Lab Grown Meat

Lab Grown Meat

Subject : Science and technology

Section: Biotechnology

Concept :

• We have had two recent reports in the Indian press about making meat in the lab: one in The Statesman, and the second one in The Hindu.
• They both focussed on the Indian efforts in making meat in the laboratory, rather than killing animals on the farm or in specially constructed slaughterhouses.
• In fact, the making of meat in the laboratory has been going on both in the U.S. and Europe.
• The idea is not to kill the animal for flesh but to save it and grow its meat in the laboratory.
• As the article in The Statesman points out, there are several reasons why lab-cultured meat is a better option: there is zero cruelty; lab meat can be made with much less fat, no cholesterol and no saturated fats, thus healthier for the consumer; once the lab meat is available in the future, it may become cheaper than conventional meat and; lab meat will have less environmental impact.
• In India, the Department of Biotechnology (DBT) offered a grant to the Centre for Cellular and Molecular Biology, Hyderabad for culturing meat in the lab from animal cells.
• Currently, there are a few private labs in India that produce cultured meat.

Lab-Grown Meat

• Lab-grown meat, officially known as cell-cultivated meat, refers to meat that is grown in a laboratory setting using isolated cells derived from animals.
• These cells are provided with the necessary resources, such as nutrients and a suitable environment, to replicate and grow into edible meat.
• The process typically takes place in bioreactors, specialized containers designed to support the cellular cultivation process.
• The first country to approve the sale of alternative meat was Singapore in 2020.

How is lab-grown or cultured meat different from plant-based meat?

• The latter is made from plant sources such as soy or pea protein, while cultured meat is grown directly from cells in a laboratory.
• Both have the same objective: to offer alternatives to traditional meat products that could feed a lot more people, reduce the threat of zoonotic diseases, and mitigate the environmental impact of meat consumption.
• In terms of cellular structure, cultured or cultivated meat is the same as conventional meat — except that cultured meat does not come directly from animals.
• Cell-Cultivated Chicken:
• Cell-cultivated chicken refers to chicken meat grown in a laboratory setting using isolated cells that have the resources needed for growth and replication.
• Bioreactors, specialized containers designed to support a specific biological environment, are commonly used to facilitate the cultivation process.
• Once the cells reach a sufficient number, they are processed, often with additives, to enhance texture and appearance, and prepared for consumption.