More and more countries are giving the green light to farm meat as a more sustainable and humane alternative to traditional production methods.
The USDA recently gave California-based companies the green light to sell lab-grown chicken products. This means that soon residents of the country will be able to eat chicken raised from animal cells and fertilized eggs, writes HealthDay.
Focus.Technologies own telegraph channel. Subscribe so you don’t miss the latest and exciting news from the world of science!
It’s important to start with the fact that lab-raised chicken is real meat, but raised in a different way. Instead of raising and killing animals, scientists can produce meat by culturing animal cells in tanks. These cells are fed with a liquid containing amino acids, fatty acids, sugar, salts, vitamins and other elements necessary for growth. After about three weeks, the cells mature and turn into meat that can be harvested and processed.
One of the main advantages of lab-grown meat is its ability to solve environmental problems. Traditional livestock farming requires large amounts of land and water to raise animals for consumption. Lab-grown meat can significantly reduce the need for these resources and lead to a more sustainable food production system.
What’s more, lab-grown chicken is already recognized by the U.S. Food and Drug Administration as safe to eat. The approval of the Ministry of Agriculture is an important step towards the commercial release of these products.
Interestingly, Singapore was the first country to allow the sale of farm meat. Now that the US is doing the same, lab-raised chicken is slowly gaining global acceptance as a viable alternative to traditional meats.
According to reports, lab-raised chicken tastes very similar to farm-raised chicken. Chicken looks, smells and tastes the same as traditionally cooked chicken, although the color is slightly paler.
While lab-grown chicken looks promising as a meat-producing alternative, there are still challenges to overcome before it can be widely used by consumers. Currently, it cannot be produced on a large scale, which limits its availability in the markets. Additionally, the manufacturing process is costly, making it more accessible to wealthy consumers rather than the general population. Ricardo San Martin, director of the laboratory at the University of California at Berkeley, expressed concern about the potential environmental impact. He wondered if lab-grown meat would replace traditional meat for the general population or primarily target the wealthier segments of the population.
However, the introduction of lab-grown chicken represents an important step in the search for alternative and sustainable food sources. More than 150 companies worldwide are actively working to produce lab-grown meat from a variety of animal sources, including chicken, pork, beef and lamb. As research and development in this area continues, humanity can expect many exciting advances leading to more options for those seeking a more sustainable and ethical approach to their food choices.
Previously Focus He wrote about how steaks and chops destroy our DNA. Researchers have found out how foods cooked at high temperatures affect the human body.
Moreover Focus He wrote that scientists are growing pork steaks in the laboratory. The researchers said their fillets were not inferior to normal in terms of appearance, smell, or even taste sensations.
Source: Focus
Ashley Fitzgerald is an accomplished journalist in the field of technology. She currently works as a writer at 24 news breaker. With a deep understanding of the latest technology developments, Ashley’s writing provides readers with insightful analysis and unique perspectives on the industry.