1. This site uses cookies. By continuing to use this site, you are agreeing to our use of cookies. Learn More.

Lab meat

Discussion in 'Biology' started by amusicsite, 10 Apr 2017.

  1. amusicsite

    amusicsite dn ʎɐʍ sᴉɥ┴ Staff Member

    Location:
    UK
    https://arstechnica.com/science/201...-are-willing-to-eat-lab-grown-meat-regularly/

    Remember them £250,000 lab made burgers? They can now make them for about £10... The question is "will people eat them?" Well it appear there may be a market after a survey show that some people will, even meat from animals we would not otherwise consider like cats, dogs and horses.

    My take is that a lot of the 'traditional meat' is so pumped full of steriods, antibiotics, growth hormones and the like that I stopped eating meat. Though I would not be overly against the idea of eating lab made meat in a well regulated market. Not sure I'd be one of the first in line to try it out though...
     
  2. classic33

    classic33 Veteran Geek

    May be the only way forward.
    So here is the good news for lab-grown meat: According to its producers, lab-cultured beef or pork can be made completely free of heme iron. “I think that removing heme iron from meat would make for a colon-safer product,” says Graham Colditz, a cancer researcher at Washington University in St. Louis who has no association with the groups producing lab meat.

    Another thing that might be removed from cultured meat, or significantly reduced, is saturated fat, which raises the level of bad cholesterol, increasing risk of stroke or heart disease. Healthier omega-3 fatty acids could take its place. “Stem cells are, in principle, capable of making omega-3 fatty acids. If we can tap into that machinery of the cell, then we could make healthier hamburgers,” says Post, who is working on the fat content of lab-grown beef.

    Unfortunately, potentially carcinogenic compounds found would be harder to get rid of. Among them are nitrites and nitrates, preservatives that are commonly used in processed meats such as ham and bacon.

    According to Post, because cultured meats are sterile, they would require much less nitrate to stay safe to eat. On the other hand, nitrites and nitrates are also used to prevent oxidation in products such as hot dogs, so that they don’t lose their appealing color. Lab-grown sausages and hams, Post says, would be “very similar to regular meat” because the compounds would still be needed to preserve the meat’s appearance."

    As to traditional meat being pumped of steroids
    Canada’s Beef Cattle Research Council (BCRC) has collected some interesting stats on the estrogen level in beef.

    A 75-gram serving of beef from cattle treated with hormone implants contains two nanograms (ng ~ one billionth of a gram) of estrogen.

    “A person would need to eat 3,000,000 hamburgers made with beef from implanted cattle to get as much estrogen as the average adult woman produces every day, or 50,000 hamburgers to get as much estrogen as the average adult man produces every day,” says BCRC’s science director, Dr. Reynold Bergen.

    “Beef is a really excellent source of protein, zinc, iron and a lot of other essential nutrients. It’s a really poor source of hormones.”

    Considering there are about 45,000 ng of estrogen in 75 grams of white bread, the bun probably has far more estrogen than the beef!

    If you need an explanation to go with the stats, the short of it is that cattle, alongside people and all other animals and plants, naturally produce hormones that are vital to growth, development and health. That’s why meat and plants can never be hormone-free.

    https://www.canadiancattlemen.ca/2014/12/09/straight-talk-on-hormones-in-beef/

    See also http://www.beefresearch.ca/