2. K U V E M P U U N I V E R S I T Y
Department Of Bio-technology (PG)
I N - V I T R O M E AT P R O D U C T I O N
Presentation by:
MEGHANA. s
Seminar Topic:-
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3. C O N T E N T
I N T R O D U C T I O N
H I S T O R Y B E H I N D C U L T U R E D M E A T
C O M P A R I S I O N S B / W A N I M A L B A S E D M E A T A N D C U L T U R E D M E A T
I N G R E D I E N T S T O P R O D U C E I V M
T E C H N I Q U E S O F P R O D U C I N G I V M
A D V A N T A G E S A N D C O N S T R A I N T S O F I V M
C O N C L U S I O N
R E F E R E N C E
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4. INTRODUCTION
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MEAT
• The flesh of an animal, typically a mammal or
bird, as food (the flesh of domestic fowls is
sometimes distinguished as poultry ).
• Meat is mainly composed of water, protein,
and fat. It is edible raw, but is normally eaten
after it has been cooked and seasoned or
processed in a variety of ways.
• Pigs Pork
Cattle Beef
Sheep Mutton
Calves Veal
Deer Venison
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Number of Land Animals Killed for Meat in 2013
Animals Number Killed
Chickens
61,171,973,510
Ducks
2,887,594,480
Pigs
1,451,856,889
Rabbits
1,171,578,000
Geese
687,147,000
Turkeys
618,086,890
Sheep
536,742,256
Goats
438,320,370
Cattle
298,799,160
Rodents
70,371,000
Pigeons and other birds
59,656,000
Buffalo
25,798,819
Horses
4,863,367
Donkeys and mules
3,478,300
Camels and other camelids
3,298,266
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Globally, we consume 346.14 million tons of meat every year (2018). In 2030 this number will be 453 million - a
44 percent increase. Projections for world meat demand, however, are uncertain, varying from 375 to 570 million
tons by 2050, that is, an increase of 70–160 percent compared to 2000.
To overcome from future need of meat, we have a solution
i.e. “in-vitro meat”
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IN-VITRO CULTURED MEAT(IVM)
• Cultured meat is meat produced by in vitro cell culture of animal cells, instead of from slaughtered animals.
• Cultured meat is produced using many of the tissue engineering techniques .
• Invitro meat / cultured meat / artificial meat / synthetic meat. But not a vegan meat.
• Currently, there are 3 very active countries in the cultured meat research:
a. The USA, mainly California, with companies like "Memphis Meats" or "Hampton Creek / Just " or "Finless
Foods" (cultured fish)
b. Netherlands with "MosaMeat"
c. Israel with "Supermeat" and "The Kitchen Foodtech Hub".
d. Japan could become a further hotspot of research with the open source "Shojinmeat Project".
• Singapore is the first country to approve the sale of cultured meat.
• Clear Meat, an Indian cell-based meat company, has developed cultured chicken mince that it claims is
already as affordable to produce as conventional processed chicken.
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HISTORY
Willem Van Eelen independently had the idea of using tissue culture for the generation of in vitro meat in the
early 1950s.
Pioneer of cultured meat. Willem van Eelen (4 July 1923 – 24 February 2015) was a Dutch researcher and
businessperson, who pioneered the creation and development of cultured meat. He is widely recognized as the
"godfather of cultured meat".
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INGREIDIENTS REQUIRED TO PRODUCE IVM
Cell Lines While pluripotent stem cells would be ideal in order to
recreate the various kinds of tissue found in meat, example embryonic
stem cells which — due to ethical issues scientists have developed
induced pluripotent stem cells (iPSCs) from multipotent blood and skin
cells .
Culture media are typically formulated from basal media which provide
cells with all the necessary carbohydrates, fats, proteins and salts needed
to grow. Typically growth factors are added to the culture media through
the integration of Fetal Bovine Serum (FBS) or another animal based
serum.
Bioreactors are large machines similar to brewery tanks which expose
the cells to a large variety of environmental factors that are necessary to
promote either proliferation or differentiation. The temperature of the
bioreactor must replicate in vivo conditions. In the case of mammalian
cells, this requires heating to 37 degrees Celsius.stem cells and skeletal
muscle cells require a solid surface to culturing(bioreactor).
Scaffold In the case of structured meat products(3D IVF).it is
mechanically stretchable and flexible.
eg; Alginate, Collagen and Chitosan.
15. CONCLUSION
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“These 'meat' products have potential to be healthier than regular animal meat because they can be
engineered to contain more protein, essential amino acids, and vitamins while reducing the amount of
saturated fat and minimizing the chance of animal-borne illnesses, such as salmonella and E. coli”.
Currently, the production cost of cultured meat in a lab is expensive compared to the amount of meat it
can produce i.e. it can't be grown or produced affordably with any type of scale required for mass
consumption.
In addition to eliminating the need for animal slaughter, cultured meat is associated with far less harm to
the environment in terms of greenhouse gas emissions and land and water use.
16. REFERENCE
Zandonella C. 2003. Tissue engineering: The beat goes on. Nature, 421, 884–886.
Fox J L. 2009. Test tube meat on the menu? Nature Biotechnology, 27, 873.
Catts O, Zurr I. 2002. Growing semi-living sculptures: The tissue culture project. Leonardo, 35, 365–
370.
Van Eelen W F, van Kooten W J, Westerhof W. 1999. Industrial production of meat from in vitro cell
cultures. WO/1999/031223: Patent Description. [1999-6-24].
http://www.wipo.int/pctdb/en/wo.jsp?wo=1999031223
Invitro meat production – NCBI-NIH
Zuhaib Fayaz Bhat , Sunil Kumar, Hina Fayaz. Division of Biotechnology, University of Kashmir, Srinagar
190006, India. In vitro meat production: Challenges and benefits over conventional meat production,
ScienceDirect.
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