How Would You Like Your Engineered Steak, Sir?

Cultured meat sounds interesting. Would it contain the same nutrients like the ones coming from natural meat? Is it safe? The thing about engineered food, like GMOs, is that, since it's artificial, it's hard to tell what the long-term effects it will have on the human body. It took eons for the human body to evolve to ingest and process the kinds of food we eat and fluids we drink. It's obvious that artificial food, which are widespread these days, are wrecking havoc on the human body. Obesity, allergies, and all sorts of ailments are either becoming more common or has an early onset. Now we have artificial meat.

According to Wikipedia, cultured meat “is meat produced by in vitro cultivation of animal cells, instead of from slaughtered animals. It is a form of cellular agriculture.” ( bb7.ca ) It's basically meat grown in the lab using starter cells (may either be embryonic stem cells, adult stem cells, myosatellite cells, or myoblasts), treated with proteins to stimulate growth, grown on edible scaffolding so it can take form, and may be infused with additives, like Omega-3, for that extra kick (premium).

Animal lovers will surely praise this, as engineered meat means no more mass livestock production, and no more slaughtering. Since it's artificial, it will no doubt lack some properties found in real animal meat, because lab meat won't have organs, skeletal structure, veins; and since it didn't grow naturally, it will lack properties introduced from its' environment like food, drink, etc.

It will be interesting to see its long-term effects of cultured meat on the human body, be it positive or negative. For now, I'll stick to real natural meat.

Around the world (Reuters Top News) — Lab-grown steak could soon be on the menu. More here: reut.rs/32ubdyk.

Diners in some upmarket restaurants will soon be able to tuck into laboratory-grown steak, thanks to an Israeli startup that seeks to tap into consumer concerns about health, the environment and animal welfare.

Demand for traditional meat substitutes is growing and analysts estimate the U.S. plant-based meat market, for example, could be worth $100 billion by 2035.

The number of start-ups producing laboratory-developed meat has risen from four at the end of 2016 to more than two dozen by last year, according to market researcher the Good Food Institute.

Aleph Farms hopes to have its product on a limited number of restaurant menus from 2021 in a trial phase, aiming for an official launch in 2023, first in restaurants and then in stores.

Its next product will be a thick steak with “the properties that we like and we all know,” said Neta Lavon, vice president for research and development.

Source: Reuters, full story

 

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