighten their belts. According to scientists, if divided in a brotherly way, then the resources of the Earth will be enough only for the production of 40 kilograms of meat for each of the 7 billion people inhabiting the Earth. But by 2060 the world's population will grow by a quarter - up to 9.5 billion!

However, there is good news for avid meat-eaters. Scientists have learned how to grow meat from a test tube, which is in no way inferior to natural meat in taste and nutritional properties.

How artificial meat is made

Many artificial meat developers are trying to anticipate the coming food crisis.

Most manufacturers choose to grow artificial meat from animal stem cells. This is, of course, a more humane way of producing protein than the traditional one. meat production... But at least one animal will have to be sacrificed. Ideally, it looks like this: a cow or a pig is groomed and nurtured, kept on ecologically clean pastures, and given selective feed. This is done in order to get elite and pure at the cellular level meat, then the animal is “sacrificed”. Its stem cells will become the material for growing hundreds of tons of muscle mass in special bioreactors. The cells are placed in a warm nutrient solution, where they will multiply very quickly until they turn into some kind of minced meat lumps.

The technologies of different companies differ only in nuances. For example, the American company Memphis Meats creates duck and chicken meat in bioreactors, cultivating cells from the embryonic serum of chicks. Israeli startup SuperMeat has relied on growing chicken livers. By the way, SuperMeat, along with two other Israeli laboratories, received a serious contract from the Chinese government. The authorities of the Celestial Empire have so "tasted" the development of biochemists that they have invested 300 million in the development of Israeli technologies for the production of artificial meat. But 300 million are still flowers.

The winners of the "meat" race will be sawing a prize of 729 billion dollars - this amount is estimated the volume of the world market for meat production. But all the creators of pork, chicken and other "Frankensteins" are faced with one unappetizing problem. The resulting protein food tastes very remotely like natural meat. The fact is that, although in bioreactors the same conditions are imitated as inside the body of a living creature, cultured meat turns out to be porous and elastic.

The problem seems to have been solved by a startup called Impossible Foods, which has achieved the greatest authenticity in terms of flavor. This is especially surprising, given that they create their "beef" not from animal cells, but from plant materials... But the founder of the company, professor of biochemistry Patrick Brown, reasoned as follows: real meat is very difficult to grow from cells, because it is very complex fabric... It consists of tens of thousands of muscle fibers, blood vessels, nerves, layers of adipose and connective tissues. It is much easier to decompose this complex matter into chemical elements and then try to put it together from raw materials of plant origin. Big people believed in the project: among the investors are the richest man on the planet Bill Gates and the richest businessman in Asia, Hong Kong businessman Li Kashin. Biochemists at Impossible Foods spent 5 years and $ 80 million breaking down the taste of beef into molecules. They studied why raw meat is practically tasteless, but when you put it in a skillet, the kitchen is immediately filled with tempting aromas. Why does a piece of veal sizzle in the pan? Because of what changes color after heat treatment... Thanks to what substances the trademark smell is formed.

In the end, it turned out that the key ingredient that gives meat taste and texture are gems. These compounds are part of hemoglobin. Hemes contain an iron atom, and thanks to this, the blood is able to be saturated with oxygen. Muscle fibers are especially rich in these compounds. These are a kind of building blocks from which a living organism is built. Gems are found not only in living organisms, but also in plants. For example, in soybeans. True, the percentage of hemes in plant tissues is thousands of times less than in animal tissues. However, biochemists have found enough cheap way to synthesize the "secret ingredient" from soy. This plant contains leghemoglobin - complex proteins that also have the ability to bind oxygen and have a great structural similarity to hemoglobin. Scientists attribute this to a common evolutionary origin. The problem was that it took so much soy to produce that much heme in one kilogram of muscle that production was out of the question for profitability.

However, Patrick Brown and his colleagues managed to overcome this problem by borrowing a solution from the brewers. They used the same fermentation process that produces a divine frothy drink. The genes responsible for the production of leghemoglobin in soy have “planted” the Pichia pastoris yeast strain, which is used in biotechnology to synthesize proteins. The resulting mass was fed with a nutrient solution and heme was obtained at the outlet already in industrial volumes.

In addition, they have reconstructed the smell of meat using herbal counterparts.

“It’s not difficult to create the desired smell, you just need to know in what proportions to mix the chemicals that make up it,” says Stacey Simonic, a chemist at the University of Oregon.

Food of the future: on sale now

Since 2016, artificial beef has begun its triumphant march through the American catering establishments. It can be tasted in New York, Las Vegas, San Francisco, Los Angeles, and Texas. Earlier this year, Impossible Foods opened a lab to produce its beef on an industrial scale. The enterprise is capable of synthesizing 454,000 kg of artificial meat per month. That's enough to supply 1,000 restaurants with artificial burgers, according to Patrick Brown. He is sure that there will be no end to those wishing to try the curiosity. According to gourmets, the only difference is that burgers from Impossible Foods cost $ 12 - twice the price of regular burgers.

How to make people in their right minds and strong memory overpay for a burger in half? The system of manufacturers' arguments looks rather coherent. They appeal to the brightest human feelings.

- Buying a hamburger made from synthetic protein, a person commits a noble deed - he helps society! - says Patrick Brown, a specialist in molecular biology. - To create a kilogram of meat, we need 20 times less farmland and 4 times less water... At the same time, greenhouse gas emissions are reduced by 8 times.

How the cows spoil the air

- It would seem, what relation do cows have to global change climate. But scientists have calculated: every day a cow eats about 15-20 kilograms of grass.

- During the processing of this green mass, the animal's digestive system releases 500 liters of methane daily.

- In general, the meat industry emits 18 percent of the greenhouse gases produced by mankind into the atmosphere. Air pollution and road transport in about the same way.

Another pioneer of the movement, the Dutch biochemist Mark Post from the University of Maastricht, also puts pressure on consciousness. It was he who, in 2013, presented to the public the world's first cutlet grown from animal stem cells.

“I think that in 25 years, governments will force traditional meat producers to pay an environmental tax,” says the Dutch professor. - Roughly the same is happening in the automotive industry. For example, Germany has announced a ban on the production of cars with internal combustion engines from 2030. This clears the way for greener electric vehicles. I believe that today's children will live to see the day when it will be forbidden to raise animals for slaughter. This will happen in 50-60 years. But even now, traditional meat can be sold with the inscription on the packaging: "During the production of this product, an animal suffered and was killed."

What else alternative ways food production is developing in the world

Protein from bacteria

This method was invented by Finnish scientists from the Lappeenranta University of Technology and the VTT Technical Research Center. It is based on the cultivation of special hydrogen bacteria in a biological reactor. These are microorganisms that, as building material carbon is used for cells. It's full of atmospheric carbon dioxide. To assimilate carbon, hydrogen bacteria need an energy source - molecular hydrogen (it is no coincidence that they were named after this chemical element). But he is no longer lying on the road. But it is formed in a bioreactor, where water, under the influence of electricity, decomposes into oxygen and hydrogen, so beloved by these bacteria. As a result, the cell mass begins to grow and a nutrient broth is formed in the apparatus. Then the solution is filtered, dried and served as a white powder.

BY THE WAY

Without suspecting it, each person eats on average 5 kilograms of insects in his life, entomologist Oleg Borodin, associate professor of the Department of Zoology of the Biological Faculty of the Belarusian state university... Larvae, aphids, beetles and worms enter our body mainly along with fruits and vegetables.

Would you like a shitburger?

Japanese scientist Mitsuyuki Ikeda from Okayama's laboratory took up this foul-smelling scientific topic. He managed to synthesize meat from human waste. Initially commissioned by a Tokyo sewer company, he studied urban waste management. In the course of his research, Ikeda discovered bacteria in the sewer sludge that converted excrement into protein. Ikeda isolated pure protein from the brown mass, seasoned with dyes, flavorings and got another type of artificial meat from the "secondary product" praised by Vladimir Voinovich. The Japanese christened it a shitburger. Here are its nutritional values: 63% protein, 25% carbohydrates, 3% fat, and 9% minerals.

Did you know that at one time you were actively developing

Why do we need artificial burgers - and why are ordinary burgers bad?

It is known that raising poultry and cattle is inefficient and requires a huge amount of resources. To accumulate 15 grams of animal protein, a cow consumes 100 grams of vegetable protein. There are gigantic territories for pastures - about 30% of useful land. For comparison: only 4% of useful sushi is allocated for the cultivation of plant food for humans. A lot of water is spent on processing meat: 15 thousand liters are spent on a ton of chicken, and enough for one cutlet to take a shower for two weeks. The transition of mankind to artificial meat could require the industry for energy by 70%, and for water and land - by 90%.

Breeding livestock also harms the atmosphere: animals make 18% of all greenhouse gases per year. And all of this Negative influence is only growing: over the past 40 years, meat consumption has tripled, and in the next 15 years it will grow by another 60%. This means that very soon animal husbandry simply will not be able to provide humanity with meat. Meanwhile, modern startups can already produce a volume of chicken, which will save the life of 1.5 million chickens (all in all, 8.3 million go to slaughter in the United States per year).

What does artificial meat taste like?

The cultivated meat cutlet is difficult to distinguish from the usual one: it looks like it was made from real minced meat - reddish, it gives off fat in the pan and fizzes. But during cooking, it does not smell like meat, but vegetables. Its texture is slightly softer than beef, it is slightly bland, but close in taste to the real one. People who have tried the Beyond Meat burger call it the best veggie burger they've ever had. While other meatless burgers have been compared to tofu and.

Cultured meat is similar to thawed meat - it is poorly marinated, but can be used in different dishes: in tacos, salads, soups, breakfasts. The year before last, Whole Foods accidentally packaged fake chicken strips in natural packs, but hasn't received a single complaint in a few weeks. This means that the substitution was not noticed.

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How much does it cost

Twice as expensive as regular beef. Two 113-gram fried meat cutlets sell for six dollars in the United States. Thus, a kilogram will cost $ 26.6, although a kilogram of regular beef costs about $ 15. But the cost of its production has dropped dramatically over the past two years - in 2013, scientists from the University of Maastricht for one cutlet 250 thousand euros.

Which meat is healthier: real or artificial

The cultivated meat patty has the same calories as the beef patty. But on the other hand, it contains more iron, sodium, potassium, calcium and vitamin C (in ordinary cutlets it is absent at all) and there is no harmful cholesterol. Cultured meat is not considered carcinogenic c.

Have vegetarian cutlets there are other disadvantages: they have no fats, vitamins and fewer microelements. Meat is often replaced with soy texture, which contains a lot of protein and trace elements, but also a lot of carbohydrates and sugars.

How is it done

In 2013, for a high-profile experiment on growing meat, they took stem cells from cows. Then it took several weeks to create one cutlet. Of course, such an expensive technology did not allow producing any decent amount of product. Therefore, scientists returned to using plant materials - yeast extract and protein from beans. The production technology is not complicated: in mixers, raw materials are combined with soy, fiber, coconut oil, titanium dioxide (it makes the product lighter) and other elements. Together they form a combination of amino acids, lipids, carbohydrates, minerals, and water that mimics real meat (the same Wired process for artificial chicken). The mixture is poured into extruders similar to those in which cheese is made and heated. Then it comes out under pressure and cools down. The warm mass smells like soy, looks like chicken breast or tofu with honeycombs.

The main difficulties in imitating meat

The flavor of the meat is achieved with the help of flavors, enhancers (monosodium glutamate) and spices. Beet juice and annatto tree seeds give a reddish color. But the most difficult thing is to reproduce its structure. Meat contains fibers, layers of fat, sometimes cartilage - and all this is connected with each other. How to achieve the exact similarity is not yet clear. Artificial crab meat (created by the Japanese Sugiyo Co.) and chicken fillet it is easier to imitate because their structure is more homogeneous. But no one has yet reproduced a real piece of beef, which is why Beyond Meat sells cutlets - it is easier to recreate the structure of minced meat.

Are people ready to eat it

There is no large research on people's attitudes towards cultured meat. In 2014, the Pew Research Center of 1,000 Americans found that only a fifth were ready to try it. Men agreed twice as often (27% versus 14%), and college graduates three times more often (30% versus 10%).

A poll by the University of Ghent in 2013 showed similar results: out of 180 people, a quarter agreed to try the artificial cutlet. A tenth part was against it - people feared that this meat was harmful or non-nutritious. But when they were explained how meat is made and what benefits it brings to the environment, the opinion changed: the share of those who agreed increased to 42%, and those who disagreed fell to 6%.

The largest audience was last year's blog The Vegan Scholar. It shows that vegans and vegetarians are more negative about artificial meat than those who did not give up regular beef. They wrote that any meat is junk food, admitted their disgust for everything that looks like meat, and believed that animals were still used for cultivation.

Most laboratory methods for growing meat use serum-derived animal cells. In a bioreactor, muscles are formed from cells, which becomes the basis of meat. However, the prime cost of this technology did not allow the introduction of artificial meat to the market and the scaling up of production.

In 2013, biologist Mark Post of the University of Maastricht created the world's first burger made from test-tube-grown meat. The production of the product cost $ 325,000. The development of technology has lowered this price many times, and today a kilogram of artificial meat costs $ 80, and one burger costs $ 11. Thus, in four years the price has decreased by almost 30,000 times. However, scientists still have work to do. As of November 2016, a pound of ground beef cost $ 3.6, nearly 10 times cheaper than test-tube meat. However, scientists and meat-based startups believe that artificial meatballs and hamburgers will be sold in stores at a reasonable price.

Israeli startup SuperMeat cultivates kosher chicken livers, American company Clara Foods synthesizes egg whites, while Perfect Day Foods creates non-animal dairy products. Finally, Mosa Meat, the creator of the first artificial meat burger, Mark Post, promises to start selling laboratory beef in the next 4-5 years.

Commercial livestock raising is very harmful to the environment. According to the US Centers for Disease Control and Prevention, it takes 2,500 liters of water to make a single hamburger, and cows are considered the main source of methane, which increases the greenhouse effect... Laboratory meat, even using animal cells, will significantly reduce the harmful effects of environment... One turkey can produce enough cells to produce 20 trillion nuggets.

Hannah Tuomisto, an agroecologist at the London School of Hygiene and Tropical Medicine, estimates that producing beef in a laboratory setting will cut greenhouse gas emissions by 90% and land use by 99%. In contrast, Carolyn Mattik of the University of Arizona believes that artificial production will do more harm to the environment. According to her calculations, the creation in laboratories chicken meat with all the necessary nutrients will require more energy than raising chickens.

If earlier cool meat was vegetarian meat - soy (I remember how I fried cutlets from minced soy), now artificial meat is actively promoted.

In 2013, biologist Mark Post of the University of Maastricht created the world's first burger made from test-tube-grown meat. The production of the product cost $ 325,000. The development of technology has reduced this price many times, and today a kilogram of artificial meat costs $ 80, and one burger costs $ 11. Thus, in four years the price has decreased by almost 30,000 times. However, scientists still have work to do. As of November 2016, a pound of ground beef cost $ 3.6, nearly 10 times cheaper than test-tube meat.

However, scientists and meat-based startups believe that in 5-10 years, artificial meatballs and hamburgers will be available in stores at a reasonable price.

According to Next Big Future, there are at least 6 companies developing artificial animal products. Hi-tech has already written about Memphis Meats, a startup that plans to start selling test-tube meatballs in 2-5 years, and is also going to grow steaks and chicken breasts in the laboratory.

Israeli startup SuperMeat cultivates kosher chicken livers, American company Clara Foods synthesizes egg whites, and Perfect Day Foods creates non-animal dairy products. Finally, Mosa Meat, the creator of the first artificial meat burger, Mark Post, promises to start selling laboratory beef in the next 4-5 years.

How artificial meat is made

Meat is muscle. Growing muscles in a test tube involves obtaining animal stem cells (only required once), creating conditions for their accelerated growth and division.
It is necessary to supply oxygen and other nutrients to the cells; in animals, this task is performed by blood vessels. In laboratory conditions, bioreactors are created, where a matrix sponge is formed, in which meat cells grow, enriched with oxygen and removing waste.

There are two types of artificial meat:
- unbound muscle cells;
- muscles, meat in the structure we are accustomed to (here the formation of fibers is required, which complicates the process, since the cells must remain in certain places, this is what a sponge in the bioreactor is needed for, and muscles must also be exercised for growth).

Story

Churchill is credited with the phrase he said back in 1930: "In fifty years, we will not be absurdly raising a whole chicken to eat only breasts or wings, but we will grow these parts separately in a suitable environment."

In 1969, American writer Frank Herbert, author of Dune, in his book Whipping Star, talked about pseudoflesh: cattle are raised for food. " Other science fiction writers have also mentioned test-tube meat, such as H. Beam Piper and Larry Niven.

The Dutch scientist Willem van Helen is unofficially considered to be the "father" and main inspirer of the technology for producing "meat from a test tube". During the Second World War, he spent several years in Japanese captivity, constantly suffering from a lack of food, and, apparently, this circumstance aroused in him further interest in this topic.

The first post-war experiments with growing meat were carried out with goldfish cells (the results were presented to the public in 2000).
On a large-scale track, the study of the issue began thanks to the study of space. NASA tried to find solutions for a long-term and renewable power source for astronauts, for long-term flights, in the 1990s, and already in 2001, experiments on raising turkey meat began.

Research in this area is being conducted in the USA, Holland, Norway.

In 2009, Dutch scientists announced that they were able to raise pork.

Not a single animal was harmed

In the summer of 2013, the results of large-scale experiments carried out since October 2011 within the framework of the Cultured Beef program at the University of Maastricht in the Netherlands by the head of the Department of Cardiovascular Physiology, Professor Mark Post and his colleagues, were presented in London.

To grow muscle tissue, Professor Post decided to take not embryonic cells, the development of which can be unpredictable, but myosatellites. These are stem cells that are present in the muscles of mammals and become muscle tissue as a result of intense physical activity... After full-fledged cells grew from the myosatellites in the nutrient solution, muscle fibers began to form from them. For this, the cells were placed in special water-soluble polymer frameworks, which not only connected them, but mechanically provided the fibers with a state of tension, which forced the tissue to grow.

On the initial stage Scientists also used electrical stimulation to "exercise" muscle fibers, but it was soon noticed that it did not bring the desired effect. In addition, the procedure was considered too expensive for industrial production.

The fibers of the muscle tissue turned out to be rather short, otherwise it could be difficult to supply cells with nutrients and oxygen. This problem has yet to be solved by creating a modified analogue of the blood supply system. Difficulties arose with the creation of adipose tissue, but scientists assure that in the future they will be able to eliminate them.

As a result, the experimenters got a hamburger containing about 140 grams of cultured meat from 20 thousand muscle fibers. The color and taste of the product are still far from the usual, there is a lack of fat and dryness of the meat. To give laboratory beef its usual presentation, it was tinted with beetroot juice and saffron before cooking.

Despite the fact that the first experience did not cause much enthusiasm, the scientists are very encouraged. At the very least, it was possible to prove that people are able to artificially create meat suitable for eating. According to the project participants, synthesized meat is an inevitable future, and not a single animal will be harmed!

“We showed how this happens, now we have to attract sponsors and work on improving the technology,” emphasizes Mark Post. “And of course, we need a meat processing plant that will be the first to master its commercial use.”

By the way, the organization PETA (People for the Responsible Treatment of Animals) has offered a prize of one million dollars to the first company to supply synthetic meat to stores in at least six American states by 2016.

In vitro meat will save the world

The idea of ​​creating meat in the laboratory, in fact, growing the muscle tissue of an animal instead of replacing it with soy or other sources of protein, has been discussed for decades. There are many arguments in its favor - first of all, overcoming the threat of world hunger in the future, protecting animals and the environment.

“Feeding the world is a daunting task. I don't think people even understand what impact meat consumption has on our planet, ”said Ken Cook, one of the initiators of the Cultured Beef project and founder of the influential American environmental organization EWG. - About 18% of greenhouse gases are produced by the meat industry. V total we use about 1,900 liters of water to get just a pound of meat. In the United States, 70% of antibiotics are not consumed by humans, but by animals raised on large farms and kept in extreme cramped conditions. Eating such meat, a person puts himself in danger: he may develop cancer or serious heart disease - the risk increases by 20% due to the substances contained in animal fat. In addition, 70% of the fertile land in the United States is used to provide food for cattle. If this land were used to grow vegetables and fruits, we could feed more people and provide them with more healthy eating... By 2050, global meat consumption will double. We just can no longer continue to do what we do now. All that remains is to change the way meat is produced. ”

According to the deputy director for scientific work of VNIIMP, doctor of technical sciences, professor Anastasia Semenova, by 2050 the earth's population is projected to grow to 9.1 billion people, the bulk of which will be developing countries... In order to feed itself, humanity will have to increase food production by 70% or more, and general production meat should reach 470 million tons, which is 200 million tons more than today's figures. “Given the constant growth of urbanization and the level of income of the population, the production of meat in vitro for the meat processing industry is of undoubted interest,” she stressed. “For example, this type of meat can be more attractive in the manufacture of restructured products. Fast food restaurants will be one of the first enterprises to be able to use in vitro meat. In addition, the use of this technology will reduce the amount of waste, CO2 emissions into the atmosphere and resolve ethical issues arising from the slaughter of animals. "

Indeed, the advantages of artificial meat over natural ones are obvious:

1. Security.

The test tube meat will be absolutely clean. This almost completely eliminates the risk of human infection with bird and swine flu, rabies, salmonella. It will be possible to regulate the fat content in meat, which will reduce the number of heart diseases.

2. Savings.

For the production of 1 kg of poultry, pork and beef, 2, 4 and 7 kg of grain are needed, respectively. Not to mention the time spent raising livestock. Obviously, in this case, there is no question of any savings and efficiency.

In laboratory conditions, meat can be grown as much as needed for consumption, and not an ounce more. This will save Natural resources and feed necessary for raising animals and birds.

According to the calculations presented in 2011 by scientists from Oxford and Amsterdam Universities Hanna L. Tuomisto and M. Jost Teixeira de Mattus, in the future, in vitro meat growing technology will reduce energy consumption per unit of production by 35-60% and reduce land area. required for production, by 98%.

3. Ecology.

Many have criticized the overall cost of traditional farming methods used to raise farm animals. If you look at the resource intensity of everything that is needed to create a hamburger, then this is equivalent to environmental impact after the train crash.

Traditional livestock farming strongly influences the rate of global warming. A 2011 study published in the journal Environmental Science and Technology shows that full-scale production of artificially cultured meat could significantly reduce water, arable land and energy costs, methane and other greenhouse gas emissions compared to conventional farming and slaughtering. Overall, according to Mark Post, synthetic meat can reduce environmental impact by up to 60%.

At the same time, in the short term, environmental arguments will only gain strength - with the growth of the middle class in China and other countries, the demand for meat increases.

4. Humanity.

Animal protection groups, including PETA, have readily supported the idea of ​​creating meat in the laboratory, since its production eliminates the exploitation and killing of livestock and poultry.

“Instead of killing millions and billions of animals like we do now, we could just clone a few cells to make hamburgers or chops,” says Ingrid Newkirk, president and co-founder of PETA.

5. Commercial benefits.

Artificial meat will have advantages over conventional meat, including cost. Like any other technology, during the industrial production stage, the cost should eventually decrease to commercially viable. If the process is built efficiently, there is no reason not to make the product cheaper - it can be done with the right materials, recycling and automation.

It is true that the process of growing one hamburger from bovine stem cells costs hundreds of thousands of dollars or euros (as of 2010 - 1 million dollars for 250 g), but soon everything may change. As the price of animal feed continues to rise and the unit costs of pork and beef are too high, the industry will soon have to rethink how meat is produced and how efficiently it is.

As a result, literally in a few years, enterprises will begin to introduce technologies for artificial cultivation of meat, and the new product will compete with the traditional version.

Commercial livestock raising is very harmful to the environment. According to the US Centers for Disease Control and Prevention, it takes 2,500 liters of water to produce a single hamburger, and cows are considered the main source of methane, which enhances the greenhouse effect. Laboratory meat, even using animal cells, will significantly reduce the harmful effects on the environment. One turkey can produce enough cells to produce 20 trillion nuggets.

Hannah Tuomisto, an agroecologist at the London School of Hygiene and Tropical Medicine, estimates that producing beef in a laboratory setting will cut greenhouse gas emissions by 90% and land use by 99%. In contrast, Carolyn Mattik of the University of Arizona believes that artificial production will do more harm to the environment. According to her calculations, the creation of chicken meat in laboratories with all the necessary nutrients will require more energy than raising chickens.

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