Is Meat Becoming Part Of The Human Diet?

Do you really know what is in your meat? What about what happens to the meat after it is slaughtered? Fortunately, the conditions have gotten much better throughout the years. But many years ago, in the early 1900s meat consumers bought spoiled and rat infested hams that were produced by the meat industries. Nowadays, the meat industry has improved to a certain extent. Today, about 80% of all U.S. feedlots are injected with hormones (Lerner). Americans should know what they are eating. This is important in the meat industry because they are the producers of all the meat that we eat. The meat industry has improved and is much better than the 1900s, but still not at as ideal as everyone thinks it really is.

Every year, an average American will consume approximately one hundred-twenty six pounds of meat. This meat can be traced back to factory farms where the animals are kept to be tortured to turn into a product for the appetite of humans. The terrible treatment these animals are forced to endure is the outcome of the greed and want for a faster production of their product. The industry of factory farming works to maximize the output of the meat while maintaining low costs,but will sadly always comes at the animals’ expense.

The conditions in slaughterhouses are wrong, and need to change. From a Ted Talks video a man, Mark Bittman, stars in it and states “... We don't need animal products...We're not born craving Whoppers or Skittles…” (Ted Talks). Therefor, we are not born craving meat. There are many other ways we can get the everyday protein we need without consuming animal products. One way we can get protein is from nuts, beans, or even

In spite of increasing data which points towards the unsustainability of our meat industry, a report called the “Factory Farm Nation,” published by the Food and Water Watch, indicates that the U.S. meat industry has continued to grow over the last decade.

Meat is one of the most basic building blocks of human life. We have relied on meat in one way or another virtually since the dawn of time. Humans as a whole have become almost dependent on the constant and readily available supply of meat, in some way or another. Yet, what our over consumption of animal meat has done to the meat market is unacceptable, to say the least. Industrialized meat has left such a stain on the environment, human health, and the overall well-being of the animals we consume. In the article, “Tenderloin’s a Steal, But At What Moral Price?” by John Kessler, the question of whether or not to buy the industrially raised tenderloin or spend a few extra bucks on the sustainably raised tenderloin comes up. To lessen the

Research and studies on synthetic meat reveal that is proper and necessary in order to maintain the supply and demand required for the expanding population. While some might say that it is morally incorrect it is what will save the world from becoming extinct. As of today, in-vitro meat is only an idea for the future. Scientists are beginning to research synthetic meat more because of the rising amount of controversy

Since this technology is fairly new and is undergoing development, it has not reached the hands of consumers as yet. Dr. Post plans on having a public display of taste testing the hamburger. He has already tried the meat in his lab and claimed that without any fat, the tissue “tastes reasonably good”. There are questions regarding safety and costs, however, whether this meat could affect our organs and make them weaker or indirectly harm in a way like alter DNA as red meat does, and whether this technology can improve enough to make the costs go down to produce in-vitro meat. One last concern is whether more than one square centimeter of muscle meat can

Meat, everyone loves meat. Well, except for vegetarians. I for one am a meat lover; if you asked me to choose between a healthy salad and an oily heart attack burger, I would go for the burger. I eat fast food once in a while, and I do like the burgers. At times, I would wonder where the meat comes from since it tastes different from burgers that come from actual restaurants. Many people other than me eat fast food daily and have become a habit for them. In addition, due to the rise in costumers, fast food industries opened many more restaurants, which led to a higher demand of meat. Due to this high demand for meat, meat industries are starting to use various ways to produce meat quickly. However, speeding up the processes can cause meat

Feedlots are managed facilities where livestock, notably beef cattle, are confined to produce beef for Australian consumers. They aim to increase the amount of meat each animal produces to meet the growing demands of the Australian export market. Associated with the process of confining cattle, are a number of detrimental effects and ethical issues, such as the number of hormones being introduced into the cattle’s diets. Hormones are chemical substances made by cells in one part of the body and released to regulate responses elsewhere in the body (Marcus, 2010). Produced by pituitary glands, growth hormones regulate body composition, body fluids, muscle and bone growth and sugar and fat metabolism. Within feedlots, growth hormones are

A growing issue in the world today is the use of antibiotics and growth hormones in animal production industry. However, for over sixty years Americans have been exposed to hormones on a regular basic when they consume beef. (Organic Consumer Association) On average eighty percent of all feedlot cattle are given hormones to help them grow at an increased rate. (Communication Foundation) “In 1988 the European Union banned the use of all hormone growth promoters.” (Organic Consumer Association)

The time has come for a new era of meat products. Lab-grown meat is now getting ready to hit the shelves! So far, the idea of all the bloodshed while farming animals for meat has been of distaste even for meat lovers. Memphis Meats has come up with an innovative idea of using animal cells grown in the lab to be used as meat. This idea is environment-friendly and humane as well. Uma Valeti, the CEO of Memphis Meats truly believes lab-grown meat to be the future.

Veggie burgers and imitation milk. Not everybody’s first choice for making a meal. Although the demand for meatless products is a growing market, many are opposed to the idea of eating “fake” meat. An upstart company called Impossible Foods, has changed the face of meatless meat with their new product. It is being praised for its likeness to actual beef. An article titled “The End of Meat?” by Financial Post states that “It’s crispy brown on the outside and juicy pink on the inside. It sizzles when it cooks, gives off a meaty smell and even bleeds.” (Brownell, 2016) The introduction of this product creates a situation that mirrors many of the topics touched on in Eveline Adomait’s Cocktail Party Economics.

Most people wouldn’t; the thought of eating meat grown in labs is off-putting to people. On top of being quite off-putting, because no one is sure of the long-term effects of in vitro meat yet, many would not be willing to risk it. The world’s first in vitro burger was made with about 20,000 thin strips combined, and was publicly tested by only two people (Szondy). Hanni Rutzler, a nutritional scientist, who said “It’s close to meat, but not as juicy” and Josh Schonwald, a food journalist who commented that it “tasted like ‘an animal protein cake” (Zaraska). Neither of the tasters said it tasted like exactly traditionally cultivated meat, similar but not the same, showing that it isn’t up to the standards of already available meat. Before it’s even out in the market, cultivated meat has already been given negative nicknames, such as, “Frankenstein-meat” or “schmeat” (Zaraska). Supporters of in vitro meat insist that advertising would easily be able to overcome this image, but in the 1950s’s there was a case with a similar problem. Scientists cultivated algae as a source of protein and tried to market it to the public, but because algae is commonly known to have “its roots in pond scum” it didn’t do well in the market (Szondy). Like the circumstances of the algae project, it is very

Dutch researchers have been searching for a healthier, more environment friendly alternative for meat. For years, replicas have been in the process of being made- but now with current technology it's becoming easier than ever. A vegetable "steak" has undergone many tests to see how similiar we can make real meat and vegetable meat. The fibers are mimicted by soy proteins to give the "meat" the right texture. The taste is the hardest part to replicate because of the unique cells that are present in cows. On the other hand, in-vitro meat will begin to become regulated and eventually may become a commercial product.

Stem cell meat is also opening doors for vegetarians and giving hope to animal right activists. Animal right activist group PETA started this scientific wave of ideas of creating meat when in 2008, they announced a prize of US$1 million to anyone who could create a stem-cell version of chicken meat. 70 billion farm animals are only brought up to be slaughtered for our consumption each year, and they receive horrible treatment for their whole lifetime, from infections, limbs being cut off while conious, being only feed hormones and antibiotics that prevent disease and maximise their growth and food production. If stem cell meat gains popularity these factory farms will close down, and the animal right activists will have accomplished their