Cultured meat (Lab grown meat)

Cultured meat (also known by other names like lab grown meat , artificial meat is occasionally used) is meat produced by culturing animal cells in vitro. It is a form of cellular agriculture.

Lab-grown meat or Cultured meat is a genetically engineered product that uses biotechnology. 

Cultured meat is produced using tissue engineering techniques pioneered in regenerative medicine. Jason Matheny popularized the concept in the early 2000s after he co-authored a paper on cultured meat production and created New Harvest, the world's first nonprofit organization dedicated to in-vitro meat research.

Cultured meat has the potential to address the environmental impact of meat production, animal welfare, food security and human health, in addition to its potential mitigation of climate change.

In 2013, Mark Post created a hamburger patty made from tissue grown outside of an animal. Since then, other cultured meat prototypes have gained media attention: SuperMeat opened a farm-to-fork restaurant called "The Chicken" in Tel Aviv to test consumer reaction to its "Chicken" burger, while the "world's first commercial sale of cell-cultured meat" occurred in December 2020 at Singapore restaurant 1880, where cultured meat manufactured by US firm Eat Just was sold.

While most efforts focus on common meats such as pork, beef, and chicken which constitute the bulk of consumption in developed countries, companies such as Orbillion Bio focused on high end or unusual meats including elk, lamb, bison, and Wagyu beef. Avant Meats brought cultured grouper to market in 2021, while other companies have pursued different species of fish and other seafood.

The production process is constantly evolving, driven by companies and research institutions. The applications for cultured meat led to ethical, health, environmental, cultural, and economic discussions. Data published by the non-governmental organization Good Food Institute found that in 2021 cultivated meat companies attracted $140 million in Europe. Cultured meat is mass-produced in Israel. The first restaurant to serve cultured meat opened in Singapore in 2021.

Nomenclature 

Besides cultured meat, the terms healthy meat, slaughter-free meat, in vitro meat, vat-grown meat, lab-grown meat,cell-based meat, clean meat, cultivated meat and synthetic meat have been used to describe the product. Artificial meat is occasionally used, although that specific term has multiple definitions.

Why was need felt for cultured meat

70 billion land animals, and possibly trillions of marine animals, are killed for human consumption each year. A majority of these animals are raised in factory farms, where they experience brutal forms of abuse in severely overcrowded and putrid conditions for the entirety of their short lives.

Major meat producers often defend factory farming as the most efficient way to meet the global demand for meat. But evidence shows that these facilities are disastrous for the environment, nearby communities, consumer health, and animal welfare.

It shouldn’t have to be this way. It's time to fix our broken food system. It's time to look for alternatives. Lab-grown meat could hold the key.

bs are only involved now, in order to support ongoing research and development. Once they begin to produce at scale, lab-grown meat companies will swap out laboratories for facilities that resemble microbreweries—a far cry from the industrial farms that profit off of the horrific exploitation, abuse, and slaughter of sentient .

Environmental effects 

The scientific research is clear: factory farming is an environmental disaster. The industrial farming of animals is a major driver of climate change, deforestation, air and water pollution, and other planetary hazards.

Industrial livestock systems – particularly cattle farms – are responsible for the emission of huge quantities of greenhouse gases like CO₂ and methane. But growing meat from cells can have a similar – and sometimes even worse – environmental footprint.

How is lab grown meat made

Instead of killing animals for their meat, the process of making lab-grown meat starts with the careful removal of a small number of muscle cells from a living animal, typically using local anesthesia to provide relief from pain. The animal will experience a momentary twinge of discomfort, not unlike the feeling of getting a routine blood test at the doctor’s office. This process is much less harmful than the lifetime of pain and terror animals experience leading up to their horrific final moments at the slaughter house.

Lab grown meat has the exact same animal cells as what we traditionally consider “meat”—the flesh of an animal. The difference has to do with how it gets to your plate: lab-grown meat comes from cells harvested from a living animal, while conventional meat comes from an animal that’s raised and killed for human consumption.

Then, a lab technician places the harvested cells in bioreactors before adding them to a bath of nutrients. The cells grow and multiply, producing real muscle tissue, which scientists then shape into edible “scaffoldings.” Using these scaffoldings, they can transform lab-grown cells into steak, chicken nuggets, hamburger patties, or salmon sashimi. The final product is a real cut of meat, ready to be marinated, breaded, grilled, baked, or fried—no animal slaughter required.

First public trial 

The first cultured beef burger patty was created by Mark Post at Maastricht University in 2013.[54] It was made from over 20,000 thin strands of muscle tissue, cost over $300,000 and needed 2 years to produce.

The burger was tested on live television in London on 5 August 2013. It was cooked by chef Richard McGeown of Couch's Great House Restaurant, Polperro, Cornwall, and tasted by critics Hanni Rützler, a food researcher from the Future Food Studio, and Josh Schonwald. Rützler stated, "There is really a bite to it, there is quite some flavour with the browning. I know there is no fat in it so I didn't really know how juicy it would be, but there is quite some intense taste; it's close to meat, it's not that juicy, but the consistency is perfect. This is meat to me... It's really something to bite on and I think the look is quite similar." Rützler added that even in a blind trial she would have taken the product for meat rather than a soya copy.

Lab grown meat effects

Some scientists and their research shows some concerns about Meat produced from cultured cells could be 25 times worse for the climate than regular beef unless scientists find ways to overhaul energy-intensive steps in its production.

Some researchers speculate that depending on the efficiency of the production process, the rise of the cultured meat industry could actually make climate change worse than traditional beef production. One issue is the longer lasting impact of carbon pollution versus methane gas pollution.

"Lab meat doesn't solve anything from an environmental perspective, since the energy emissions are so high," said Marco Springmann, a senior environmental researcher at the University of Oxford.

Some lab-grown meat contains an animal by-product known as fetal bovine serum (FBS). Slaughterhouses obtain fetal bovine serum by collecting blood from the unborn calves of pregnant cows after they’re killed. San Francisco-based lab-grown meat producer Eat Just uses a “very low level” of the serum in its chicken, which is the first lab-grown meat product to hit the market.

However, companies are quickly pivoting to find alternatives to FBS. In response to ethical concerns about using a slaughter house by product in the otherwise lab-grown meat, Dutch startup Mosa Meat revealed this year that it had successfully eliminated FBS from its process. Eat Just is also developing an animal-free alternative to fetal bovine serum.

Scientists are working for try to make lab grown meat more healthy which full fill nutritions requirements with in  low cast.

History

The theoretical possibility of growing meat in an industrial setting has long been of interest. In a 1931 essay published by various periodicals and later included in his work Thoughts and Adventures, British statesman Winston Churchill wrote: "We shall escape the absurdity of growing a whole chicken to eat the breast or wing, by growing these parts separately under a suitable medium."

Initial research 

In the 1950s, Dutch researcher Willem van Eelen independently came up with the idea for cultured meat. As a prisoner of war during the Second World War, Van Eelen suffered from starvation, leaving him passionate about food production and food security. He attended a university lecture discussing the prospects of preserved meat. The earlier discovery of cell lines provided the basis for the idea.

Vitro cultivation of first muscle fibers 

In vitro cultivation of muscle fibers was first performed successfully in 1971 when pathologist Russel Ross cultured guinea-pig aorta.

Tissue engineering 

In 1991, Jon F. Vein secured patent US 6835390 for the production of tissue-engineered meat for human consumption, wherein muscle and fat would be grown in an integrated fashion to create food products.

Cultured meat production 

In 2001, dermatologist Wiete Westerhof along with van Eelen and businessperson Willem van Kooten announced that they had filed for a worldwide patent on a process to produce cultured meat.[43] The process employed a matrix of collagen seeded with muscle cells bathed in a nutritious solution and induced to divide.

That same year, NASA began conducting cultured meat experiments, with the intent of allowing astronauts to grow meat instead of transporting it. In partnership with Morris Benjaminson, they cultivated goldfish and turkey.

In 2003, Oron Catts and Ionat Zurr exhibited a few centimeters of "steak", grown from frog stem cells, which they cooked and ate. The goal was to start a conversation surrounding the ethics of cultured meat—"was it ever alive?", "was it ever killed?", "is it in any way disrespectful to an animal to throw it away?"

In the early 2000s, American public health student Jason Matheny traveled to India and visited a factory chicken farm. He was appalled by the implications of this system. Matheny later teamed up with three scientists involved in NASA's efforts. In 2004, Matheny founded New Harvest to encourage development by funding research. In 2005 the four published the first peer-reviewed literature on the subject.

In 2008, PETA offered a $1 million prize to the first company to bring cultured chicken meat to consumers by 2012. The contestant was required to complete two tasks to earn the prize:

- produce a cultured chicken meat product that was indistinguishable from real chicken and

- produce the product in large enough quantities to be competitively sold in at least 10 states.

The contest was later extended until 4 March 2014. The deadline eventually expired without a winner.

In 2008, the Dutch government invested $4 million into experiments regarding cultured meat. The In Vitro Meat Consortium, a group formed by international researchers, held the first international conference hosted by the Food Research Institute of Norway in April. Time magazine declared cultured meat production to be one of the 50 break through ideas of 2009. In November 2009, scientists from the Netherlands announced they had managed to grow meat using cells from a live pig.

First public trial

The first cultured beef burger patty was created by Mark Post at Maastricht University in 2013. It was made from over 20,000 thin strands of muscle tissue, cost over $300,000 and needed 2 years to produce.

Industrial development

Between 2011 and 2017, many cultured meat startups were launched. Memphis Meats (now Upside Foods[58]) launched a video in February 2016, showcasing its cultured beef meatball. In March 2017, it showcased chicken tenders and duck a l'orange, the first cultured poultry shown to the public.

An Israeli company, SuperMeat, ran a crowdfunding campaign in 2016, for its work on cultured chicken.

Finless Foods, a San Francisco-based company working on cultured fish, was founded in June 2016. In March 2017 it commenced laboratory operations.

In March 2018, Eat Just (in 2011 founded as Hampton Creek in San Francisco, later known as Just, Inc.) claimed to be able to offer a consumer product from cultured meat by the end of 2018. According to CEO Josh Tetrick the technology was already there. JUST had about 130 employees and a research department of 55 scientists, where cultured meat from poultry, pork and beef was researched. JUST has received investments from Chinese billionaire Li Ka-shing, Yahoo! co-founder Jerry Yang and according to Tetrick also by Heineken International and others.

On 27 April 2022, the European Commission approved the request for the collection of signatures for the European Citizens' Initiative End The Slaughter Age to shift subsidies from animal husbandry to cellular agriculture.

Market entry

European Union 

In the European Union, novel foods such as cultured meat products have to go through a testing period of about 18 months during which a company must prove to the European Food Safety Authority (EFSA) that their product is safe. In March 2022, cultured meat producers had reached the level of attempting to gain regulatory approval from European Union supranational institutions coming just before mass goods could be sold to consumers. By February 2023, none had yet submitted a novel food dossier for approval by the EFSA. Legal experts explained this as having to do with the fact that, although the EFSA's novel food procedure has been well-established since 1997 (unlike in other jurisdictions, that still have or had to develop certain regulatory standards), it is a long and complicated process in which companies can have little imput once they have submitted their request, unlike cultured meat startups in the United States (who could easily communicate back and forth with the FDA to clarify any issues), and in the UK, Singapore and Israel (where governments have implemented a 'single point of contact' responsible for the overall process).

Israel

In November 2020, SuperMeat opened a 'test restaurant' in Ness Ziona, Israel, right next to its pilot plant; journalists, experts and a small number of consumers could book an appointment to taste the novel food there, while looking through a glass window into the production facility on the other side. The restaurant was not yet fully open to the public, because as of June 2021 SuperMeat still needed to wait for regulatory approval to start mass production for public consumption, and because the COVID-19 pandemic restricted restaurant operations. By February 2023, Israeli authorities had established a regulatory structure similar to that of Singapore, and shown a general willingness to work towards approval (as well as financing research for cultivated food innovation), but were still in the process of developing safety regulations in consultations with researchers and other experts. For example, the Israeli Health Ministry and UN Food and Agriculture Organization (FAO) co-organised a convention of cultivated food safety regulation experts in September 2022.

Singapore

On 2 December 2020, the Singapore Food Agency approved the "chicken bites" produced by Eat Just for commercial sale. It marked the first time that a cultured meat product passed the safety review (which took 2 years) of a food regulator, and was widely regarded as a milestone for the industry. The chicken bits were scheduled for introduction in Singaporean restaurants. Restaurant "1880" became the first to serve cultured meat to customers on Saturday 19 December 2020. In January 2023, the SFA also granted regulatory approval for the production of cultured meat with serum-free media to Eat Just' subsidiary GOOD Meat, which had introduced its clean chicken product in several more Singaporese restaurants as well as hawker centres and food delivery services since 2020, and was constructing the bioreactors for its new facility in Singapore. This world-first approval was said to be a milestone in making cultivated meat production more scalable and efficient.

United States

In May 2022, Finless Foods launched pokè-style plant-based tuna product at National Restaurant Association's Show, with availability at restaurants and foodservice operators across the United States. In November 2022, the Food and Drug Administration (FDA) completed the pre-market consultation of Upside Foods (formerly Memphis Meats), concluding that its products were safe to eat, a first for cultivated meat companies in the United States.[99] Only the United States Department of Agriculture (USDA) still had to finalise the labelling and inspection process; as of April 2023, this last hurdle to U.S. market entry was expected to be overcome somewhere in 2023.

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Biology

Bio means life and logy means study.

Biology, is the study of living things and their vital processes. The field deals with all the physicochemical aspects of life. The modern tendency toward cross-disciplinary research and the unification of scientific knowledge and investigation from different fields has resulted in significant overlap of the field of biology with other scientific disciplines. Modern principles of other fields, chemistry, medicine, and physics, for example are integrated with those of biology in areas such as biochemistry, biomedicine, and biophysics.

Major Branches of Biology 

Biology is subdivided into separate branches for convenience of study, though all the subdivisions are interrelated by basic principles. Thus, while it is custom to separate the study of plants (botany) from that of animals (zoology), and the study of the structure of organisms (morphology) from that of function (physiology), all living things share in common certain biological phenomena for example, various means of reproduction, cell division, and the transmission of genetic material.

Biology is often approached on the basis of levels that deal with fundamental units of life. At the level of molecular biology, for example, life is regarded as a manifestation of chemical and energy transformations that occur among the many chemical constituents that compose an organism. As a result of the development of increasingly powerful and precise laboratory instruments and techniques, it is possible to understand and define with high precision and accuracy not only the ultimate  physiochemical organization (ultrastructure) of the molecules in living matter but also the way living matter reproduces at the molecular level. Especially crucial to those advances was the rise of genomics in the late 20th and early 21st centuries.

Cell biology is the study of cells, the fundamental units of structure and function in living organisms. Cells were first observed in the 17th century, when the compound microscope was invented. Before that time, the individual organism was studied as a whole in a field known as organismic biology; that area of research remains an important component of the biological sciences. Population biology deals with groups or populations of organisms that inhabit a given area or region. Included at that level are studies of the roles that specific kinds of plants and animals play in the complex and self-perpetuating interrelationships that exist between the living and the nonliving world, as well as studies of the built-in controls that maintain those relationships naturally. Those broadly based levels, molecules, cells, whole organisms, and populations may be further subdivided for study, giving rise to specializations such as morphology, taxonomy, biophysics, biochemistry, genetics, epigenetics, and ecology. A field of biology may be especially concerned with the investigation of one kind of living thing for example, the study of birds in ornithology, the study of fishes in ichthyology, or the study of microorganisms in microbiology.

History of Biology

The history of biology traces the study of the living world from ancient to modern times. Although the concept of biology as a single coherent field arose in the 19th century, the biological sciences emerged from traditions of medicine and natural history reaching back to Ayurveda, ancient Egyptian medicine and the works of Aristotle and Galen in the ancient Greco-Roman world. This ancient work was further developed in the Middle Ages by Muslim physicians and scholars such as Avicenna. During the European Renaissance and early modern period, biological thought was revolutionized in Europe by a renewed interest in empiricism and the discovery of many novel organisms. Prominent in this movement were Vesalius and Harvey, who used experimentation and careful observation in physiology, and naturalists such as Linnaeus and Buffon who began to classify the diversity of life and the fossil record, as well as the development and behavior of organisms. Antonie van Leeuwenhoek revealed by means of microscopy the previously unknown world of microorganisms, laying the groundwork for cell theory. The growing importance of natural theology, partly a response to the rise of mechanical philosophy, encouraged the growth of natural history (although it entrenched the argument from design).

Over the 18th and 19th centuries, biological sciences such as botany and zoology became increasingly professional scientific disciplines. Lavoisier and other physical scientists began to connect the animate and inanimate worlds through physics and chemistry. Explorer-naturalists such as Alexander von Humboldt investigated the interaction between organisms and their environment, and the ways this relationship depends on geography—laying the foundations for biogeography, ecology and ethology. Naturalists began to reject essentialism and consider the importance of extinction and the mutability of species. Cell theory provided a new perspective on the fundamental basis of life. These developments, as well as the results from embryology and paleontology, were synthesized in Charles Darwin's theory of evolution by natural selection. The end of the 19th century saw the fall of spontaneous generation and the rise of the germ theory of disease, though the mechanism of inheritance remained a mystery.

In the early 20th century, the rediscovery of Mendel's work in botany by Carl Correns led to the rapid development of genetics applied to fruit flies by Thomas Hunt Morgan and his students, and by the 1930s the combination of population genetics and natural selection in the "neo-Darwinian synthesis". New disciplines developed rapidly, especially after Watson and Crick proposed the structure of DNA. Following the establishment of the Central Dogma and the cracking of the genetic code, biology was largely split between organismal biology the fields that deal with whole organisms and groups of organisms—and the fields related to cellular and molecular biology. By the late 20th century, new fields like genomics and proteomics were reversing this trend, with organismal biologists using molecular techniques, and molecular and cell biologists investigating the interplay between genes and the environment, as well as the genetics of natural populations of organisms.

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Nanoscience

 

In the last few decades, nanoscience and nanotechnology have become as one of the most dynamic area of research all over the world.

Nanoscience deal with the study of various phenomena exhibited by material having dimensions in the range of 1 to 100 nm (10 = one billionth of meter or 0.000000001).

Any, structures or materials with at least one dimension lies between this range is called nanostructures, or nanomaterials. The history of nanomaterials dates long back to very ancient.

Since ancient Roman times to color glass with intense shades of yellow, red, or mauve by varying the concentrations of the two metals. A fine example is the famous Lycurgus cup in the British museum, dated A.D fourth century.

In the Middle Ages, colloidal gold had also been used in medicine believing in its healing properties.

The term nanotechnology has now become more popular which relates to the design, synthesis, characterization and applications of materials by maintaining their size in the nanometer regime. In other words, nanoscience and nanotechnology are areas of science that spotlight on the:

(i) development of synthetic methods and analytical tools for building structures and materials of nano dimension,

(ii) changes in chemical and physical properties due to miniaturization,

(iii) use of such properties in the development of novel and functional materials and devices.

The synthesis and characterization of materials of nano dimension is of primary importance in the advancement of nanotechnology. Since the attractive properties of these materials depend on their size and shape, which in turn depend on the method of synthesis.

Synthesis of nanostructures can be done by two main approaches known as top-down and bottom-up approaches these are done through three methods like,

physical, chemical, and biological synthesis. In biological process green synthesis has edge over all other process because it is eco-friendly non-toxic less costly and easily compatible no need of special reducing and camping agent these are provided by plant phytochemicals naturally.

Synthesized nanostructures were characterized by different spectroscopic and analytical techniques as requirements which full fill the needs.

Like XRD, SEM/EDX, FTIR, etc confirms the different phases, external morphology, elemental chemical compositions, attached functional groups and other properties of synthesized nanostructures having size in nm scale.

Different methods of synthesis of Nanostructures effects the yield and size of Nanostructures thats why selection of fabrication metods and characterization techniques are most important.

Synthesis and characterization of materials of nano dimensions is of primary importance in the advancement of nanotechnology.

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Medical Science

 

Medical science covers many subjects which try to explain how the human body works. Starting with basic biology it is generally divided into areas of specialisation, such as anatomy, physiology and pathology with some biochemistry, microbiology, molecular biology and genetics. Students and practitioners of holistic models of health also recognise the importance of the mind-body connection and the importance of nutrition.

Knowledge of how the body functions is a fundamental requirement for continued studies in the medical profession or for training as a health practitioner. To be able to diagnose disease a practitioner first needs to understand how a fit and healthy body functions. It is difficult to truly evaluate and diagnose disease without the knowledge of the effects of diseases and how the normal function of the body can be restored. 

The human body is a complex organism and our approach to the study of human physiology is an integrative one. We take the holistic approach in seeing how things can go wrong in the body and how it can be brought back into balance. The term holistic comes from the word ‘whole’. Diseases can affect people not only physically but also emotionally and our approach recognises the different systems and functions of the body as interdependent and whole.

Anatomy

Anatomy (deals with internal structure of organisms) is the study of the component parts of the human body - for example, the heart, the brain, the kidney or muscles, bones and skin. Medical students are required to carry out a practical dissection of a body in order to understand how it all connects up and many colleges of medicine use real bodies where others use computer simulation. Most holistic courses only study the theory of anatomy but some courses may admit outside students to the dissection room.

Physiology

Physiology (deals with normal function of organisms) is the application of the study of anatomy into the realm of how the body parts normally function independently and as a component of a system, such as the heart and the circulatory system with blood vessels and blood. In order to make people better it is essential to know how the body systems work in health so that you can tell what is wrong when patients feel ill and be able to track their recovery. It is also vital to understand that organ systems are interconnected too and how they work together.

Pathology

Pathology (deals with science of causes and effects of diesease) is the study of disease states. Medical students are required to diagnose diseases as separate entities and have an enormous vocabulary to describe disease states. (If you have learned Greek or Latin it is easy to understand the terminology as it is descriptive in these languages but if you haven’t it is quite daunting!) Holistic therapists are usually less interested in a standard diagnosis for a patient and much more concerned with the symptoms produced by the individual. But both medical systems require an intelligent understanding of prognosis (i.e. what is the likely outcome for the patient with their disease following treatment?).

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