Asst. Prof. Murat Doğan's new article in Food Taste Magazine "What is artificial meat really and what is not?" is included with the title. In the article Doğan“What is artificial meat? When will we see artificial meat on the market shelves? Consumption of artificial meat by vegans” mentioned questions like this.
Asst. Prof. Murat Dogan;
Dear readers, we have been witnessing many discussions about artificial meat lately. We all have confusion. As you know, human beings are resistant to accepting new things. Especially when we eat and drink things we do not know… I insist on it. I will take great care to ensure that the information I will give you here is from a scientific point of view. As you know, when we have work food, it will also have a belief dimension. I think it is important that the belief dimension of such foods is examined and discussed by our theologians. I will not enter the dimension of belief in order not to overstep my bounds.
Yes, what is artificial meat? I know that the artificial name causes it to be perceived as a material like plastic and paper. If you want, let's open the issue.
What is artificial meat?
First of all, it's good to say this. Although artificial meat is not produced industrially today, it seems that it will take its place on the market shelves shortly. Artificial meat is real animal meat obtained by multiplying tissue cells directly from the animal concerned, for example, calf and sheep. These include the meat of sea creatures. New production methods eliminate the necessity of raising animals for their meat. Since the cells of the produced meat, for example, with the same or similar structure to the tissues of beef, are used, the traditional flavor and nutritional elements that we are accustomed to are copied.
Can you give information about the studies on artificial meat?
Today, food companies in developed countries have spent more than $450 million to produce artificial meat. It looks like more budget will be allocated. I can say that the scientific infrastructure of research and development activities is hidden in tissue and process engineering as well as food engineering. These engineering disciplines have accumulated academic knowledge for decades on topics such as cell culture, stem cell biology, and fermentation methods. Here, food companies are now passionately continuing their interdisciplinary work on the way to prepare a new paradigm shift with artificial meat.
Can you talk about how artificial meat is produced?
The production of artificial meat begins with the taking of stem cells from the animal concerned and storing them under appropriate conditions.
These cells are then grown in high volumes and volumes in bioreactors. Well, if you ask what a bioreactor is... Think of an incubator in the form of a huge cauldron. Though, a necessary temperature range is sufficient for the feeding of the eggs in the incubators. However, for calf or sheep cells to develop and multiply, they need to be fed additionally. We feed and reproduce cells in this machine at appropriate conditions and temperatures. In other words, they are fed an oxygen-rich cell culture medium consisting of essential nutrients such as meat cells, amino acids, glucose, vitamins, and inorganic salts, supported by proteins and other growth factors, similar to what happens in the body of a live calf. The changes made in the bioreactor environment also trigger the differentiation of cells in the skeletal muscle, fat and connective tissues that make up the meat. This process takes a minimum of two to a maximum of eight weeks, depending on what type of meat will be produced. In other words, we get the meat we want in two or three weeks. This is a great thing.
Will artificial meat bring advantages or disadvantages in terms of sustainability?
Due to the nature of the more efficient production process, I can say that artificial meat will have much more advantages than conventional animal husbandry. Considering the ecosystem, it is obvious that less land and water will be used. We use almost thirty percent of agricultural production as feed. It won't be needed. Thanks to all I have said, greenhouse gas emissions will decrease. All these will contribute to the protection of the ecosystem. You know, unfortunately, we have to use antibiotics during animal production. In this way, we will use little or no antibiotics. This may be a solution to the problem of antibiotic resistance. As I said before, the growth of the artificial meat market in the future will bring a new paradigm shift and contribute to the reduction of deforestation and animal-borne epidemics caused by excessive agricultural activities.
Can it be consumed by vegans? Are there any health hazards?
Since artificial meat is not different from real meat in a cellular sense, I can easily say that it cannot be consumed by vegans. From a health point of view, I think it will not be a problem since it is not different from real meat.
When will we see artificial meat on the market shelves?
It's a difficult question. It would not be correct to give an exact date. John Naisbitt in his 11 Principles of the Mind states, "The best way to predict the future is to focus on the present." Then I can say this. In some developed countries, for example, Singapore, regulations have been made for artificial meat. Some food companies have even started production in pilot-scale facilities. It is a fact that Singapore also has a 'halal' sensitivity to food. This must be an indicator for Turkey as well. I think it would be beneficial for academics to discuss this issue in detail in terms of technology, health, and belief. Planning large facilities for artificial meat production will require solving several complex challenges, such as production and cost. I guess this will take us 10-15 years. If you ask what these difficulties are... There are five basic problems. These are obtaining efficient suitable cells, establishing appropriate cell cultures, the best bioprocess design in bioreactors, and most importantly, their low cost. As a result, the first four challenges take 10-15 years, while the main thing is to produce it at an affordable price, it takes another 15 years. In short, I guess that it will take 30 years for artificial meat to hit the market shelves. Of course, I say this by ignoring the consumer acceptance part. This issue should also be studied. To solve all these difficulties, governments and the private sector also need to invest money in this work, encourage scientists related to this issue, and open new research centers.
We congratulate asst. Prof. Murat Doğan and wish him success in his work.
