The difference between artificial meat and traditional meat

With the taste test of China-made artificial meat in the form of meat-stuffed moon cakes in Shanghai, domestic meat gradually entered the public's field of vision. Let me introduce the difference between artificial meat made in China and ordinary meat.

As the first artificial meat in China, the first generation of "artificial meat" in China, which was jointly developed by Li Jian, an associate professor at the College of Food and Health of Beijing Technology and Business University, and Starfield, a vegetable meat brand, was made of other vegetable proteins such as soybeans, containing a lot of protein and a little fat. This production method is also the most widely used method at present, and its cost is cheaper than that of animal stem cell culture.

Current research shows that artificial meat may be healthier than ordinary meat. Because there is no need to use antibiotics in the production of artificial meat, and the nutrients in the meat can be artificially controlled, healthy omega-3 fatty acids can be used to replace omega-6 fatty acids which are easy to cause high cholesterol in the production process, which can be said to be the gospel of the "three highs" population. Similarly, the virus risk of artificial meat is much lower than that of ordinary meat. In terms of environment, the birth of artificial meat can alleviate many environmental pressures. Statistics show that at present, 30% of the global land area is used for aquaculture? Of the greenhouse gas emissions caused by human activities, 18% comes from aquaculture, which is a great environmental burden. Artificial meat does not produce inedible things such as hair, skin, horns and bone excreta like animals, and its production takes up less land, effectively alleviating the greenhouse effect and the shortage of land resources.

But so far, the research on artificial meat is still in the primary stage. The artificial meat we produce mainly imitates minced meat, such as jiaozi, moon cakes, meatballs, and steaks and ribs are still under development. I hope our researchers will work hard to tackle key problems, bring more kinds of artificial meat with better taste to people, and make our lives healthier.