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Lab-cultivated meat - Pros and cons
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Many people have heard from older individuals that in the past, meat tasted different, was healthier, and was free from chemicals. Products obtained from the countryside or with an eco-certificate were perceived by society as being of better quality than those available in butcher shops or supermarkets. However, in light of changes in the natural environment, food modification is necessary for it to truly be environmentally friendly and not pose a threat. A growing number of scientists and society are expressing interest in laboratory-cultivated meat. Can it truly replace traditional meat? What are its benefits and drawbacks?
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An intricate past connected to food
In the distant past, man's health was directly related to nature plants, animals, and climate. The basis of the diet was meat, which was complemented by plant-based foods. A significant event was the development of agriculture and the domestication of animals, which took place relatively recently, around 10 000 years ago. In order to observe agriculture and benefit from it, people had to abandon their nomadic lifestyle. The first domesticated animal was a dog, which was probably domesticated 15 000 years ago in China. Sheep and goats were domesticated around the same time as agriculture developed. The sedentary lifestyle required people to keep their meat source close to them, as they no longer moved for food procurement. 7 000 years ago, cattle farming began, but agriculture developed only 4 000 years later. Pigs were domesticated at the same time, but horses only 5 000 years ago. Domestic fowl began to be kept 3 000 years ago. Therefore, meat was readily available and together with grains formed the basis of human nutrition. People learned to benefit from other goods such as wool or milk. Possessed cattle, poultry, and pigs became signs of wealth.
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Increase in demand for meat products
When E. Jenner discovered the smallpox vaccine in 1796, it had a significant impact on population growth and increased demand for food. There was an attempt to automate the milking, processing and pasteurization of food products to increase the speed and quantity of food production. After World War II, there was another significant population growth, and in the last 50 years the production of poultry, grains, and eggs has increased twelvefold, while the production of milk and beef has doubled. These numbers continue to rise.
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How does nature regard this?
In recent times, attention has been drawn to the depletion of the natural environment required for meat production (fields, water), as well as the generation of waste during this process. Currently, 37% of methane production and 10-12% of carbon dioxide emissions, which are the result of human activity, originate from the meat industry. This is more than the entire transport sector on land, water, and rail combined. It is worth mentioning that the meat industry consumes vast quantities of water. The average water consumption for meat production is: Poultry: approximately 4300 liters/kg Pork: approximately 6000 liters/kg Beef: approximately 15000 liters/kg The provided values take into account the amount of water needed from the birth of the animals, such as a cow or pig, until the product reaches the store shelf. Nevertheless, meat consumption continues to rise, especially in developing countries, where meat consumption is regarded as a symbol of higher social status. To decrease the greenhouse effect, decrease water consumption, and prolong the use of land and fields, interest in the production of meat from cell cultures has emerged.
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Lab-grown meat, the process behind the creation of artificial meat
Winston Churchill, a well-known animal lover, is credited with inventing the idea of making meat without animals, but it took almost eighty years before this plan was actually implemented. The first burger was made in a lab in 2013, and it cost a significant amount, but he hoped to increase this kind of production in the coming decades. The process of producing lab-grown meat starts with taking a few muscle fibers from an animal. These are then subjected to various enzymatic reactions to break them down into smaller components and isolate what are called satellite cells. The next step is to place these cells in a nutrient medium where they multiply. Finally, the cells mature, begin to differentiate, combine, and grow - at this point they start to resemble muscle fibers.
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Benefits and drawbacks of lab-cultivated meat
One of the major disadvantages is the lack of a natural immune system that would protect it from pathogens, which increases costs. The other problem is that the meat cultivated in the laboratory will most likely be free of the common bacteria and flavors, which means it will not require the use of antibiotics. However, the cultivation environment can provide the perfect conditions for the development of other pathogens. The production process will have to run under strictly defined sanitary conditions, which will increase costs. However, the problem is that it will probably be free from the flavors and flavours of human beings, which means that the producers of this type of meat will also need to focus on improving its taste. Scientists understand that taste plays a crucial role here. This kind of product can be enriched with vitamins and minerals, making it an element of prevention for many diseases related to malnutrition. It is even possible to develop products that will not be associated with an increase in cholesterol. However, there are also opponents who are against the consumption or production of this type of meat due to the use of 'chemistry' and genetic knowledge.
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• 22.10.2026
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