Each year, a single cow will belch about 220 pounds of methane. Although methane from cows doesn’t live as long in the atmosphere as carbon dioxide, it is 28 times more potent in warming the atmosphere. Some cattle farmers — both dairy and beef — are looking at different feeds and even different breeds to help decrease greenhouse gases.
Then there’s “alt meat,” often called, cultivated meat, lab meat or even clean meat. To produce cultivated meat, a biopsy is taken from a cow and the cells are incubated in media rich in nutrients that mimics the natural body of the animals. These nutrients help the cells thrive and divide. With the use of a bioreactor and some technological aids, muscle and fat tissues are created. The end product is biologically the same as the meat that comes from an animal. Bottomline, it’s real meat made from real animals. When it comes to food safety, there’s no need of feedlots or slaughterhouses, where foodborne pathogens such as E. coli and salmonella can run rampant. And the cow, itself, doesn’t have to be killed. In addition, the entire process is done under sterile conditions and monitored for possible contaminants the whole way through.
When asked if this breakthrough approach to producing meat will open the door to improvements in food safety, Paul Burridge, Assistant Professor of Pharmacology at Northwestern Medicine, Feinberg School of Medicine, gave it an enthusiastic thumbs up. “Absolutely,” he said. “Cultivated meat by its nature is sterile. With traditional meat, there are so many potential points of contamination. The animals come from so many different places and are raised in so many different ways. During slaughter, there’s the risk of organ and fecal contamination.”
Source: Food Safety News
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