MEAT LABORATORY???

[maria angelica sassone]

The term in vitro leads to thinking about the science of medicine as it is in this field where technology is more advanced. However, fiction may seem, this technology may be available to the food, which means in a few years a breakthrough in the food sector. One of the main developments in this area is the creation of new techniques capable of producing muscle with the use of cells taken from live animals, which are then cultured in vitro and subjected to various technological processes.

Autor: Por NATÀLIA GIMFERRER MORATÓFecha de publicación: 16 de enero de 2011

- Image: USAEC -
One of the great achievements of the production of in vitro meat , not yet available in the market, is the ability to very precisely control the amount of fat from meat, ie, the proper ratio of fatty acids. This results in healthier food. Those responsible for these initial investigations support the main objective is not only developing a more healthy meat, but a special emphasis on creating new systems of production, ie the possibility of food in the laboratory.

This technology will significantly reduce consumer illness, such as that caused by the evil of mad cow disease or salmonella . For experts, the risk of laboratory contamination is much lower than on farms and other points of production because the sterile conditions are different than conventional slaughter. In addition, process meat according to claim means better performance. An estimated 80% of the food given to animals for growth are missed. However, the development in vitro does not require this practice, since there are no animals to feed.

Stages of production in vitro
Meat production in the laboratory part of the selection of cells extracted from the animal and the production of muscle meat suitable for developing
Of the various research process underway, a focus on the selection of cells that are extracted from the animal and others in the production of muscle that is suitable for meat processing. The first line, the selection of cells from which to develop muscle, is more trouble. Researchers use miosatelites cells, ie stem cells and adult and responsible for muscle growth.

How do I get these cells? First, a biopsy is done to the animal, either pork, beef, lamb, turkey or chicken, a process that poses no harm because it is a very very aggressive. Using enzymes, dried cells are extracted from the biopsy and placed in a culture to multiply. This culture is often fetal bovine serum of dead cows with antibiotics and antifungals.

When cells have grown enough, you select the largest and placed on a structure where myofibers begin to form, which will eventually form the whole muscle. However, the muscle gets weak and without texture, so it is necessary to exercise it. To do this, they are placed in a myofiber anchor points where you create a natural muscle tension and increased protein gets passed from 100 mg to 800 mg in a few weeks. The last phase, still under study, is to add to the meat from the contents of essential nutrients such as iron or vitamins.

Debate
Increasingly, consumers want to know what they eat, where it comes from and how it has developed. Researchers know there will be a group of people who will not welcome this new technique. However, trust is a matter of time, as this new product represents a breakthrough. Supported by organizations in defense of animals and support, in addition to scientific progress, involving in the possibility of meat according to demand and to a balanced and healthy.

Opponents of the meat in vitro have environmental organizations calling for improved livestock conditions before studying alternatives to the usual working. They also affirmed that unknown side effects of all stages of development and costs derived from in vitro meat develop a large scale. Therein lies the controversy.

MINIMUM OF ANIMAL WELFARE
Spanish Law 32/2007 calls for to get the animals to grow and come to sacrifice in the best possible conditions. Some of the conditions to be met are:

•It is necessary that all personnel are trained in animal welfare.
•All farms will be under veterinary inspection to ensure compliance.
•Inspections shall be conducted in live animals before slaughter .
•It will focus on detecting cases of contact dermatitis, parasites or systematic diseases indicating that the animals have been raised under inadequate conditions.

[maria angelica sassone]

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