1. In vitro meat – An overview1
In vitro meat – An overview
Teresa Bengler
Institut für Lebensmittelchemie
Technische Universität Dresden
D Dresden
Englisch EBW 1, SoSe 2016

2. Structure Introduction Motivation Technology Critical aspects 2 2

3. 3
1. Introduction
In vitro meat, also called cultured meat, is an animal flesh product that has never been part of a developed, living animal. [Wikipedia, ]
Winston Churchill 1932: „Fifty years hence we shall escape the absurdity of growing a whole chicken in order to eat the breast or wing by growing these parts separately under a suitable medium.“ [Bhat et al., 2010] 3

4. 4
1. Introduction
Annual meat consumtion is 42 kg/ person worldwide (2012)
Production of about 230 billion tons of meat worldwide in 2000
Production of about 465 billion tons of meat worldwide in 2050
30 % of land surface is used for livestock production
33 % of all arable land is used to produce feed crops 4
Sharma et al., 2015;

5. 2. Motivation Health Aspects  Composition of meat5
2. Motivation
Health Aspects
 Composition of meat
 food borne diseases
Environmental problems
 Influence on the climate change
 Contamination of soil and water
Well being of animals 5
Pluhar, 2009;

6. 3. Technology 2 basic methods  self organized (Tissue Culture)6
3. Technology
2 basic methods
 self organized (Tissue Culture)
 scaffold based (Cell Culture) 6
Bhat et al., 2010;

7. 3.1 Technology – Self organized7
3.1 Technology – Self organized
Goal: structured meat
Procedure:
 Tissue explantation
 Mincing and forming of pellets
 Placing in a petri dish into a nutrient medium
 Growing
Advantage: very similiar to natural meat
Disadvantage: Tissues of dead animals
 BUT: Much more meat out of one dead animal than produced by normal slaughter 7
Bhat et al., 2010;

8. 3.2 Technology – Scaffold based - Scheme I8
3.2 Technology – Scaffold based - Scheme I 8
Bhat et al., 2010

9. 3.2 Technology – Scaffold based – Scheme II9
Advantage: Stem cells of living animals
Disadvantage: no meat like a steak, but only fibres
3.2 Technology – Scaffold based – Scheme II 9
Bhat et al., 2010

10. 4. Critical Aspects People are scared of new and untested food
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4. Critical Aspects
People are scared of new and untested food
Cannibalism could get possible
For meat lovers it is only meat replacer not real meat
Animals are exploited as cell donors
What happens to the already existing animals??
... 10
Hopkins et al., 2008

11. Thank you for your attention!
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Thank you for your attention! 11