Lab-grown meat, helping the planet

The process of cultured meat it is similar to that of beer. The only difference is that no yeast or microbes are grown, but animal cells. The scientists took a sample of cells from a cow or a chicken, which showed that they can multiply.

It’s actually meat without slaughterbut due to the production in laboratory In addition to reducing the killing of many animals, this could lead to slowing climate change led by
emission of greenhouse gasses. It will take a few more years, maybe even 20, before the cultured meat is commercially available. Singapore is the only one to have approved cell-based meat so far.

The production of cultured meat is based on the growth of human tissue in the laboratory. The scientists
they get cell samples from animals through a small tissue. It is retrieved from
biopsy, isolating cells from traditional eggs or meat.

The second step is the identification of nutrients such as vitamins for the cells to consume. Those cells then
they go to a feeding bath. It takes place in a large stainless steel vessel, where the cells are pressurized to create a suitable environment to grow safely. The monster will grow in two weeks.

Another goal is to turn this meat sample into a final product. The cultured meat sample was cooked. The consistency was almost the same as that of normal meat. However, there is a waiting period for the taste and texture to become identical to normal meat.

The Intergovernmental Panel on Climate Change reported in its 2022 assessment report that the
Cultured meat could reduce global food emissions. Other positives are the avoidance of contributions
to the climate crisis with the risk of high levels of cholesterol Intake of saturated fat e
cholesterol can increase your risk of heart attack or stroke.