Introduction
Meat is the most important source of micro and macronutrients, healthy protein, and vitamins such as B12. Without it, the human body would not have the shape people are accustomed to. It is the protein responsible for building muscles and connecting them to each other. This nutrient is one of the body’s essential components, on par with fats and carbohydrates. Meat, in terms of food, is indispensable and too necessary part of any person’s diet. This was the case before the invention of piecemeal, which includes vegetable substances. Can it replace the food we are used to, and does it have the same properties as conventional meat? Scientists are still working on this question to this day because the answer is somewhat ambiguous.
The History of the Lab-grown Meat
The history of the origin of piecemeal stretches back to ancient times when there was a great need for it. For example, there was no way to supply this product to the front during World War II, and the protein included in the meat was considered indispensable. After lengthy developments in nutrition, scientists at the time had not found a way to replace meat in combat situations, and Winston Churchill placed the responsibility for this on future generations. He said that a few decades would pass, and mankind would be able to recreate meat in a piecemeal form for one purpose or another (Van Loo, Caputo and Lusk, 2020). And so it was that more than fifty years after these words, the first prototype of meat without animals was created in laboratories. This species consisted almost entirely of soy since it is a valuable source of protein, and the taste was quite bland but remotely resembled the object of copying.
Despite advanced developments in modern times, the amount of meat consumed has more than tripled. This is due to both the growth of the population and the tracking of food quality. Now more and more often in stores, you can find even baby food, including meat. However, if you read the description and composition of the product, there are large impurities in soy. This is also considered an additive that is similar to meat.
The Effect on the Environment
The production of piecemeal improves the production line but uses fewer energy resources. This is good for the environment and avoids killing animals for subsistence. The production of soy meat requires only some vegetable additives and the soy itself, which is easy to cultivate (de Oliveira Padilha, Malek and Umberger, 2022). During the processing, it releases a large amount of moisture, increasing the amount of meat and reducing energy consumption per unit of product.
The production of meat also directly impacts the preservation of many animal species. For example, there would be no need to kill a cow for a steak, leading to more milk production and dairy products (Mengistie, 2019). They are a valuable source of nutrients such as lactose and B6. Dairy products perfectly balance proteins, fats, and carbohydrates, allowing you to adjust your diet more flexibly.
In addition, a significant advantage is that meat is present with much less harmful bacteria that prefer to stay in this type of food. One of them is salmonella, a very dangerous bacterium that causes irreparable damage to all digestive systems. It is absent in soy, making the piece of meat safer regarding possible diseases.
The Main Disadvantages
Despite these points, this production also has several disadvantages, the most important of which is the method of production, which undergoes significant changes compared to conventional meat processing. Through various processes in the production of soy meat, it acquires its structure but loses a lot of minerals in the plant (Mattick, Landis and Allenby, 2015). For example, the result is a plant food without carbohydrates, which is not typical for this type of food.
Because of this and the fact that it is not complete meat, the blood does not get the proper amount of oxygen. Because of this, the number of cardiovascular diseases and the number of deaths is increasing (Smetana et al., 2017). Acids released by soybeans during processing are also dangerous for humans because they overload the nervous system and cause complications in adults.
No less important is the price of products, which is strikingly different from the cost of meat made in a natural way. People of average and low income can not afford the food made in laboratories because of the significant overpricing (Roy et al., 2021). This sets off a chain reaction that negatively affects overall purchasing trends and reduces the amount of food produced (Sergelidis, 2019). Unfortunately, lowering prices is not possible because the cost of this meat is too high, and attempts to reduce the price will lead to a decline in soy meat production facilities, which will also affect buyers’ overall standard of living.
Another disadvantage is that food additives used in producing piecemeal are toxic and cannot completely replace the taste and smell of the original. More than one article on this subject describes the effects of lab-produced meat on the human body and compares it to typically raised meat (Monbiot, 2020). They state that the acids found in the original meat are replaced by no chemicals, as they are only present in the original. Piecemeal is not a complete substitute for regular beef, as it cannot fully cover all of its health benefits and give the same advantage.
There is some debate as to whether or not piecemeal can be considered as such on religious beliefs (Mouat, Prince and Roche, 2018). Many cultures forbid the eating of pork or beef, but the question is raised as to which category of meat whose origin is unknown can be placed. It is neither considered Halal nor Kosher, and its consumption among the Jewish population is questioned.
Conclusion
Considering the above considerations, the technology for producing Kosher meat is still developing, and it is impossible to say whether it is healthy. On the one hand, some significant advantages exist, such as reducing energy costs or the risk of animal extinction. Still, on the other hand, there are some disadvantages which cast doubt on the current use of this type of food. The technology needs time to develop and improve its performance, and only then will soya meat be considered a valid substitute for the original. This also impacts the environment, which is no less critical today. By taking care of ourselves, we can improve the quality of life around the world and, as a consequence, significantly raise the level of ecology. It is safe to say that an alternative source of meat will be able to replace the current one and will not cause any harm to the environment after some time. The current situation around the meat alternatives is unstable, but the first steps are made and the process keeps going.
Reference List
de Oliveira Padilha, L.G., Malek, L. and Umberger, W.J. (2022). Consumers’ Attitudes Towards Lab-grown Meat. Food Quality and Preference, 1, p.104573.
Mattick, C.S., Landis, A.E. and Allenby, B.R. (2015). A Case for Systemic Environmental Analysis of Cultured Meat. Journal of Integrative Agriculture, 14(2), pp.249–254.
Mengistie, D. (2019). Lab-Growing Meat Production from Stem Cell. [online] Web.
Monbiot, G. (2020). Lab-grown Food is About to Destroy Farming – and Save the Planet | George Monbiot. [online] the Guardian. Web.
Mouat, M.J., Prince, R. and Roche, M.M. (2018). Making Value Out of Ethics: The Emerging Economic Geography of Lab-grown Meat and Other Animal-free Food Products. Economic Geography, 95(2), pp.136–158.
Roy, B., Hagappa, A., Ramalingam, Y.D., Mahalingam, N. and Alaudeen, A. banu S. (2021). A Review on Lab-Grown Meat: Advantages and Disadvantages. Quest International Journal of Medical and Health Sciences, [online] 4(1), pp.19–24. Web.
Sergelidis, D. (2019). Lab Grown Meat: The Future Sustainable Alternative to Meat or a Novel Functional Food? Biomedical Journal of Scientific & Technical Research, 17(1).
Smetana, S., Mathys, A., Knoch, A. and Heinz, V. (2017). Meat Alternatives: Life Cycle Assessment of Most Known Meat Substitutes. The International Journal of Life Cycle Assessment, 20(9), pp.1254–1267.
Van Loo, E.J., Caputo, V. and Lusk, J.L. (2020). Consumer Preferences for Farm-Raised Meat. Food Policy, 95, p.101931.