Two artificial types of meat, which one is better accepted?

As the saying goes, the people are eating for the future, and the development of science and technology will never forget our table. Recently, the food industry has emerged a series of foods made by black technology. The choice of the table in the future will be more and more abundant, just because you can’t get off your mouth!

Two artificial types of meat, which one is better accepted?

When it comes to artificial meat, you don’t think that it could be possible to produce. However, nowadays, artificial meat cannot only achieve the same taste but also has many advantages such as safety and environmental protection. So what is the “artificial” method?

There are two kinds of artificial meat, one is made by processing the bean protein, which is essentially the bean product that imitates the taste of meat; the other is the real meat cultivated by extracting animal cells. Growing in the culture dish, there is no bone at all.

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Laboratory artificial meat (Source: tadpole stave )

The beans extracted meat used in a vegetarian burger, a very popular in few countries. The meat patties are made of vegetable protein, artificial meat. It usually decomposes the vegetable protein of soybean, pea, and black bean, rearranges it by using the machine to imitate the animal protein, and then reproduces the taste of the meat through seasoning. Some products also add beet juice to call out the red color of the meat.

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Dishes made by vegetarian chicken (Source: tadpole stave)

The artificial meat made by cell culture is still in the experimental stage, and the practice is more complicated: firstly extract muscle tissue from the animal, separate the muscle cells, and then provide nutrients for the growth and replication of muscle cells through the serum, gradually in the laboratory. The muscle tissue is cultured. It sounds like a bit of a taste, but because it is real meat, it doesn’t require too much adjustment in the taste. In the process of making it, it can also adjust the fat content to make it more in line with the needs of healthy meals. In addition, the meat cultivated in the laboratory does not need to worry about animal disease or disorder such as swine fever, hormone feed, etc. The production process is not only low-carbon and environmentally friendly, but also saves a large area of land compared to traditional livestock.

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Laboratory artificial meat production process (Source: Eating Well)

This kind of artificial meat is also facing some problems, mainly in terms of ethics and cost. After all, it overturns people’s common sense. Although many emerging companies in many countries are committed to researching this technology, because of the high cost, the cost of a small piece of meat cake can reach  1400 dollars, and it is still far away from marketization, moreover at this cost it is impossible to accidentally eat it.

Gene editing food = genetically modified food?

Some time ago, the topic of genetic editing babies was soaring and even caused a lot of panic. So, what do you think about this genetically-based food-gene editing food?

Food produced by Gene Editing Technology (CRISPR) is often discussed together with genetically modified foods (GMOs). Genetically modified foods have been controversial for a long time. However, there is basically a consensus among all walks of life: genetically modified foods have uncertain risks and require strict supervision… Most people try to avoid genetically modified foods when shopping.

Although some people think that genetic editing is also a genetic modification, in fact, the difference between the two is still very large. In the breeding process, the transgenic technology achieves the purpose of improvement by inserting foreign DNA sequences, and the bred organisms are different from the natural ones; while the gene editing technology removes or changes the genes at the precise sites of the plant’s own genome, and does not insert them. The source gene, the bred organism is similar to the natural mutation.

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CRISPR Technology (Source: Cambridge University Press)

There are many reasons for doing genetic editing. For example, mushroom growers in Pennsylvania, USA, have removed the browning genes in mushrooms through genetic editing, making mushrooms less prone to decay and saving a lot of picking and packaging costs. In addition, genetic editing technology can also achieve the purpose of improving yield, improving food nutrition and taste by changing genes. Is it amazing? Although this technology sounds high, the actual cost is relatively low, and it can be applied in large quantities after one-time development.

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Gene editing mushroom (Source: Penn State University)

However, as with GM technology, genetic editing has raised some concerns. Some people think that there is a possibility of mistakes in the behaviour of cutting and modifying genes, that is, off-target effects. Although there has not been a large-scale promotion, many people believe that a special guidance institution must be established immediately.

Freeze-dried food: aerospace food that flies into the homes of the people

Compared with the previous ones, the freeze-dried foods mentioned below are close to life. Everyday snacks such as dried strawberries, crispy dates, are freeze-dried foods. There are also some instant drinks, even instant noodles are also used freeze-drying technology!

Food made from freeze-drying technology has now flown into the homes of ordinary people, but decades ago it was a high-tech used by the United States to make space food.

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Freeze-dried strawberries (Source: Wikimedia Commons)

The freeze-drying technology is called vacuum freeze-drying technology and is a special drying method. General dry dewatering techniques, such as drying and drying, require warming, which not only changes the texture of the food, but also leads to nutrient loss. The freeze-drying technique directly sublimates the solid water under vacuum, and the whole process only has physical changes. Most of the processing is carried out below zero, which greatly reduces the damage to heat sensitive substances and retains the original color and fragrance of the food.

There are many other advantages to lyophilized food. For example, it can be preserved for a long time without refrigerating and preservatives; this food has the texture of potato chips and shrimp strips, but retains the nutrition of fruits and vegetables, and can be used as a substitute for puffed foods. It will be so guilty. In addition, the rehydration of freeze-dried foods is good, and the original flavor of the food is greatly preserved. Even if it is a vegetable package in instant noodles, if the freeze-drying technique is used, the taste will be dried after brewing. Vegetable bags are more delicious.

3D printed food: the delicious world out of the game world?

3D printing is a popular black technology in recent years. Can it be used to print food? Can the printed things really eat?

First, let’s review the knowledge of 3D printing. 3D printing actually follows the principle of ordinary printers, except that it uses not ink, but plastic, plaster, metal and other raw materials. The printing target is changed from two-dimensional text and image to three-dimensional model. In this way, if you want 3D printers to print food, you need to change the raw materials into food, and change the printing target to a digital model of food. It doesn’t seem to be an impossible task!

Let’s take a look at the Japanese Open Meals pixel food printer and its printed products!

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Pixel Sushi (Source: Open Meals)

These are sushi look alike the food in the game “My World.” How did they come about? First, find a chef to make real sushi, then digitize the color and fragrance of the sushi, and create a model for each sushi. The next 3D food printer will adjust the edible according to the sushi data. Gel block, and finally put these adjusted gel block codes together by robot arm, one pixel sushi will print!

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Pixel Sushi Printer (Source: Open Meals)

At present, these edible gel pieces are 5 mm long, and the printed sushi is rough, but if you can further reduce each gel block and enrich the food database in the future, you can print out various foods even and even Perfectly reproduces the craftsmanship of Michelin’s chef. Imagine that in the future, we can taste the food of the world’s most popular restaurants at a fair price with just a push of a button.

Source/ Reference materials:

1.Open-meals.com

2.Penn State News

3.Cambridge University Press

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