In-Vitro Meat

The hamburgers you produced didn't taste like natural meat because of the production method used.

Scientists are still working on further developing the self-organizing technique, which is an improved method

that will allow for producing highly structured meat, such as steak, that will have similar composition to

natural meat. If these obstacles can be overcome, in-vitro meat could be an effective solution to the issues

facing our current meat production system and the growing demand for meat.

 

This solution may be more practical than having everyone become vegetarian or increasing regulation

on the meat industry, and especially better than simply ignoring the problem. However, we still must

think about all of the unanswered questions andmany obstacles brought up as you

produced your own in-vitro meat.

 

Will we ever get to the point where we can produce all types of meat? How will production be

affected if we switch to a plant-based, animal-free medium? Although including additives, such as

omega-3 fatty acids and vitamins, may seem beneficial, how will this affect our health? Will regulatory

agencies even allow producers to add these components? If it is prepared with unhealthy items,

will in-vitro meat still be more healthy for us than natural meat?

Given the information provided throughout the production process . . .