Cultured meat
Cultured Meat
Cultured meat, also known as lab-grown meat, cell-based meat, or in vitro meat (pronunciation: /ˈkʌltʃərd miːt/), is a type of meat produced by in vitro cell culture of animal cells.
Etymology
The term "cultured meat" was coined by Jason Matheny in the early 2000s. It is derived from the process of cell culture, where cells are grown in a controlled environment.
Production
Cultured meat is produced using many of the same tissue engineering techniques traditionally used in regenerative medicine. The process begins by taking a small sample of animal cells (the most common types are muscle cells) and proliferating them in a nutrient-rich culture medium.
Related Terms
- Cell culture: The process by which cells are grown under controlled conditions, generally outside their natural environment.
- Tissue engineering: A field of research that applies biological and engineering principles to the development of biological substitutes that restore, maintain, or improve tissue function.
- Bioreactor: A device or system that supports a biologically active environment, allowing for the culture of animal cells in an ideal environment.
Health and Environmental Impacts
Cultured meat has been proposed as a humane and environmentally beneficial alternative to conventional meat. It could potentially reduce the environmental impact of meat production, lower the risk of foodborne illnesses, and eliminate the need for animal slaughter.
Regulation and Acceptance
The regulation of cultured meat has been a topic of debate in many countries. In the United States, the Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA) share regulatory oversight of cultured meat.
See Also
External links
- Medical encyclopedia article on Cultured meat
- Wikipedia's article - Cultured meat
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