Cultured meat

Cultured meat, also called clean meat, synthetic meat or in vitro meat, is meat grown from in vitro animals cell culture instead of from slaughtered animals. It is a form of cellular agriculture.

Cultured meat is produced using many of the same tissue engineering techniques traditionally used in regenerative medicine. The concept of cultured meat was popularized by Jason Matheny in the early 2000s after co-authoring a seminal paper on cultured meat production and creating New Harvest, the world’s first non-profit organization dedicated to supporting in vitro meat research.

In 2013, Mark Post, professor at Maastricht University was the first to showcase a proof-of-concept for in-vitro lab grown meat by creating the first lab-grown burger patty. Since then several cultured meat prototypes have gained media attention, however, because of limited dedicated research activities, cultured meat has not yet been commercialized. In addition, it has yet to be seen whether consumers will accept cultured meat as meat.

Besides cultured meat and in vitro meat, the terms vat-grown and lab-grown meat have all been used by various outlets to describe the product.

Clean meat is an alternative term that is preferred by some journalists, advocates, and organizations that support the technology. According to the Good Food Institute, the name better reflects the production and benefits of the meat and surpassed "cultured" and "in vitro" in media mentions as well as Google searches.

The theoretical possibility of growing meat in an industrial setting has long captured the public imagination. Winston Churchill suggested in 1931: "We shall escape the absurdity of growing a whole chicken in order to eat the breast or wing, by growing these parts separately under a suitable medium."

This page was last edited on 17 June 2018, at 19:18.
Reference: under CC BY-SA license.

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