TAMILNADU AGRICULTURAL UNIVERSITY

COMMUNITY SCIENCE COLLEGE & RESEARCH INSTITUTE

MADURAI-625104

FSN 407 SEMINAR

CULTURED MEAT

Presented by,
R. Divya
ID No : 2016008011
INTRODUCTION
• Meat production has gone through many different revolutions.
• Increasing demand of growing population met with industrialization.
• Estimate showsxin 2050 global population will reach 9 billion and so
the meat industry would need to increase production of
approximately 50- 73% to maintain percaptia.
• As a solution of this research are undergoing to produce a clutured
meat that is called Artifical meat.
• Cultured meat is meat produced by invitro cell culture of
animal cells, instead of from slaughtered animals.
• It is produced by using tissue engineering techniques.
• The concept was first popularized by Jason matheny.
• In 2008,PETA offered 1 million prize to produce a lab grown
chicken meat to consumer by 2012.
• But the event has been failed because no one produce a lab
grown meat.
• As of 2012, 30 laboratories from around the world have
announced that they are working on cultured meat research.
• In 2013, Mark post, a professor at maastricht university, was
first to show case a proof of the concept for culututed meat
by creating the first burger patty grown directly from cells.
• Because of limited dedicated research activities cultured meat has not
yet been commercialized.
• Mosa meat the first plant forthe production of cultured meat.
• The company said that they may bring cultured meat to market by
2021.
• Because it is not yet commercially available and yet to be seen
wheather consumer accept it as meat.
INDUSTRIAL DEVELOPMENT
• In 2015, Maastricht university hosted the first international
Conference on cultured meat.
• In 2016 , Memphis meat produced a cultured beef meat ball.
• In 2017, some companies produced a cultured poultry based foods.
• In 2019, AMPS (Alliance for meat, poultry & seafood innovation) , a
coalition seeking to work with government regulators to create a
pathway to market for cultured meat and seafood.
METHOD OF PRODUCTION
• There are three stages in the production of cultured meat.

1. Selection of starter cells,

2. Treatment of growth medium,
3. Scaffolding,
STARTER CELLS
• To collect cells that have rapid rate of proliferation.
• Stem cells doesnot develop toward a specific kind of cells. So
cells such as myosatellite and myoblast cells are often used.
• Because the cells will helps in producing a structural cells.
GROWTH MEDIUM
• Cells are then treated by applying a solution that promotes tissue
growth known as growth medium.
• Medium should contain necessary nutrients and appropriate
quantities of growth factor.
• Then they are placed in a bioreactor which is able to supply the cells
with energetic requirements.
SACFFOLD
• To cultured 3 dimensional meat, the cells are grown on sacffold.
• The idea sacffold is edible so meat does not have to be removed and
periodically moves to stretch the developing muscle.
• Sacfflod must maintain flexibility in order to not detach from
developing myotubes.
• Sacfflod must allow vasucularization ( creation of blood vessel) in
order to develop normal muscle tissue.
Other consideration
• Additive manufacturing:
An Israeli company Meatech proposes to use 3
dimensional printing techniques to improve the texture of cultured
meat.
• Sacffold based production technique can be only appropriately used
in boneless or ground meats.
• End result of this process would be meat for hamburger and
sausages.
• To improve steak or muscle tissue different process has to
done.
• A preservative called sodium benzoate is used to protect the
growing meat from bacteria, fungi, yeast and mold.
• Collagen powder, xanthan gum, mannitol and cochineal
could be used in different ways during the process.
• The price of the cultured meat will become inexpensive for
middle class people.
HEALTH
• Large scale production of cultured meat may not require
artifical growth hormone to be added.
• Omega 3 fatty acids could be added to cultured meat as
health bonus.
• It is compared to vertical farming and some of its proponents
have predicted ie (reducing exposure to dangerous chemical
like fungicides & pesticides etc.
• Use of antibiotic in livestock & livestock dervied meat serving
as a major source of diseases outbreak.
• Long term processed meat consumption being associated
with increased heart disease, cancer and diabetes.
• But in cultured meat, strict environment controls and tissue
monitoring can prevent infection of meat culture from
outbreaks.
• If any potential infection can be detected before shipment.
• It can also leverage numerous biotechnology advancements
including increased nutritional fortification and optimal
nutritional profiles making it much healthier than livestock
meat.
ENVIRONMENT
• Animal production for food has been one of major cause for
air, water pollution and global warming.
• Cultured meat looks to provide an environmentally conscious
alternative to traditional meat production.
• Research has suggested that environmental impacts of
cultured meat would be significantly lower than normally
slaughtered beef.
• A study by researchers at Oxford and the university of
Amsterdam found that cultured meat was "potentially ...
much more efficient and environmentally friendly",
generating only 4% greenhousgas emissions, reducing the
energy needs of meat generation by up to 45%, and requiring
only 2% of the land that the global meat/livestock industry
does.
• Vertical farming may completely eliminate the extra farm land
in rural areas.
Role of genetic modifications
• Techniques of genetic engineering such as insertion, deletion,
Silencing, activation or mutation of genes are not required to
produce the cultured meat.
• Cultured meat production allows the biological processes that
normally occur within an animal to occur without an animal.
• Since cultured meat is grown in a controlled, artificial
environment, some have commented that cultured meat
more closely resembles hydroponic vegetables, rather than
GMO vegetables.
• Fortifying cultured meat with nutrients such as beneficial fatty acids is
one improvement that can be facilitated through genetic
modification.
• The same improvement can be made without genetic modification, by
manipulating the conditions of the culture medium.
• Genetic modification mayalso play a role in the proliferation of muscle
cells.
• To avoid the use of any animal products,the use of photosynthetic
algae and cynobacteria has been proposed to produce the main
ingredients for the culture media, as opposed to the very commonly
used fetal bovine or horse serum.
Religious consideration
• With the development of cultured meat as a potentially
large-scale product in the coming years, concerns from the
Islamic faith regarding its viability are becoming increasingly
important.
• The islamic institute of Orange County in California has
responded to the Islamic consumption of embryonic stem
cell cultured meat saying, "There does not appear to be any
objection to eating this type of cultured meat.
Economic
• The production of cultured meat is currently very expensive
– in 2008 it was about $1 million for a piece of beef weighing
250 grams (0.55 lb)[32] – and it would take considerable
investment to switch to large-scale production.
• In 2016, the cost of production of cultured beef for food
technology company Memphis Meats was $18,000 per
pound ($40,000/kg).As of June 2017 Memphis Meats
reduced the cost of production to below $2,400 per pound
($5,280/kg).
Conclusion
• All discussion about artificial meat refers in fact to ethical issues of
different kinds:
(i) the right to kill animals to eat them and animal
suffering,
(ii) protection of the planet,
(iii) human health promotion and
(iv) fair trade.
• For each of these groups of ethical criteria, arguments canbe put
forward sometimes in favour or sometimes against this new
technology.
Thank you..