reporter Julia Horowitz tried a cell-based meatball from Ivy Farm Technologies. She says the meat was “a bit dense and on the smaller side, not exactly the classic version you imagine melting in your mouth at an Italian restaurant.”
He said, “It’s an incredible, historic moment. The next giant hurdle is scaling up. Frankly, that’s what matters.” Then, the publication explained the negative impacts of traditional animal raising.The WeekTraditional meat production occupies an excessive amount of land. Josh Tetrick, co-founder and chief executive of Good Meat operator, Eat Just, said, “Instead of all of that land and all of that water that’s used to feed all of these animals that are slaughtered, we can do it differently.
Laboratories can ensure our meat products do not contain microbes that could cause diseases. Also, they could make meat healthier by adding vitamins and minerals.Of course, lab-grown meat has a few downsides, such as its questionable taste. Here are the other potential problems with mass-producing it:
Many people could lose their jobs if lab-made meat runs traditional farms and factories out of business.Ironically, lab-grown meat could still harm the environment. Future projections indicate that cultivated meat could generate alarming carbon dioxide levels as we scale production.The United States Agriculture Department approved two companies to sell lab-grown meat. However, they will conduct trials in a few restaurants first.