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Meat in vitro Advantages and disadvantages
Table of Contents
1. It's a short story
In ancient times, man's well-being was closely linked to nature plants, animals and climate. The first domesticated animal was a dog. Meat was the basis of a diet that was supplemented by plants. The breakthrough was the development of agriculture and domestication of animals, and this happened quite recently, because 1012 thousand years ago. In order to take care of crops and be able to benefit from them, people had to abandon the domesticated lifestyle.2. Increased demand for meat
When E. Jenner discovered the measles vaccine in 1796, there was rapid population growth and increased demand for food. There was an effort to mechanize the milking, processing and pasteurization of food products so that they could be produced faster and in greater quantities.3. How about nature?
At the beginning of the new millennium, attention was drawn to the depletion of the resources needed to produce meat (fields, water) and the resulting waste. Currently, 37% of methane production and 1012% of human carbon dioxide emissions come from meat production. This is more than car, water and rail transport combined.4. Meat in vitro, which is how meat is made in the lab
Winstone Churchill, who was a big animal lover, is credited with inventing the idea of making meat without animals, but it took 80 years before this idea was actually implemented. The first burger was made in a lab in 2013, and it cost a lot of money, but he hoped to increase this kind of production over the next few decades. Laboratory meat production starts with taking a few muscle fibers from an animal.5. The advantages and disadvantages of beef and pork
The disadvantage of such a product is, of course, the lack of a natural immune system that would protect it from pathogens, which increases costs. The other problem is, however, that the meat prepared in the laboratory will most likely be free of the common bacteria and flavors, which is why it will not need to use antibiotics. But on the other hand, the food will provide the perfect conditions for the development of other pathogenes. The manufacturing process will have to run under strictly defined sanitary conditions, which will increase costs. However, the problem is that it will probably be free from the flavors and flavours of human beings, which means that the producers of this type of meat will also need to be able to use it in an environmentally friendly way.
