Cultured meat

1. Presented by: Raheel bashir
I.D. No.: 48150
Date
11/04/2015

2.  “ Fifty years hence we shall escape
the absurdity of growing a whole
chicken in order to eat breast or wing
by growing these parts superlatively
under a suitable medium”. Winston
Churchill, in 1932,

3. Meat production present
scenario
Meat is an important nutritional and social
factor for the human race and meat
consumption is expected to increase in years to
come.
Global meat consumption is estimated to be
311.8 million tonnes (2014), growing @ 4.7 mt
(FAO 2014)
It is difficult to meet this required demand from
existing livestock systems.
Conventional meat production may be capable
of feeding a population of 9 billion, but at very

4. Drawbacks of Conventional Meat
production
 Risk of Nutrition related diseases
 Food borne pathogens found in meat.
 Inefficient use of resources.
 Environmental Pollution.
 Use of farm animals.
contd….

6. Raising livestock produces 20 % of human-related
greenhouse gas emissions.It is responsible for
more greenhouse gas emissions than the
transportation sector.
( FAO 2006)

7. Solution??
In-vitro Meat
It is the idea of manufacturing meat products
through tissue engineering technology.
The main purpose of this progressive
technology is to produce animal meat without
using an actual animal.
Also called as Victimless meat, Cultured meat,
Shmeat, Hydroponic meat, Test-tube meat

8. Basically Stem cells are taken painlessly from live
animals and are put into a culture media where
they start to multiply and grow , independently
from the animal.

9. 1912 Alexis Carrel managed to keep a piece of
chicken heart muscle alive and beating in a
Petri dish
1999 Van Eelens (In Vitro Meat Godfather)
theoretical idea was patented.
 2002 muscle tissue from common gold fish
was cultured in a petridish.

10. In Vitro Meat production idea got
boosted up as NASA wanted
improvements in foods for Astronauts in
space. The technique got FDA approval
in 1995.
John F Vein possessed a patent on
tissue engineered meat for humans

11. Requirements for In-vitro Meat
Cell source
Scaffold
Bioreactor
Culture media and growth factors
Fields

12. Cells
Most practical cell source for cultured meat
production are embryonic myoblasts called as
satellite cells.
Satellite cells with high proliferative potential
have been isolated and characterized from
skeletal muscles of chicken, pigs ,lambs and
cattle.
Following culturing and harvest cells might be
then be prepared and consumed as processed
meat.

13. Myosatellite cells
These are precursors to skeletal
muscle cells, able to give rise differentiated
skeletal muscle cells.
These are located between the basal lamina and
sarcolemma of muscle fibers, and can lie in
grooves either parallel or transversely to the
longitudinal axis of the fiber.

14. Scaffolds
Myoblasts are attachment dependent, so
requires a substratum or a Scaffold.
This scaffold must be edible and derived from
non animal sources.
Mechanically it should stretch, and should be
flexible.
Cytodex-3, micro carrier beads have been used
as scaffolds in rotary bioreactors.

15. Myosatellite cells have been isolated and
characterized from the skeletal muscle tissue of
Cattle (Dodson et al., 1987),
Chicken (Yablonka-Reuveni, 1987),
Fish (Powell et al., 1989),
Lambs (Dodsonet al., 1986),
Pigs (Blanton et al., 1999, Wilschut et al.,
2008), and
Turkeys (McFarland et al., 1988).

16. Bioreactors
In vitro meat requires large bioreactors ,as stem
cells and skeletal muscle cells require a solid
surface for culturing.
Large surface area is required for generation of
sufficient number of muscle cells.
In vitro meat requires development of new
bioreactors that maintain low shear and uniform
perfusion at large volumes (Pathak et al.,2008)

17. CULTURE MEDIUM AND GROWTH FACTORS
Culture medium contains the necessary
nutritional components and be presented in a
form freely available to the myoblasts.
In addition to proper nutrition to growing muscle
cells in culture, its necessary to provide an
appropriate array of growth factors.
Growth factors are synthesized and released by
muscle cells themselves

18. Fields Used
The fields used are:
a. Mechanical
b. Electromagnetic
c. Gravitational
d. Fluid flow
The fields affect differentiation and proliferation
of myoblasts.
 Repetitive stretch and relaxation equal to
10%,6 times per hr. increased differentiation of
myoblasts (Powell et al.)

19. CULTURED MEAT PRODUCTION
Most edible animal meat is made of skeletal
muscle tissue. Thus production of cultured meat
in vitro must draw upon techniques developed
for skeletal muscle tissue engineering.
TECHNIQUES
Scaffold based techniques (Van Eelen, Von
Kooten, Westerhoof)
Self organizing techniques (Benjaminson,
Gilchrist and Lorenz)

20. Myofibers harvested, cooked, consumed as meat.
Differentiated into myofibers (Kosnik et al.,2003)
Cells form myotubes
Per fused with a culture medium in a bioreactor
Myo satellite cells are proliferated, attached to scaffold or a carrier.
Scaffold based techniques

21. ) self organizing techniques Myosatellite
cell

22. SELF ORGANISING TECHNIQUES
To produce highly structured meat, one needs
more ambitious approach, creative structured
muscular tissue as self organized constructs.
(Denis and Kosnik, 2000).
Or proliferating existing muscle tissue in vitro,
like Benjaminson et al (2002), cultured gold fish
ex-plants.

23. explants surface area gave a surprising 79% increase in a
weeks time.
Ex-plants placed in a culture containing dissociated
Carrassius skeletal muscle cells,
Explanted tissue grew 14% when fetal bovine serum used
as nutrient medium and 13% when mushroom extract used.
Grown for seven days in nutrient medium.
fish slices, minced, centrifuged them to form pellets.

24. Advantages of In Vitro meat
In comparison to the conventional meat, in
vitro meat can be engineered to be
healthier and functional by manipulating :
 Composition of the culture medium
 Fat content and fatty acid composition of the
cultured meat.
 Harmful saturated fats could be replaced by
healthy fats, like omega-3.

25. Animal welfare
Reduction in resource use & ecological foot
Print
Quick production
Efficient nutrient and energy conversion
Vegan meat
Availability of exotic meat
Reforestation and wild life

26. Health aspects of the meat can be enhanced by
adding factors to the culture media (Van Eelen
et al., 1999)
As laboratory produced meat does not come
from a living animal, it therefore significantly
minimizes the religious taboos like Jhatka,
Jewish and Halal etc (Pathak et al., 2008)
Meat contamination and incidence of food
borne disease could be significantly reduced

27. THE PATH TO BLOODLESS BUTCHER
Within a decade, breakfast sausages could
originate from a laboratory rather than a farm.
At the cross roads of moral acceptance of Invitro
meat ,two conflicts:
1.People should welcome a food source that
will reduce animal suffering and environmental
harm.
2. Animals have the right to live free from
human possession and interference.

28. Constraints
Cannibalism: Human stem cells
Reality of meat:
Taste and texture: can be different
Yuck factor: psychological no acceptance
Danger: contamination
Wrong moral motivations: moral permissibility

29. Unaturalness
The lives of food animals are better than nothing.
Animal integrity
Economic cost: high

30. CONCLUSION
Sustainable and safer system.
Texture, composition and flavor can be
controlled.
Incidence of food borne diseases
controlled.
Reduces animal suffering.
It may be concluded that the commercial
production of culture meat is as yet not
possible on commercial basis.