The Facts of Cell Cultured Meat

 

Cell cultured meat is produced by in vitro cell culture of animal cells. This concept saves the slaughtering of animals in slaughterhouses. Cell cultured meat is a form of cellular agriculture and is becoming a popular concept throughout the world.

Cultured meat is produced using a variety of tissue engineering techniques that are traditionally used in regenerative medicine. This concept came into being in the early 2000s by Jason Matheny after co-authoring a seminal paper on cultured meat production. Cultured beef is the most popular variant of cell-cultured meat.

Cell cultured meat is created by harvesting muscle cells from a living animal. It is a painless concept. After harvesting the cells, the scientists then feed and nurture the cells, and later on, they are multiplied further to create muscle tissue. Muscle tissue is the main component of the meat that is consumed by a majority of people today. Cell cultured meat is biologically the same as the meat tissue that comes upon slaughtering the animal.

This cell further grows into various strands. Different strands are then used to create various meat products. For example, 20,000 strands are used to create a standard-sized hamburger.

Creating cell-cultured meat comes with many advantages. It cuts down the unwanted slaughtering of the animals in the first place. Culture meat uses 99 percent less space than what is required for current livestock farming methods. The emission of greenhouse gases and other environmental losses is relatively lower in this concept.

Here are some facts to know about cell-cultured meat:

·         Cells from a single cow can produce around 175 million quarter-pounders. Traditional farming methods otherwise need 440,000 cows to produce the same.

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·         Livestock farming for meat is responsible for 30 percent of greenhouse emissions. Cell cultured meat stops such harm to the environment.

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·         The techniques concerned with creating cell-cultured meat are relatively cheaper than the traditional techniques and livestock farming.

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·         Cell cultured meat is 100 percent natural and safe for consumption. No unnatural chemicals are added to the same.

 

Cell cultured meat has many advantages over the traditional meat and beef available in the market. Owing to the many advantages of this concept, its popularity is rising manifold.

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