It is times in the summer when thoughts turn to barbeques and perfectly grilled hamburgers. When the average consumer takes a moment to ponder on where their consumed meat originated from they generally brainstorm ideas of the stereotypical farm or cattle grazing in a pasture. With new technologies this may no longer be the general idea of many.
Throughout my seventeen years of life I have always lived on a fourth-generation family farm; therefore, I have always been directly involved in the agriculture industry. Looking towards the future of agriculture, a concern I have is lab grown meat. Lab grown meat has recently reached the market, and although this product initially seems promising for the future, the underlying benefits amount to very few.
Before jumping into an in-depth discussion about this topic, allow me to describe the process in which lab grown meat is produced. Prior to this process becoming successful, researchers were required to discover which cell to begin with. Two types of cells have been …show more content…
This aspect is challenging to scientists as lab-grown meat does not contain fat or blood, two key components of the taste in steaks, burgers, etc.. Mark Post, a researcher at the University of Maastricht and co-founder of Mosa Meat (the company that first brought lab-grown meat to the market), remarks that he has never been tempted to taste the “fake” pork he has grown in his lab (Jones 752). Additionally, “The only person who has swallowed a strip of the pale, limp muscle tissue is Russian TV journalist” (Jones 752). The induvial whom tasted the meat described it as chewy and tasteless (Jones 752). Likewise, in a taste test completed by Andy Coghlan, the tasting panel believed the meat seemed a bit bland because of the lack of fat and bone cells to provide flavor (Coghlan 2). With all things said, lab-grown meat does not provide the ideal taste consumers would expect to
Throughout my seventeen years of life I have always lived on a fourth-generation family farm; therefore, I have always been directly involved in the agriculture industry. Looking towards the future of agriculture, a concern I have is lab grown meat. Lab grown meat has recently reached the market, and although this product initially seems promising for the future, the underlying benefits amount to very few.
Before jumping into an in-depth discussion about this topic, allow me to describe the process in which lab grown meat is produced. Prior to this process becoming successful, researchers were required to discover which cell to begin with. Two types of cells have been …show more content…
This aspect is challenging to scientists as lab-grown meat does not contain fat or blood, two key components of the taste in steaks, burgers, etc.. Mark Post, a researcher at the University of Maastricht and co-founder of Mosa Meat (the company that first brought lab-grown meat to the market), remarks that he has never been tempted to taste the “fake” pork he has grown in his lab (Jones 752). Additionally, “The only person who has swallowed a strip of the pale, limp muscle tissue is Russian TV journalist” (Jones 752). The induvial whom tasted the meat described it as chewy and tasteless (Jones 752). Likewise, in a taste test completed by Andy Coghlan, the tasting panel believed the meat seemed a bit bland because of the lack of fat and bone cells to provide flavor (Coghlan 2). With all things said, lab-grown meat does not provide the ideal taste consumers would expect to