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Cell Based Meat

Cell Based Meat

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  • GS3 || Science and technology || Biotechnology || Agriculture & Biotechnology

Why in news ?

  • The Department of Biotechnology has decided to fund the Centre for Cellular and Molecular Biology (CCMB) and the National Research Centre on Meat for research on cell-based meat.

What is it?

  • Cell-based meat, also called clean meat or cultured meat, is nutritionally equivalent to conventional meat, and tastes, smells, looks and feels exactly the same. The only difference is in the way it is produced.
  • Rather than raising livestock and slaughtering them for meat, cell-based meat is produced through ‘cellular agriculture’, with animal cells being cultivated into meat.

How cultured meat is made?

  • The first step is to take some cells from the muscle of an animal, such as a goat we’re making goat meat, which is done with a small biopsy under anaesthesia.
  • The cells that are taken are called “myosatellite” cells, which are the stem cells of muscles. The function of these stem cells within the animal is to create new muscle tissue when the muscle is injured. It is this inherent talent of the stem cells that is utilised in making cultured meat.
  • The cells are placed in a medium containing nutrients and naturally-occurring growth factors, and allowed to proliferate just as they would inside an animal.

Why It’s the Future?

  • Lab-grown meats be at the old-fashioned kind in two areas: They’re better for body and they’re better for the environment.
  • Clean meats are grown in a sterile environment, meaning that you’ll avoid bacteria found in traditional meats.
  •  The environmental benefits might outweigh your personal benefit, as the UN’s Food and Agriculture Organization notes, animals raised for food make up 14.5 percent of total carbon emissions across the globe.