Meat grown in the laboratory is becoming a common phenomenon for many states because this method reduces the final cost of products and is environmentally safe. The creation of an artificial product in the laboratory should begin with collecting animal stem cells, in this case, from a cow. Such cells are the foundation of a living organism, which allow muscle tissue to assemble into a live animal. The process of collecting stem cells is safe and harmless for the cow. The resulting material initially consists of fat and muscle cells, which scientists separate. A separate muscle cell is first dissected and then cultured (safely separated from the animal). After splitting it, it is placed in an artificial environment, where the cells begin to receive the necessary nutrients (amino acids and carbohydrates). One muscle cell is enough to grow up to one trillion other cells. The grown cells artificially merge and turn into small myotubes placed in a ring. Such myotubes have the peculiarity of constantly stretching and turning into a small strand of muscle tissue. It leads to the start of layering such tubes from muscle tissue on top of each other, forming a shape. One muscle cell isolated from a cow can grow into one trillion strands of muscle tissue, making it possible to produce many hamburgers. Such meat differs from the usual in its colour, improved taste and softness. The price of such burgers has already decreased hundreds of times, although the production of such meat began not so long ago, but is still inferior in price to the classic burger (Egan, 2018). With the development of production technologies, the cost of such burgers will continue to decline and will lead to the displacement of animal meat from the market.
Reference
Egan, S. (2018). Is lab-grown meat the future of sustainable food, or just plain gross? [Graphic]. EatingWell. Web.