BY MICHAEL FISHER
Within recent years, the technology has been developed to grow meat in vitro. This means that regular muscle and fat cells can be forced, through a complicated process, to proliferate and divide creating meat (1). Two distinct methods are available for creating this in vitro meat. The first creates loose muscle cells ideal for minced meat, while the second would create a form of meat that would look similar to a conventional variety. Some researchers believe that this in vitro meat is ready for consumer production, and even believe that they can alter the properties of the meat to one day be more healthy than the conventional variety (2). Researchers believe that they have the technology to reduce the saturated fat content, as well as adding Omega 3 fatty acids. The process would also potentially expose the meat to less bacterial sources, as it wouldn’t need to be grown on an animal. In vitro meat is currently expensive, but is projected to be the same price as conventional meat and only twice the price of conventional chicken.
My question is simple. Do the vast benefits of this new technology outweigh other negative factors? What do you think?
o Possibly more healthy
o Cheaper as the technology expands
o No animal welfare concerns
o Hormonal Risks (similar growth hormones are used with in vitro meats as are used with conventional practices)
o Meat may not be as appealing visually
o Costly research must be done
o Huge amounts of jobs would have to be reallocated to accept this new market
1) Siegelbaum, D.J. (2008-04-23). "In Search of a Test-Tube Hamburger"
2) Macintyre, Ben (2007-01-20). "Test-tube meat science's next leap"