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.