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Meat created in the laboratory

For years we have been talking about meat created in the laboratory, which could be available in restaurants in the United States and Asia already towards the end of 2018.
In 2014 the animalist association Peta instituted a sort of award to the first scientist who was able to produce and market in vitro meat. The association believes that this innovation would allow those who want to consume meat to do so respecting both the environment and the animals. Today we know that farms are among the most polluting human activities and the introduction of in vitro meat could drastically reduce environmental pollution and drastically reduce greenhouse gases.

How is this type of meat produced, often renamed "clean meat"?

The procedure involves taking stem cells from the animal, placing them in appropriate containers in which they are fed with oxygen, amino acids and other nutrients, as is normally done in the animal, all for a period ranging from 4 to 6 weeks.
Surveys conducted in the US show that more than 30% of Americans say they are available for consumption of meat created in the laboratory, as an alternative to traditional meat for breeding. This survey reveals a certain openness, but in many parts of the world, as in Europe, the sovereign skepticism.

In particular, the perception of public opinion poses a resistance to hi-tech meat as perceived as something unnatural and therefore unsafe.
Much more reassuring for the European consumer seems to be the consumption of traditional meat produced by farms, despite fraud and scams in this area are anything but rare.
Another problem is represented by the current excessive cost of production, even if the price will quickly collapse as soon as it is produced on an industrial scale.

Other barriers to dissemination could come from regulatory issues.

Will this clean meat succeed?

Generally it is the market that determines whether a product will have luck or not.
This means that it will be the request or not of the same to determine its future.

Personally, I am sure it will be a success, despite the fact that at the moment there is the idea that clean meat is something artificial, which in many people's mind means unnatural and unhealthy.
Soon it will be understood that it can be even healthier than meat bought at the supermarket.

After the idea that it is not healthy, it will be even easier to spread, as it will gradually decrease the cost and we could imagine costs lower than traditional meat, which will bring a further incentive to its consumption.

Returning to the beginning of this epic we do not forget that an animalist association has actually promoted such research.
There is not only a merely economic but also ethical aspect.
We only think of the growing army of vegans who have, by moral questions, decided to give up meat.
For them it opens the possibility to return to eat it without any ethical problem and there is a bet that they will be happy to be able to taste a steak without regrets.
I have met many people who have stopped eating meat because they are aware of the environmental damage caused by herds; here too a large number of people could return to the consumption of meat without guilt.
Today the only idea of ​​producing meat in the laboratory makes many people turn up their noses, but in 20 years, livestock farms will be something endangered, just like many other jobs that have been supplanted with the advent of new technologies.
Do you remember the arrotino, the umbrella and other crafts that have almost disappeared? This will also be the case for the breeder.

Who today refuses to wash clothes in the washing machine, preferring to go to the river to wash them by hand?
In twenty years, it is to be wagered that the vast majority of people will eat clean meat with a good peace of the environment and animals.

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