Tag: Cultured Meat

Scientists are making great strides in the development of lab-grown or cultured meat.

The idea behind lab-grown or cultured meat is actually quite simple. First you extract a few cells from a tasty region of an animal’s body, let’s say the prime rib area of a cow or a chicken’s breast. Just a few cells, not enough to harm the animal. Then you grow those cells in the lab, billions of them, enough to make them into beefsteaks and chicken breasts or other cuts of meat that you can then sell as food to your customers.

It won’t be long now before this image becomes real! Look for it in your Supermarket tomorrow! (Credit: Food Navigator)

There are several advantages to producing meat in the lab. First of all you don’t have to waste energy and materials producing the non-eatable parts of the animal, like bones and skin. In fact you don’t even have to produce the less popular cuts of meat like the brains or intestines. Then there’s hygiene and quality control. Meat produced in the lab is less likely to be infected with bacteria or absorb toxic chemicals like mercury from the environment.

It all seems so clean and anti-septic, and no animals were harmed in the production of this burger. (Credit: SGS)

Then there’s the morality aspect. Cultured meat doesn’t require the death, or indeed any real harm to the animal who supplied the original small number of cells that started the whole process. In today’s world there are many people who are concerned about the welfare of the animals we raise and slaughter to feed ourselves. Lab grown meat would require far fewer animals, who would probably be given far better living conditions in order that they produce the best possible cells, and aside from an occasional biopsy to procure some of those cells they would never be harmed. In other words ethical treatment of animals! 

Certainly being a vegetarian is more complicated than being a carnivore, and besides I never met a sausage I didn’t like! (Credit: Signature Market)

Sounds crazy but it’s actually been done. In my post of 7 April 2018 I reported on the first ever cooking of a hamburger made from lab grown meat back in 2013. Those few reporters who were granted a taste of that burger pronounced it to be tasty, but rather dry and a bit too tough.

Dr. Mark Post with his creation, the first lab grown hamburger patty. (Credit: The Guardian)

That’s been the trouble so far, texture and juiciness. You see the meat we buy in a supermarket, the meat that comes from a once-living animal, is more than just muscle cells. There are also fat cells as well and not only is the ratio of muscle to fat cells important to get a nice juicy meat but the two distinct kinds of cells have to be ‘assembled’ in a way that mimics the texture of naturally produced meat.

A pair of researchers at McMaster University in Canada’s Department of Biomedical Engineering have been working on that problem. Starting with a technique that produces thin sheets of living tissue in a nutrient solution for human transplants (See my post of 16 May 2020) Ravi Selvaganapathy and Alireza Shahin-Shamsabadi succeeded in stacking those sheets of muscle and fat cells. Each of those sheets has a thickness about that of a sheet of printer paper and when stacked together the cells would begin to bond to each other spontaneously.

Dr. Shahin-Shamsabadi working in his lab. (Credit: CBC)

The initial experiments were carried out with cells gathered from labouratory mice but the researchers decided not to sample their ‘mouse steak’. Instead Selvaganapathy and Shahin-Shamsabadi performed a second experiment with rabbit cells with a result that Selvaganapathy proclaimed. “It felt and tasted just like meat.”

A spoonful of mouse meat, hummmm…tasty! (Credit: CBC)

One advantage of Selvaganapathy and Shahin-Shamsabadi’s technique is that the muscle / fat ratio can be varied quite precisely to match the desires of potential customers. The researchers are convinced that their technique will work equally as well for a range of other meats, beef, pork and chicken being obvious choices. Personally I’m curious as to whether the technique would work as well for fish, like a nice salmon or tuna fillet.

Lab grown fish could help to eliminate the overfishing of many endangered species. (Credit: Los Angeles Magazine)

Selvaganapathy and Shahin-Shamsabadi are now hoping to increase the scale of production. They’ve formed a start-up company to explore the commercial possibilities of their process. They certainly have a good marketing slogan that they can use. “Real Meat built to Order.” They may have to get used to some competition however, there are at least 38 different companies seeking to gain a foothold in what could soon be a very profitable industry.

Lab grown meat companies, right side of chart, also have competitors in plant and fungi derived meat alternatives, left side. (Credit: Meduim)

Food production in general is poised to undergo a revolution during the 21st century. Whether it be aquaculture or urban farming or cultured meat the way we produce our food in thirty to fifty years from now is going to look nothing like the farms and ranches where food has been grown for the past ten thousand years. It has to change because those old ways of agriculture are unsustainable in a world of eight billion or more human beings.

Would you be willing to eat lab-grown insect meat in order to end World hunger? Some scientists think that might be the way to do it!

Throughout human history it has always seemed as though whenever advances in our technology have allowed us to increase the amount of food we produce, we increase our population just enough to keep a sizable fraction of our species hungry. Today the problem has become even worse as our agriculture is now using up most of the planet’s land area, we are over fishing the oceans, fertilizer runoff into the rivers and oceans is killing aquatic life while raising livestock is a big contributor to global warming. And we still can’t feed all 7 billion of us!

World Hunger Map for 2014 (Credit: Matador Network)

There are several technical advances in agricultural science that have been suggested as possible solutions to this problem: Vertical farming in factories to make better use of the land (see my post of 22 April 2017), Genetically Modified Organisms (GMOs) to develop crops that grow faster with less water and fertilizer (see my post of 12 January 2019), and cultured meat to eliminate the wastage of producing bones, hide and other unusable parts of an animal (see my post of 7 April 2018).

Vertical Farming can produce many times as much food on the same area as traditional farming (Credit: USDA)

Lab Grown or Cultured meat can also greatly increase the efficiency of food production (Credit: The Atlantic)

An interesting suggestion would be switch meat production from large vertebrate animals like cattle, sheep and pigs and replace it with raising of edible insects! You see a much larger proportion of an insect can actually be eaten than a cow or pig. They have no bones or tough hides; even the exoskeleton of some insects is nourishing. Also Insects are much less finicky about the sort of plant material they consume so they’re actually much more economical to produce per kilogram of edible food.

In many cultures eating insects is very common (Credit: How stuff works)

Now a new article entitled ‘Possibilities for Engineered Insect Tissue as a Food Source’ in the journal ‘Frontiers in Sustainable Food Systems’  (and yes this is the first time I’ve ever heard of that journal too!) suggests that the optimal food production strategy would be a combination of all of the possibilities I’ve mentioned above. Vertical farming would be employed to produce the cheapest plant material that would then be fed to genetically modified cultures of insect cells! Such a system, according to lead author Natalie Rubio of Tufts University, would provide the greatest production of food, again on a per kilogram basis, at the lowest cost not only in dollars but also in impact to the environment.

According to Doctor Rubio “Compared to cultured mammalian, avian and other vertebrate cells, insect cell cultures require fewer resources and less energy intensive environmental control as they have lower glucose requirements and can thrive in a wider range of temperature, pH, oxygen and osmolarity conditions.” (By the way osmolarity deals with the process of osmosis, the diffusion of chemical substances through a semi-permeable membrane, which is the way living cells absorb nutrients from their surroundings.)

Of course the big problem with manufacturing insect meat for food is that most people don’t want to eat insects, they’re icky! However that’s the beauty of cultured meat, the product doesn’t have to look like the animal the original muscle cells came from, it can look like whatever the customer likes.

Would you??? (Credit: Slate.com)

So what will insect meat taste like you ask? Well that’s the beauty of genetic modification; it could taste like whatever customers want! As a marketing campaign the name of the ‘product’ could be the Latin taxonomic name. For example Grasshopper meat could be sold as ‘Acrididae’ while ant meat could have a brand name of ‘Formicidae’. To the average shopper they’ll just be meat.

In time people will just get used to manufactured insect meat, especially if it’s cheaper than olde fashioned farm raised beef, pork or chicken. The organizations fighting animal cruelty will love it because no actual animals are really harmed. It sounds like a win-win situation all around.

So, you think that you’ll willing to try some?

Cultured Meat, Grown in the Lab. Are You Ready to Try Some?

There’s been a lot of work going on in labouratories around the World the past few years to develop the engineering techniques for producing various types of edible meats without the need for actual animals! This research has been referred to by various names either cultured meat, lab grown meat or even test tube meat. In fact it was back in August 2013 that Doctor Mark Post of Maastricht University in the Netherlands produced the first artificial hamburger patty. At a demonstration in London the hamburger patty was cooked by chef Richard McGeown of Couch’s Great House restaurant and eaten by the food critics Hanni Ruetzler and Josh Schonwald. The image below shows Doctor Post with his hamburger.

Doctor Mark Post with his manufactured Hamburger (Credit: RTE Ireland)

So how did the scientists do it, well much of the technology used was developed in the effort to study stem cells, the growth cells in embryos and fetuses that become muscle cells, skin cells or the cells of various organs. This is a branch of biotechnology known as tissue engineering. The image below illustrates the process.

Cultured Meat Production (Credit: Nanalyze)

In practice what the scientists have done is to take a few hundred adult muscle stem cells, known as a myoblast, from an animal, these are referred to as starter cells. The starter cells are then placed in a nutrient rich environment and given a protein that stimulates growth.

Once you have your cells growing you have to provide an organized structure to the developing tissue to make certain that all the cells have access to the nutrients. This prevents clumping which could leave some cells starving. Technically this structure is known as a scaffold and should be both edible, so that it doesn’t have to be removed, as well as flexible to facilitate cell growth. The most often used material is a collagen, that is a protein ladder or spiral structure formed into a three dimensional matrix to which the growing cells attach.

Once you get the whole process going there’s no theoretical limit to how much muscle can be produced from just a few cells. However many practical problems remain to be solved before large-scale commercial production can begin.

Nevertheless there are a dozen or more startup companies working on just that, commercialization of edible meat grown under labouratory conditions. And it’s not just beef, in the last few years chicken, duck, turkey, pork, fish and even frog, as in frog’s legs anyone, have been grown in the labouratory in sufficient quantity to provide a quick bite at a news conference. The images below show some of the different types of meat produced in the lab.

Cultured Chicken Deep Fried (Credit: Tree Hugger)

A Closer look at Cultured Meat (Credit: NewHarvest.Org)

But why should we even want to manufacture meat as if it were steel or TV sets when we have always gotten our meat from farmers and ranchers, why should we change? In fact polls indicate that as much as 80% of people have no desire to ever try test tube meat, so it may be a while before you see cultured meat for sale in your supermarket.

Well there are two main reasons to move to large-scale production of cultured meat, efficiency and morality. Lets talk about efficiency first.

Even with today’s advanced chicken farms, pig farms and cattle ranches meat production is very inefficient and time consuming. As a rule of thumb the production of one kilo of meat requires 20 kilos of vegetable feed. Then there are the wasted parts of the animal carcass such as bones and chicken feathers. The inefficiency of meat production is the chief reason why even today meat is a rarity in the diets of half the world’s population.

The moral advantages of cultured meat are twofold. Firstly we just simply will no longer have to kill millions of animals for our food. A few cow cells, pig cells, chicken cells and etc can be grown indefinitely so the stain of the slaughterhouse could become a thing of the past. Its no wonder then that animal rights groups such as the People for the Ethical Treatment of Animals (PETA) are actually funding some of the research into cultured meat.

Environmental groups are also hopeful that cultured meat can reduce the impact of human civilization on our planet. The idea is that a one hectare meat factory can produce as much food as a 20 hectare farm or ranch perhaps even allowing some of the land now being used for agriculture to be returned to its natural, wild state.

Cultured meat is a technology still in its infancy. Whether or not it lives up to the promise many people have for it or not only time will tell. By the way, I’d certainly be willing to give a lab grown hamburger a chance!