10 Facts About Cell-Cultured ⚗️ Chicken 🍗 | It's meat, but not really 🥓

Here are 10 facts about cell-cultured meat, which you could see on your plates in the near future:

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#1. It’s Meat, But Not Really
When it comes to cultured meat, the stuff you’re eating comes from an animal, but it isn’t actually a chunk of the animal.

The cultured meat-making process is actually rather scientific.

First, muscle samples are collected from an animal.

Then, technicians collect stem cells from the tissue and multiply them, allowing them to differentiate into primitive fibers that then grow to form muscle tissue.

Then, this muscle tissue is combined with fat cells and additives for texture, flavour, and colour, according to Forbes.

So, what you’re eating is technically meat, but not really.

#2. The First Lab-Grown Patty Was Made in 2013

In 2013, when Miley Cyrus came in like a wrecking ball, the first lab-grown beef burger was made.

Mark Post, of Maastrich University in the Netherlands, created a patty made up of 20,000 individually-grown muscle strands, all from the lab.

It was tasted in a London restaurant by several people.

#3. Its Effect on Greenhouse Gases is Unclear
Some claim that the process of growing meat in a lab is better for the environment, but others aren’t so sure.

According to Maastrich University, livestock farming for meat is responsible for nearly 18% of all greenhouse emissions, more than all global transport combined.

#4. It Can Greatly Reduce Our Water Usage
While it’s unknown if the cultured meat process actually cuts down on greenhouse gases, what’s certain is that it’s great for our water conservation efforts.

According to Eco-Business, growing meat in a lab uses up to 96% less water than traditional agricultural methods.

See, in order to keep animals on a farm healthy and hydrated, farmers must have access to large amounts of fresh water.

#5. It Produces Much More Meat
Another advantage of growing meat in the lab is that it yields much more than the farm.

According to Maastricht University in the Netherlands, cells from a single cow can produce 175 million quarter-pounders, while traditional farming methods would need 440,000 cows.

#6. It’s Less Prone to Contamination
Since it’s grown in a lab, cultured meat isn’t subject to practices on modern farms that taint meat.

Elaine Siu, managing director of The Good Food Institute Asia Pacific, said almost all conventional meat is the “product of both artificial insemination and massive doses of growth-promoting drugs.”

Which leads us to this:

#7. It May Be Healthier Than Real Meat
Some might be a little repelled by meat that’s made in a lab, but according to a Washington Post report, it could be healthier than real meat.

For one, cultured meat is produced in sterile environments, meaning they would be free of dangerous bacteria.

#8. All Cultured Meat Won’t Have Bones
Some people always ask for boneless Chicken Rice, while others enjoy the feeling of biting into an animal because it takes them back to the good old days of 500 BCE.

To the dismay of some and joy of others, cultured meat won’t have any bones or skin.

Rather, it’ll look like our beloved chicken nuggets.

While the absence of bones means no more bone broths, kids and older adults may find it easier to eat.

#9. It Has Been Deemed Safe By the SFA
If you’re worried about toxic chemicals or other harmful additives, you’d be relieved to learn that the cell-cultured chicken by Eat Just has been deemed safe by the Singapore Food Agency (SFA).

So, if the SFA says it’s safe, it’s safe.

The agency said it will continue to review the safety assessments of these alternative protein products scientifically and consult experts to safeguard food safety and public health.

#10. It Might Be Expensive
In 2008, when growing meat in a lab still sounded like the plot of a science fiction novel, the production cost was about US$1 million (S$1,337,660) for 250 grams of beef, according to Times of India.

Thankfully, this has since reduced.

In 2017, the cost of production of lab-grown beef was around $5,280 for a kilogram.

But it’s currently still more expensive than growing conventional meat.

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