4. Environmental
70% of arable land in the world is currently used for livestock, 26% of the
total land surface, according to the United Nations Food and Agriculture
Organization
Land, air, and water is highly polluted because of “factory farming”
We use more land for growing crops for animals than we do for humans.
We use more water for growing these crops and than we use for human
consumption.
Livestock contribute to greenhouses gases.
5. Ethical
40 million animals are killed in the U.S. every year for human consumption.
30 million of these animals are chickens.
Many argue that there is no “humane” way to kill an animal.
We kill animals for our own gratification, not for necessity.
Many animals are raised in pens and cages without room to turn around or
even move their wings.
Many animals live in their own excrement.
10. Nutritional
Most animal products we consume are loaded with saturated fat and
cholesterol, which is a combination that is a major contributor to heart
disease.
Many people develop health problems due to overconsumption of meat.
Food borne illness has become a major problem.
Outbreaks of food borne illness occurs on a daily basis.
The nutrition status of in vitro meat can be altered.
11. Financial
It cost us a lot of time, money, and resources to produce meat.
The costs of in vitro meat will soon be more affordable than traditionally
grown meat.
IVM will be integrated into processed meat such as hot dogts in as little as
three years.
Many people can’t afford meat at its current prices.
12. Benefits of IVM
Healthier product.
More affordable product.
Sterilization to avoid food borne illness.
Less land and water used for livestock.
No more animals have to suffer for our own satisfaction.
No more animals have to die for our consumption.
13. What is In Vitro Meat?
Animal tissue grown in a lab.
Created from extracted either existing muscle
tissue from an animal or taking adult or
embryonic stem cells.
Both the tissue or stem cells are place in a
growth medium.
15. Ways of Producing IVM
Traditional Culturing (as seen above)
Scaffolding
Organ Printing
Biophotonics
Nanotechnology
16. Scaffolding
Skeletal muscles grown on small
beads or mesh suspended in growth
medium.
Some of the meshes can stretch to
simulate motion, thus providing a
more realistic muscle.
The cells fuse to form fibers.
17. Organ Printing
Came from organ transplanting
technologies.
Another form of 3D printing.
Paper is removed through heating
and in the futre will potentially be
automatically biodegradable.
Built layer by layer which can produce
vascularization and marbling.
18. Biophotonics
Using light to bind particles of matter.
Relies on the effects of lasers to move
particles of matter into certain
organizational structures.
“Optical Matter” in which the crystalline
form of materials can be held together
through infrared light. Falls apart when
the light is removed.
Step up from “optical tweezers” which
have been used for used to move tiny
particles in labs.
Can be coaxed to form permanent
structures.
19. Nanotechnology
Everything is made of the same basic
atoms, but arranged in different ways.
It is believed that we could construct
virtually any substance from scratch
by putting together the molecules
exactly the way we wanted.
Could alter the nutritional content
such as lower fat or “better fat” such
as lowering saturated fats and
cholesterols and adding Omega 3’s,
and mono/poly-unsaturated fats.
20. Interesting Fact
In 2003, Oron Catts and Ionot Zurr kept muscle tissue from a frogh alive
for three months and let it grow.
The project was called Disembodied Cuisine.
It yieleded very tiny steaks that were marinated in apple brandy, fried in
honey and garlic, and served as “victimless meat”
The frog was in attendance.
21. References
http://hplusmagazine.com/2009/11/17/eight-ways-vitro-meat-will-change-our-lives/]
Chiles, R. M. (2013). Intertwined ambiguities: Meat, in vitro meat, and the ideological construction of the marketplace. Journal Of Consumer Behaviour,
12(6), 472-482. doi:10.1002/cb.1447
Rothgerber, H. (2014). Efforts to overcome vegetarian-induced dissonance among meat eaters. Appetite, 7932-41. doi:10.1016/j.appet.2014.04.003
De Backer, C. S., & Hudders, L. (2014). From Meatless Mondays to Meatless Sundays: Motivations for Meat Reduction among Vegetarians and Semi-
vegetarians Who Mildly or Significantly Reduce Their Meat Intake. Ecology Of Food & Nutrition, 53(6), 639-657. doi:10.1080/03670244.2014.896797
http://biol1020-2011-2.blogspot.com/2011/09/synthetic-food-in-vitro-meat.html
chneider, Zachary. "In Vitro Meat: Space Travel, Cannibalism, And Federal Regulation." Houston Law Review 50.3 (2013): 991-1025. Academic Search
Complete. Web. 11 Nov. 2015.
Hopkins, Patrick D., and Austin Dacey. "Vegetarian Meat: Could Technology Save Animals And Satisfy Meat Eaters?." Journal Of Agricultural &
Environmental Ethics 21.6 (2008): 579-596. Food Science Source. Web. 11 Nov. 2015.
