In the bid to improve and find an alternative to available meat for human consumption, researchers carry out certain processes to grow meat in the laboratory with little or no variation in quality as compared to that of natural meat; a better quality meat would be preferable to meet nutritional, environmental, and economic needs.
However there is the concern of consumers' perspective and acceptance of lab grown meat for various reasons such as personal interests, religion, scientific knowledge, among others.
Some countries and firms have begun trying out the consumption of lab grown meat especially in the form of patties for burgers.
2. OUTLINE
Introduction
Meat
Meat alternatives
Lab-grown meat
Trend in lab-grown meat
Lab-grown meat production
Consumers’ perspectives of lab-grown meat
Pros of lab-grown meat
Cons of lab-grown meat
Conclusion
References
3. INTRODUCTION
In spite of the benefits derived from meat consumption,
certain growing concerns over some consequences have
been expressed by consumers
Increased demand for meat consumption globally has
birthed the need to explore beyond our conventional meat
sources (agriculture) (Goodwin and Shoulders, 2013)
4. MEAT
Meat is the edible tissue from an animal consumed as food
(Boler and Woerner, 2017)
Meat samples include beef, fish, pork, chicken, mutton,
venison, etc
Meat is consumed because it has desirable nutritional
benefits and supports human health (O’Connor et al., 2017)
Meat also contributes to food security
6. MEAT ALTERNATIVES
Alternatives to livestock production for the purposes of
meat are warranted because of concerns associated with
sustainability, environmental impact, and animal welfare
associated with conventional production of meat (Boler and
Woerner, 2017)
Conventional meat alternatives include plant-based (e.g.
tofu), fungal-based (e.g. mushroom, mycoprotein, etc), lab-
grown meat, insect-based (e.g. beetles, caterpillars) etc
7. Figure 2: Oyster mushroom from the mycological unit,
Department of microbiology, Osun State University,
Osogbo
Figure 3: Mycoprotein
Source:https://en.m.wikipedia.org/wiki/Mycoprotein
9. LAB-GROWN MEAT
Lab-grown meat is also referred to as cultured meat or as clean
meat
Lab-grown meat production involves a multidisciplinary
approach that includes biotechnology, tissue engineering, and
molecular biology to create a new design to produce proteins and
fats, and tissues (Suthar and Devkatte, 2020)
Lab-grown is developed via stem cells obtained from muscle
tissue harvested from a live animal.
In 2013, a group of Dutch scientists cooked and consumed the
first “lab-grown” hamburger (Hocquette, 2016)
12. TREND IN LAB-GROWN MEAT
Alexis Carrel managed to keep a piece of embryonic
chick heart muscle alive and beating in a Petri dish in
1912
SymbioticA harvested muscle biopsies from frogs and
kept these tissues alive and growing in culture dishes
(Catts and Zurr, 2002)
13. TREND IN LAB-GROWN MEAT
Benjaminson et al. (2002) cultured muscle tissue from the
common goldfish (Carassius auratus) in petri dishes aiming to
explore the possibilities of culturing animal muscle protein for
long term space flights or habituation of space stations
In 2013, the world’s first lab meat based burger was cooked
and tasted by a sensory panel in Riverside Studios in London.
The burger contained five-ounce burger patty produced by using
laboratory grown beef worth more than $330 000. It took only
three months to grow the beef in the laboratory, using stem cells
harvested from a cow’s shoulder (Zuhaib et al., 2015)
14. LAB-GROWN MEAT PRODUCTION
Figure 9: Lab-grown meat production
Source:
https://www.researchgate.net/figure/Figu
re1-Scaffold-based-cultured-meat-
production_fig1_2666093991
15. Figure 10: Lab-grown meat production
Source:
https://www.researchgate.net/figure/Sc
hematic-of-cultured-meat-
production_fig1_32387565
16. CONSUMERS’PERSPECTIVES OF LAB-
GROWN MEAT
People who are more willing to try new food were more
likely to eat lab grown meat as well as see the benefits of the
technology (Wilks et al., 2019)
17. Figure 11: First impressions, perceived relevance, and appeal of cultured meat
in Belgium (2019 and 2020 combined).
(Bryant and Sanctorum, 2021)
18. Figure 12: Willingness to pay a premium for cultured meat in Belgium (2019
and 2020 combined).
(Bryant and Sanctorum, 2021)
19. PROS OF LAB-GROWN MEAT
Reduce environmental pollution and water and land use
associated with current meat production systems (Mottet et
al., 2017; Tuomisto and de Mattos, 2011)
Reduce animal use, suffering, death significantly
Ensure sustainable production of meat products,
chemically safe and disease-free meat
Engineer meat to be healthier and functional by
manipulating composition e.g. fat control
Reduce zoonotic and foodborne diseases
20. PROS OF LAB-GROWN MEAT
Quick production
Reforestation and wild life
Availability of exotic meat
Vegan meat
Alternate protein source
21. CONS OF LAB-GROWN MEAT
Product characteristics- colour, appearance as
compared to conventional meat
High cost of production
Economic disturbances – employment, meat export,
etc
Social acceptance and ethical concerns
22. CONS OF LAB-GROWN MEAT
Alienation to nature
Religious view
Lack of hormones and growth factors to support
growth and development (Bedanta et al., 2021)
23. CONCLUSION
Lab-grown meat production is undergoing further
processes to make it better affordable, accessible, reliable
and sustainable
Though lab-grown meat remains not globally and totally
accepted by people, measures are taken to enlighten people
and to improve on available and future varieties to aid
acceptability
24. REFERENCES
O’Connor, L.E., Kim, J.E., and Campbell W.W. (2017). Total red meat intake of ≥ 0.5
serving/d does not negatively influence cardiovascular disease risk factors: A
systematically searched meta-analysis of randomized controlled trials. American Journal
of Clinical Nutrition. 105:57–69
Bedanta Roy, Abbhirame Hagappa, Yanesha Devi Ramalingam, Nandikha
Mahalingam, and Asra Banu ShaikAlaudeen (2021). A review on lab-grown meat:
Advantages and disadvantages. Quest International Journal of Medical and Health
Sciences. 4(1):19-24
Boler, D.D., and Woerner, D.R. (2017) What is meat? A perspective from the
American Meat Science Association. Animal Frontiers. 7(4) doi:10.2527/af.2017.0436
Hocquette, J.F. (2016) Is in vitro meat the solution for the future? Meat Science.
120:167–176
25. REFERENCES
Mottet A, de Haan C, Falcucci A, Tempio G, Opio C, and Gerber P. (2017). Livestock:
on our plates or eating at our table? A new analysis of the feed/food debate. Global Food
Security. 14:1-8. https://doi.org/10.1016/j.gfs.2017.01.00118
Tuomisto HL, and de Mattos MJT (2011). Environmental impacts of cultured meat
production. Environmental Science Technology. 45:6117-23.
https://doi.org/10.1021/es200130u
Zuhaib Fayaz Bhat, Sunil Kumar, and Hina Fayaz (2015). In vitro meat production:
Challenges and benefits over conventional meat production. Journal of Integrative
Agriculture. 14(1): 241-248