Research Paper On In Vitro Meat

Meat is part of a balanced diet. If humans stopped breeding animals for meat, then we would have to hunt all the wild animals for food. The wild animals will be hunted into extinction because of gluttonous meat-eaters. Because of factory farming, meat is now available at all time at the super market. This makes meat convenient to obtain and eat nutritionally. Meat contains all the essential amino acids that we need every day to remain as healthy individuals. Minerals and vitamins that are also beneficial to the growth and development of the human body are found in meat too. Eating specific types of meat such as fish provides healthy natural oils that cannot be found anywhere else. Abandoning meat as a source of nutrition means we will need to compensate with another source of sustenance.

The last forty-five years has seen a significant increase in world animal protein production. Since 1967 global production of poultry meat has increased by around 700%, eggs by 350%, pig meat by 290%, sheep and goat meat by 200%, beef and buffalo meat by 180% and milk by 180%. Livestock are increasingly important to the food security of millions of people. (Leyonhjelm 3)

The author of this work also is very knowledgeable on this topic because it is his area of expertise through much research and studying. While Yount is using questions from undergraduate students, they are easily understood questions. This article adds value to my research paper because it brings the humanity of eating meat into the equation. So as my research essay moves from the human biological need, or lack thereof, to consume meat, this article will help me bridge the gap because of the wide variety of opinions and facts that are presented within it.

While reviewing this website, I’ve come to understand that cloning meat is and has been treacherous to us for providing harm to our farm animals by giving them high doses of different chemicals, making them live with birth defects and making statements to deceive the public by saying it’s a harmless process that enhances and multiply the breed of animals when it really does not. The scariest part to this issue is our animals suffer and so do we if we’re meat consumers. (Dan Kedmey) Then studies have proven that bacteriological meat contamination in the US, for the first time was enacted in 1906 when the Pure Food and Drug Act was signed by laws in regards of banning infected and mislabeled products from the interstate commerce. Observations about those risks were associated with bacteriological meat contamination, and about how it should be regulated, has changed significantly since then. This article focuses particularly on changes that have occurred in bacteriological meat contamination standards in the US since the early 1980s when E. coli was for the first time identified as a new foodborne pathogen associated with the consumption of undercooked meat. The idea of cloning farm animals is to produce replicas of the animals with the highest economic value, for example the fastest-growing pigs or the highest-yielding dairy cows to make a profit off of. However the process of cloning itself causes our animals suffering. Animals with the highest economic value are prone to developing severe health problems, pushed to their physical limits; they are destined to a lifetime of suffering. The Cloning equals Cruelty campaign highlighted intrinsic animal welfare issues for selective breeding in animals for food, meat and dairy. Research also shows that many cloned farm animals are born with deformed organs and live short and miserable

Moreover, there are various problems with meat production process. To run a meat farm, it cost a lot of plant protein, freshwater, energy, and carbon dioxide from animal’s excretion, which is the main problem of air pollution. According to the article “Meat Analogues” (2017), to produce 1 kg of grain fed beef takes 5 to 40 times more water than 1 kg of cereal grains. In addition,

“Scientists at the Roman L. Hruska U.S. Meat Animal Research Center (MARC) are developing scientific information and new technology to solve high priority problems for the U.S. beef, sheep, and swine industries. Objectives are to increase efficiency of production while maintaining a lean, high quality product; therefore, the research ultimately benefits the consumer as well as the production and agri-business sectors of animal agriculture. The research is directed toward problems of national concern and to meeting USDA 's Action Agencies ' research needs. Research approaches involve multidisciplinary

In research it is essential to find alternatives to meat products. This is because, meat products boasts a significantly higher Waterfoot print than crops alone. This is based upon the theory of biotrophism, plants absorb 1% of the energy of the sunlight and herbivores only gain the benefits of 10% of the energy supplied by plants. Therefore, humans only gain 1% of the total energy from the crops. However, despite this humans tend to choose meat products over plant ones. Therefore, coming up with meat product alternatives is essential to the fight against climate change.

When meat arrives in the supermarkets, it appears in neat and nicely wrapped packages under bright lighting; fresh, clean and detached from its source, sometimes ground or covered in spices, and largely cut in such a way that we cannot even tell by looking which part of the animal the tissue comes from (Hopkins 580). There is already a missing link in our knowledge about the meat people eat, so lab grown should be an easy transition onto the shelves. The bioengineering required to make "invitro meat" is an offshoot of the technologies being developed to grow tissue from stem cells for medical transplants. Researchers in the Netherlands grew a small amount of pork from harvested pig cells, so lab produced meat could be on the menu within five years (Grose 1). These are not meat substitutes, or ‘‘artificial’’ meat, or meat-like substances that are conglomerations of soy products and gelatins, it is genuine meat, genuine animal muscle tissue that requires no animal suffering and no animal death to produce (Hopkins 581).

It seems like Lab-grown meat development has captured the attention of many, on the negative effect on our environment. As a result of conflict matter regarding on what are the chances that all of the farm grown meat will be consumed or processed in the future or will it be consumed. The fact that by producing lab-grown meat could have a possible benefit to wildlife preservation

Today, the average European consumes over 80 kilograms of meat every year. If you’re familiar with the heavy burden meat production and consumption places on the environment, this is dreadful, but rational information. Meat production is known to require an immense amount of energy, resulting in it being far less efficient than eating crops, but also contributes to increased greenhouse gas emissions and consuming meat has to potential to seriously harm your body, to only mention a few of meats downsides. The obvious way to draw nearer to solving these problems would be to eat less meat or cut out meat from your diet entirely, a trendy path an increasing amount of people are taking, but alas, all too few. This article is written in hopes of convincing more people to follow this path, restoring our environment, one

Stem cells offer much hope for medical advancement because of their ability to grow into almost any kind of cell. Stem cells are crucial to develop organisms. They are non-specialized cells which have the remarkable potential to develop into many different cell types in the body during early life and growth. Because stem cell are a non-specialized cell can develop into any cell it wants within the organism it inhabits without limit to replenish other cells as long as the person or animal is still alive. Which mean under experimental condition, they can be induced to become tissue or organ- specific cell with special function? In some organs such as the gut and the bone marrow, stem cell regularly divide to repair and replace worn out or damaged tissues.

Global meat production rose to a new peak of 308.5 million tons in 2013, according to the UN Food and Agriculture Organization (FAO), a more than fourfold increase over the last five decades. Even more startlingly, meat production has grown 25-fold since 1800 (Horrigan, Lawerence &Walker, 2002). Globally, agriculture utilizes nearly 70 per cent of the world 's available freshwater. One-third of that percentage is used to grow grains to feed to livestock (ECOS, 2014). While the global meat industry provides food and a livelihood for billions of people, it also has significant environmental and health consequences for the planet. Over half of the water used in meat production

Currently, in-vitro meat is still in the making. The first in vitro meat hamburger was made in 2013 in London. Physiologist Mark Post was the first to create the in-vitro hamburger. The two-year process of creating the burger cost about $325,000. The unveiling of the first in-vitro meat burger was a huge accomplishment. There were various taste testers there to try the meat and there seemed to be a reoccurring theme: it tasted like real meat! Although there is still some testing and remodeling to be done on how to make it better because there is a lack of fat that does not give it the natural juiciness like a regular hamburger, the first in-vitro meat hamburger proved to be a success. It proved that the “impossible” can and will be done. However, the lingering problem right now is the high consumer costs. Since in-vitro meat is not as prevalent and high grossing like real grass fed meat, the cost to buy and produce it is very high. People have been trying to make predictions of when in-vitro meat will become available to the public as a reasonably affordable option, but there is no true answer. Realistically, most experts hope that cultured meat will be on the market in the next 10-20 years. Several people think this next phase

Consumption of meat by humans creates several problems. First and foremost, raising animals for food compromises the environment. For example, it takes a large amount of natural resources to sustain the meat industry. The use of water, land, and food to raise animals for human consumption is not an efficient use of our limited resources. In contrast, it is more efficient to feed humans directly than to use land, food, and water to feed animals to be used as food. There are shortages of fertile land, clean water, and food in several third world countries. Many of these countries’ resources are allocated to produce feed for animals in developed countries around the world. As a result, the citizens of these countries are stricken with water and food shortages, while their crops are feeding cattle from across the globe. However, this problem can be solved by adopting a vegan diet. The vegan diet will allow a more efficient use of resources that in turn can be used to feed starving men, women, and children throughout the world. Consequently, more people in the world could be fed if the land used to grow feed for animals was used to grow food for humans.

In the next few decades, meat consumption is expected to increase. Currently, U.S is the highest meat-consuming nation in the world. In order to produce meat, livestock has to be raised, fed, and slaughtered. At the moment, livestock production is responsible for contributing to the negative environmental effects because livestock production results in greenhouse gas emissions, livestock production requires a lot of water, and livestock production takes up a lot of agricultural land. One way to minimize the environmental damages of livestock production is to replace regular meat with cultured meat. Studies that compared the environmental impact of cultured meat to the environmental impact of regular meat were analyzed. The findings of few scholars who objected to the idea of the cultured meat were also studied. Current research suggests that large-scale production of cultured meat might not be feasible. Also, cultured meat may not be nutritionally on par with regular meat and may pose health risks. To conclude, although there are environmental benefits that can spring up from replacing regular meat with cultured meat, the complications and the disadvantages involved with the science and the production of cultured meat outweigh the potential environmental advantages.