Meet your new meat:
Meat is murder? Well, perhaps not for much longer.
A pioneering group of scientists are working to grow real animal protein in the laboratory, which they not only claim is better for animal welfare, but actually healthier, both for people and the planet. It may sound like science fiction, but this technology to create in-vitro meat could be changing global diets within ten years.
“Cultured meat would have a lot of advantages,” said Jason Matheny of research group New Harvest. “We could precisely control the amount of fat in meat. We could make ground beef with an ideal fatty acid ratio — a hamburger that prevents heart attacks instead of causing them.”
That’s right. He said, “a hamburger that prevents heart attacks.”
But it isn’t just the possibility of creating designer ground beef with the fat profile of salmon that drives Matheny’s work. Meat and livestock farming is also the source of many human diseases, which he claims would be far less common when the product is raised in laboratory conditions.
“We could reduce the risks of diseases like swine flu, avian flu, ‘mad cow disease’, or contamination from Salmonella,” he told CNN. “We could produce meat in sterile conditions that are impossible in conventional animal farms and slaughterhouses. And when we grow only the meat we can eat, it’s more efficient. There’s no need to grow the whole animal and lose 75 to 95 percent of what we feed it.”
“We could reduce the environmental footprint of meat, which currently contributes more to global warming than the entire transportation sector,” says Matheny.
In-vitro meat needs sperm donations. Pig semen.
In-vitro meat is made from samples of animals conventionally slaughtered. For example, “pork” is made from pig ovaries retrieved from slaughterhouses, which are fertilized with pig semen, transforming them into embryos. They are then placed in a nutrient solution, where they grow and develop.
According to New Harvest, meat is already estimated to be a $1 trillion global market, and demand is expected to double by 2050. With concerns about health, animal welfare and the environment growing the appeal of in vitro meat is obvious.
“We think that a technology to produce cultured ground meats — burgers, sausages, nuggets, and so forth — could be commercialized within ten years,” said Matheny.
“We all want meat that’s safer and healthier. If cultured meat looks, tastes, and costs the same as regular meat, then do we care that it’s produced in a steel tank, rather than in an animal farm?
“Take hydroponic vegetables. We like the idea that they’re produced in sterile water instead of dirt and manure. It’s true that in-vitro meat isn’t natural. Nor for that matter are hydroponic vegetables, or bread, or cheese, or wine. Raising 10,000 chickens indoors and pumping them full of drugs isn’t natural, either, and it isn’t healthy or safe. The more we learn about how meat is produced now, the more in-vitro meat looks like a better alternative.”
Test tube burgers? It seems you could be eating them sooner than you might expect.