The Pros And Cons Of Meat

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In 1932, Sir Winston Churchill, the orator and the former prime minister of the United Kingdom, once envisioned that in 50 years from now on we would be growing edible animal parts with a suitable method to “escape the absurdity of growing a whole chicken”. During that time, everybody thought that his vision is such an airy-fairy perspective until now. Notwithstanding Churchill’s prediction is 30 years late, but on 6th August 2013, it was upon us. On that day, the first fresh cooked lab-grown beef burger was served by Professor Mark Post of Maastricht University. The procedure is that he uses a stem cell from a muscle tissue of the cow and plants it in a petri dish, coupled with trots a growth serum regularly. Till recently, the artificial meat project has grown step by step, but still couldn’t hit it big because apart from a side that supports this idea, the majorities think that it is not the right solution. According to EU survey of the public, 54% of participants said no to the lab-grown meat while 6% said…show more content…
An In vitro meat has the features of being a healthy food because it is cultured in a hygienic laboratory and always in the hands of many food-sci professionals. In as much as the meat itself developed from a tiny muscle tissue so there would be no fat in a meat texture at all. Hence, it is an idealistic food of the future for those who on a diet. On the contrary, “I was expecting the texture to be softer,” said food scientist Hanni Ruetzler. Even though it consists several potentials that sound amazing, some comments still go against it because the texture purely came from the muscle tissue, there is no fat to make the beef juicy and as tasty as the real one. However, the people who are now in charge of innovating this product keep developing to reduce the taste gap between the real and the artificial one. On account of this, lab-grown meat would be able to flourish in a meat industry for

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