Cultured meat: The systemic implications of an emerging technology

Abstract

Cultured meat -edible muscle tissue grown in a laboratory or factory (carnery) without the need of a whole animal -was shown to be feasible in 2000 [1] and several researchers have since suggested that large-scale production is possible [2][3][4][5]. Using ESEM principles as a guide, this investigation represents a preliminary attempt to shed light on some of the environmental, economic, and social implications of this emerging technology. The ultimate goal is to facilitate adaptive management of its commercialization and diffusion in order to prevent or mitigate sub-optimal lifecycle impacts.Index Terms-Cultured meat, in vitro meat, carneries, earth systems engineering and management, emerging technologies.

Challenges and prospects for consumer acceptance of cultured meat

“…While cultured meat may provide an answer or partly solution to these issues, it remains to be investigated whether consumers will also perceive cultured meat and its way of production as a solution that is realistic, feasible and effective. Mattick and Allenby (2012) highlighted the possible positive and negative economic, social and environmental implications of a shift to what they call "factory-grown meat". They pointed to a considerable amount of uncertainty with respect to regulatory issues, technology adoption and production processes.…”

Is the future of meat palatable? Perceptions ofin vitromeat as evidenced by online news comments

“…While these taste concerns were expressed prior to the IVM hamburger event, the responses of the hamburger taste testers indicate that this remains an area where further work is needed. Other potential concerns articulated by researchers include IVM costing more to produce than conventional meat (1,27) , causing significant changes to agricultural economies if it becomes commercially viable (28,29) and leading to increased industry consolidation and corporate power in the food system (18,21) . Marcu et al (10) also found that some individuals rejected IVM entirely as they felt that it was an unnecessary development.…”

In vitro meat production system: why and how?

“…However practically, genetic mutations over the time are likely to limit the production potential of an embryonic stem cell. Also, these cells would have to be stimulated to differentiate into myoblasts (Mattick and Allenby 2010;Datar and Betti 2010). Further, such stimulation of embryonic stem cells does not promise the retention of the same proliferative characteristics.…”