In the bid to improve and find an alternative to available meat for human consumption, researchers carry out certain processes to grow meat in the laboratory with little or no variation in quality as compared to that of natural meat; a better quality meat would be preferable to meet nutritional, environmental, and economic needs.
However there is the concern of consumers' perspective and acceptance of lab grown meat for various reasons such as personal interests, religion, scientific knowledge.
In the bid to improve and find an alternative to available meat for human consumption, researchers carry out certain processes to grow meat in the laboratory with little or no variation in quality as compared to that of natural meat; a better quality meat would be preferable to meet nutritional, environmental, and economic needs.
However there is the concern of consumers' perspective and acceptance of lab grown meat for various reasons such as personal interests, religion, scientific knowledge.
In the bid to improve and find an alternative to available meat for human consumption, researchers carry out certain processes to grow meat in the laboratory with little or no variation in quality as compared to that of natural meat; a better quality meat would be preferable to meet nutritional, environmental, and economic needs.
However there is the concern of consumers' perspective and acceptance of lab grown meat for various reasons such as personal interests, religion, scientific knowledge.
OUTLINE Introduction Meat Meat alternatives Lab-grown meat Trend in lab-grown meat Lab-grown meat production Consumers’ perspectives of lab-grown meat Pros of lab-grown meat Cons of lab-grown meat Conclusion References INTRODUCTION In spite of the benefits derived from meat consumption, certain growing concerns over some consequences have been expressed by consumers Increased demand for meat consumption globally has birthed the need to explore beyond our conventional meat sources (agriculture) (Goodwin and Shoulders, 2013) MEAT Meat is the edible tissue from an animal consumed as food (Boler and Woerner, 2017) Meat samples include beef, fish, pork, chicken, mutton, venison, etc Meat is consumed because it has desirable nutritional benefits and supports human health (O’Connor et al., 2017) Meat also contributes to food security MEAT
Figure 1: Meat samples
Source: https://meatsandeats.com.mt/collections/meat- shop MEAT ALTERNATIVES Alternatives to livestock production for the purposes of meat are warranted because of concerns associated with sustainability, environmental impact, and animal welfare associated with conventional production of meat (Boler and Woerner, 2017) Conventional meat alternatives include plant-based (e.g. tofu), fungal-based (e.g. mushroom, mycoprotein, etc), lab- grown meat, insect-based (e.g. beetles, caterpillars) etc Figure 2: Oyster mushroom from the mycological unit, Figure 3: Mycoprotein Department of microbiology, Osun State University, Source:https://en.m.wikipedia.org/wiki/Mycoprotein Osogbo Figure 4: Tofu Source: https://www.bbcgoodfood.com/howto/guide/ingredient- focus-tofu LAB-GROWN MEAT Lab-grown meat is also referred to as cultured meat or as clean meat Lab-grown meat production involves a multidisciplinary approach that includes biotechnology, tissue engineering, and molecular biology to create a new design to produce proteins and fats, and tissues (Suthar and Devkatte, 2020) Lab-grown is developed via stem cells obtained from muscle tissue harvested from a live animal. In 2013, a group of Dutch scientists cooked and consumed the first “lab-grown” hamburger (Hocquette, 2016) Figure 6: Lab-grown chicken meat Figure 5: Lab-grown meat Source: https://www. Source: https://synthego.com/blog/lab-grown-meats google.com/amp/s/www.bbc.com/news/business- 55155741.amp Figure 7: Lab-grown meat Figure 8: 1st hamburger patty made from lab-grown meat Source: Source: https://www.google.com/amp/s/amp.theguardian.com/sc https://www.google.com/amp/s/amp.theguardian.com/science/2 ience/2013/aug/05/world-first-synthetic-hamburger- 013/aug/05/world-first-synthetic-hamburger-mouth-feel mouth-feel TREND IN LAB-GROWN MEAT Alexis Carrel managed to keep a piece of embryonic chick heart muscle alive and beating in a Petri dish in 1912 SymbioticA harvested muscle biopsies from frogs and kept these tissues alive and growing in culture dishes (Catts and Zurr, 2002) TREND IN LAB-GROWN MEAT Benjaminson et al. (2002) cultured muscle tissue from the common goldfish (Carassius auratus) in petri dishes aiming to explore the possibilities of culturing animal muscle protein for long term space flights or habituation of space stations In 2013, the world’s first lab meat based burger was cooked and tasted by a sensory panel in Riverside Studios in London. The burger contained five-ounce burger patty produced by using laboratory grown beef worth more than $330 000. It took only three months to grow the beef in the laboratory, using stem cells harvested from a cow’s shoulder (Zuhaib et al., 2015) LAB-GROWN MEAT PRODUCTION
Figure 9: Lab-grown meat production
Source: https://www.researchgate.net/figure/Figu re1-Scaffold-based-cultured-meat-produc tion_fig1_2666093991 Figure 10: Lab-grown meat production Source: https://www.researchgate.net/figure/Sc hematic-of-cultured-meat-production_ fig1_32387565 CONSUMERS’ PERSPECTIVES OF LAB- GROWN MEAT People who are more willing to try new food were more likely to eat lab grown meat as well as see the benefits of the technology (Wilks et al., 2019) Figure 11: First impressions, perceived relevance, and appeal of cultured meat in Belgium (2019 and 2020 combined). (Bryant and Sanctorum, 2021) Figure 12: Willingness to pay a premium for cultured meat in Belgium (2019 and 2020 combined). (Bryant and Sanctorum, 2021) PROS OF LAB-GROWN MEAT Reduce environmental pollution and water and land use associated with current meat production systems (Mottet et al., 2017; Tuomisto and de Mattos, 2011) Reduce animal use, suffering, death significantly Ensure sustainable production of meat products, chemically safe and disease-free meat Engineer meat to be healthier and functional by manipulating composition e.g. fat control Reduce zoonotic and foodborne diseases PROS OF LAB-GROWN MEAT Quick production Reforestation and wild life Availability of exotic meat Vegan meat Alternate protein source CONS OF LAB-GROWN MEAT Product characteristics- colour, appearance as compared to conventional meat High cost of production Economic disturbances – employment, meat export, etc Social acceptance and ethical concerns CONS OF LAB-GROWN MEAT Alienation to nature Religious view Lack of hormones and growth factors to support growth and development (Bedanta et al., 2021) CONCLUSION Lab-grown meat production is undergoing further processes to make it better affordable, accessible, reliable and sustainable Though lab-grown meat remains not globally and totally accepted by people, measures are taken to enlighten people and to improve on available and future varieties to aid acceptability REFERENCES O’Connor, L.E., Kim, J.E., and Campbell W.W. (2017). Total red meat intake of ≥ 0.5 serving/d does not negatively influence cardiovascular disease risk factors: A systematically searched meta-analysis of randomized controlled trials. American Journal of Clinical Nutrition. 105:57–69 Bedanta Roy, Abbhirame Hagappa, Yanesha Devi Ramalingam, Nandikha Mahalingam, and Asra Banu ShaikAlaudeen (2021). A review on lab-grown meat: Advantages and disadvantages. Quest International Journal of Medical and Health Sciences. 4(1):19-24 Boler, D.D., and Woerner, D.R. (2017) What is meat? A perspective from the American Meat Science Association. Animal Frontiers. 7(4) doi:10.2527/af.2017.0436 Hocquette, J.F. (2016) Is in vitro meat the solution for the future? Meat Science. 120:167–176 REFERENCES Mottet A, de Haan C, Falcucci A, Tempio G, Opio C, and Gerber P. (2017). Livestock: on our plates or eating at our table? A new analysis of the feed/food debate. Global Food Security. 14:1-8. https://doi.org/10.1016/j.gfs.2017.01.00118 Tuomisto HL, and de Mattos MJT (2011). Environmental impacts of cultured meat production. Environmental Science Technology. 45:6117-23. https://doi.org/10.1021/es200130u Zuhaib Fayaz Bhat, Sunil Kumar, and Hina Fayaz (2015). In vitro meat production: Challenges and benefits over conventional meat production. Journal of Integrative Agriculture. 14(1): 241-248