Pork Chops from a Petri Dish

One of the reasons people become vegans or vegetarians is that they disagree with the way that animals are raised for meat production. What if meat could be developed in a test-tube? Yes, instead of mooing cows and clucking chickens, lunch would come from test tubes and petri dishes. A scientist from the University of South Carolina has developed a way to create meat from cultured animal cells. Dr. Vladimir Mironov uses embryo cells to create any cut of meat found at the market- lamb, pork or beef. He is even looking at ways to add fat to the cuts of meat, to give it the juiciness that some foodies prefer. His current challenge is funding. Neither the National Institutes of Health nor the U.S. Food and Drug Administration agreed to fund his research. However, he has received some funding from NASA as well as People for the Ethical Treatment of Animals (PETA), but not enough to complete his research.

In-vitro meat on the table wouldn't be the first time scientists have had a hand in what consumers eat. Genetically engineered apples, oranges and tomatoes are just some of the items found on the market today. The genetic enhancement of produce is meant to create food viable against pests and disease, as well as sturdy enough for transport and storage. Why not create meat that is kind to animals, and takes a strain off of the environment? Dr. Mironov likens his meat production to the same way that yogurt is cultured from yeast. Meat generated in a lab could protect millions of animals from slaughter each year. It could revolutionize the way meat is produced in this country and possibly improve the conditions of farm animals. Simply cramming fewer animals into small spaces would improve their quality of life.

In addition, it is estimated that factory farmed animals produce an excess of waste that releases harmful gasses into the air. In addition, lab-generated meat would reduce the amount of fuel and water required to manage the large amounts of waste created by these animals. While some people find it as a way to protect animals from slaughter, others see the meat as another obstacle for already struggling farmers to make a living. The movement to support local farmers would also be affected as local farmers meet a new competition of meat where no animals have been harmed.

It will be a while before we can expect lab-grown meat in our restaurants and refrigerators. Currently, Dr. Mironov's method is not cost effective - the cost to create the meat exceeds the market price for meat. Of course there are safety concerns that would have to be addressed before the meat would be available to the public. The United States Department of Agriculture (USDA) would have to approve the safety of the meat before it would be available for the general public. Currently, the USDA manages the safety of genetically modified fruits and vegetables. They also regulate the production, safety and marketing for beef, poultry and other meat.

Photo by chichacha