As per recent research by Vive Research, meat can be grown for the global market, just like growing plants at home. Believe it or not meat can be developed in an incubator at home from cultured meat available in supermarket. Scientists have recently developed frog and mouse meat in the lab and are looking forward to grow chicken, beef and pork in the same way. Scientists definitely designed this development keeping in mind the health factor and commercial functionality of the meat industry. As per Jason Matheny, one of the founders of Vive Research:
Meat, as it’s produced right now has a number of disadvantages. First, it causes heart disease because of the high level of fat. We also get a high level of contamination. In the United States, about half of the chicken carcasses that reach grocery stores are contaminated with salmonella or campylobacter.
Well we see the reduction of fat and warding off of possibilities of bacterial diseases from meat due to infections. Though the meats produced have the texture of ground meat that can be used in burgers yet they taste nothing less than chicken nuggets or sausages. The few challenges lying head is the industrial production of cultured meat and making it acceptable in the market. But Matheny is sure of the market as he says:
I think that consumers will be ready for this, they have already shown remarkable willingness to accept products of biotechnology. We don’t think there that there will be any difference between the meat that you can find in chicken nuggets or a hamburger or sausage and meat that’s produced in an incubator and processed the same way given the same type of seasoning.
The proponents and opponents can fight for conservation of species and the methods of cell extraction and U.S. Food and Drug Administration might have its own say, but the fact that it is going to put an end to the issues bothering pork, beef and chicken consumption cannot be repudiated and will definitely get huge profits for the poultry and culinary industry. As for me I cannot miss out the aroma of fresh meat from my meat maker.
Via: Ecofriend
