Artificial Meat
In vitro meat

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Nowadays, the livestock and meat sectors are facing new and important challenges: their environmental impact and role in global climate change; balancing the need for increased production of animal products (to satisfy the increasing human population) coupled with a lower footprint, and addressing societal needs in terms of animal welfare and product quality for the consumer (Scollan et al., Animal Production Science, 2011, 51, 1–5).

In recent years the notion has been growing that alternatives may be needed for conventional meat production through livestock. This is generally based on concerns about sustainability, environmental burden and animal welfare. These concerns have grown due to further intensification of livestock herding and slaughtering, and on the other hand a predicted rapid increase in global meat consumption (FAO, 2006).
As one of the alternatives for livestock meat production, in vitro culturing of meat is currently studied. The generation of bio-artificial muscles from satellite cells has been ongoing for about 15 years, but has never been used for generation of meat, while it already is a great source of animal protein. In order to serve as a credible alternative to livestock meat, lab or factory grown meat should be efficiently produced and should mimic meat in all of its physical sensations, such as visual appearance, smell, texture and of course, taste. This is a formidable challenge even though all the technologies to create skeletal muscle and fat tissue have been developed and tested. The efficient culture of meat will primarily depend on culture conditions such as the source of medium and its composition. Protein synthesis by cultured skeletal muscle cells should further be maximized by finding the optimal combination of biochemical and physical conditions for the cells. Many of these variables are known, but their interactions are numerous and need to be mapped. This involves a systematic, if not systems, approach. Given the urgency of the problems that the meat industry is facing, this endeavour is worth undertaking. As an additional benefit, culturing meat may provide opportunities for production of novel and healthier products (Post, Meat Science 92 (2012) 297–301).
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1. Do you think this “in vitro meat” technology is feasible and realistic: *
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2. Do you think meat produced in vitro will be healthy : *
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3. Do you think meat produced in vitro will be tasty : *
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4. Do you think the meat industry is really facing important problems (environment degradation, animal welfare, inefficient production to feed humanity): *
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5. To solve the potential problems that the meat industry is facing, do you think that human beings should: *
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6. Would you prefer yourselves as an individual: *
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7. Do you think that in vitro meat will significantly contribute to reduce the environmental impact of livestock: *
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8. Do you think that in vitro meat will significantly contribute to reduce the animal welfare problem: *
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9. As prime minister or chief of your government, will you support financially research on “in vitro meat” *
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10. According to your perception, will “in vitro meat” be well accepted by consumers? Will consumers buy it? *
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11. Are you? *
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12 . With an age *
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13. Are you ? *
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14 What is your nationality (indicate your country and stick the right box) ? *
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