{"id":33828,"date":"2020-06-17T01:35:00","date_gmt":"2020-06-17T01:35:00","guid":{"rendered":"https:\/\/scienceofthetime.net\/?p=2513"},"modified":"2021-08-09T17:14:45","modified_gmt":"2021-08-09T15:14:45","slug":"to-meat-or-not-to-meat-2","status":"publish","type":"post","link":"https:\/\/scienceofthetime.com\/dlc\/2020\/06\/17\/to-meat-or-not-to-meat-2\/","title":{"rendered":"TO MEAT OR NOT TO\u00a0MEAT"},"content":{"rendered":"
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What is it<\/h4>\n

Do you love to eat meat, but you know the impacts of the food industry on our climate, and still don\u2019t conform to the way animals are treated? Well, maybe the solution will be in the very near future. Producing \u201csustainable meat\u201d has moved the universe of startups. \u201cPlant-based Meat\u201d or \u201cClean Meat\u201d are terms that have been used to describe two different types of innovations that appear as alternatives to traditional meat consumption.<\/p>\n

Contrary to what we are used to seeing in conventional agriculture, these two types of meat are not obtained by raising and killing animals. And the answer comes from bioengineering.<\/p>\n

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The most famous versions of the Plant-based Meat type are from two food technology companies: Beyond Meat <\/a>and Impossible Burger<\/a>. Both companies manufacture \u201csustainable meat\u201d from the manipulation of vegetable protein cells, without the use of animals, but with the same flavor and texture as traditional meat.<\/p>\n

On the other side we have an even more curious version that is being called Clean Meat (also called cellular, cultured, or synthetic meat). Its production starts from the use of cells taken from live animals, without being harmed. Through bioengineering processes, cells are placed in an environment conducive to multiplying and transforming into pieces of muscle tissue and fat that resemble meat from real animals.<\/p>\n

Today\u2019s clean meat startups (and we could name here more than ten big startups <\/a>around the planet) are tackling everything from fried chicken to foie gras, and many look likely to reach supermarkets and restaurants within the next five years.<\/p>\n

Why it\u2019s Cool<\/h4>\n

\u201cA recent study by Oxford University found growing meat in a lab rather than slaughtering animals would significantly <\/em>reduce greenhouse gases, along with energy and water use<\/em><\/strong><\/a>. Production also requires a fraction of the land needed to raise cattle. In addition it could be customised to cut the fat content and add nutrients.\u201d BBC<\/em><\/p><\/blockquote>\n