Learn the Lesser Known Facts About Cell-Cultured Meat

 Cell-cultured meat is 100% lab-raised meat. It's not a veggie burger kind of meat made from plants. Instead, it is produced via in vitro cultivation of animal cells. It is a type of meat that is created and processed through innovative technology, not harvested from slaughtering animals. 

Cellular agriculture is still in its infancy. It was first introduced to the world in 2013 by Dutch scientist Mark Post. Even though it has been creating a buzz, many are not aware of cell-cultured. 

Tissue engineering 

The process of making cell-cultured starts by extracting the cells of an animal, which are them 'raised' inside a bioreactor where they will grow into a muscle. After this complicated step, the muscle will be harvested and minced. In the future, companies say that they will be able to create whole muscles as big as those on real animals that have the same taste and texture. 


The key to feeding the growing global population? 

Not everyone can or will embrace a vegetarian or vegan eating lifestyle. A majority of people around the world will not give up on meat as it is too central to their diet. The problem is that as the population grows, so does the demand for meat. And though there are thousands of factory farms in the world, the supply is not enough and prices are high. This is where cell-cultured meat comes in. 


An efficient, animal-friendly, and eco-friendly solution 

Did you know that livestock is responsible for the world's 18% greenhouse emissions? That is more than all global transport contributions combined. Cultured- meat can be the best way to satisfy people's desire to eat meat without harming the environment or hurting an animal. 


An antibiotic-free meat 

Factory farms use antibiotics on animals to prevent diseases in livestock. In the U.S, 70% of all imported antibiotics are sold for animal use. Given in small dosages, antibiotics can be harmless. But overuse of antibiotics in farming has been an issue for many years. And scientists say that it can cause resistance and raise the risk of transmitting bacteria and viruses to humans. Cell-cultured meat is a safer option because it doesn't need antibiotics or pesticides. Also, studies show that there's no short-term ill effect from eating cultured meat.


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