Soon we will find on the market and "meat" grown in the laboratory, much cheaper than that obtained by traditional methods

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The "traditional product" label could have a whole new meaning in the near future, respecting a traditional recipe and methods involving the use of "real" meat. The cheapest alternative would be "high-volume" lab products in special cuvettes using a mixture of chemicals in the role of nutrients.

The technology developed by the Dutch company Monsa Meat promises to open a new meat market that will compete traditional farms with similar products in terms of appearance, taste and texture, but at a much lower price

The already funded $ 8.7 million project aims to cover the huge demand for food available globally, offering a much more competitive way of making meat preparations.

Considering that the first hamburger created using synthetic meat has been "tested" since 2013, it is easy it is anticipated that technology is already at an advanced stage.

Specifically, the process consists in obtaining and multiplying a culture of prelevated cells from living animals, replacing the traditional farm with a series of vats in which "flesh" is grown as a final product, imitating the conditions existing in living organisms. Without fodder and animals that are reared and slaughtered, "culture" sifted directly with essential nutrients requires fewer processing steps and can reach the market more quickly. In addition, the method which does not involve the slaughter of live animals could be appreciated by critics of intensive farms, long criticized for methods of growth that do not take into account the stress and discomfort to which the animals are subjected

foreseeable, representatives of the "traditional" meat industry are trying to discredit and even block the authorization of the new meat-making method. One of the remedies used is the attempt to ban the promotion of laboratory products using the term "meat" on the grounds that it would create confusion among buyers. Other concerns are related to the nutritional value and possible health risks associated with the consumption of meat obtained by laboratory methods.

It is certain that the introduction of the meat preparations dramatically reduces the consumption of water and feed normally needed on a farm animals, with direct effects on food prices and the long-term sustainability of an increasing human population.

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