CREDIT SEMINAR

In-Vitro Meat

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

“ 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,

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 high cost

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….

2010 6.8 BILLION PEOPLE

34% INCREASE IN 40 YEARS

9.1 BILLION PEOPLE

26% OF LAND USED TO GRAZE LIVESTOCK

33% OF ARABLE LAND FOR ANIMAL FEED (FAO)

OVERPOPULATION IN 2050?

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

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

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.

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.

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

Requirements for In-vitro Meat

Cell source Scaffold BioreactorCulture media and growth factorsFields

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.

Myosatellite cellsThese 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.

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.

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).

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)

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

Fields Used

The fields used are: a. Mechanicalb. Electromagneticc. Gravitationald. 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.)

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)

Scaffold based techniques

) self organizing techniques

Myosatellite cell

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.

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.

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

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

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.

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

Unaturalness

The lives of food animals are better than nothing.

Animal integrity

Economic cost: high

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.

Thank you