Artificial meat has been born, humans still need to raise livestock?

To say "can replace the traditional meat" is too early, artificial meat is not mature, there are many shortcomings, at this stage, mankind still need to continue to raise livestock. "Artificial meat" is actually divided into two kinds. The first is vegetarian meat, processed from soy and other plant proteins, soy products generated by a variety of foods, which is very popular among vegetarians in various countries. The other is similar to the real animal meat, meat manufactured by animal stem cells, the general process is to put amino acids, sugar, fats and other substances in the vessel to cultivate stem cells, so that the meat slowly "grow". Now referred to as "artificial meat", generally refers to this type of meat cultured by stem cells, whether it is beef, pork or chicken.

The idea of "artificial meat" is not new, and was proposed as early as the end of the 20th century, only to become a reality in 2013. Mark Post of Maastricht University in the Netherlands first showed the public the "artificial meat" developed by his research team. They first extracted stem cells from live cattle, and then put the stem cells into a vessel with nutrient solution to cultivate muscle tissue, and finally formed muscle fibers. However, the "artificial meat" cultivated by Porst's team does not resemble real animal meat. The latter into blocks, may also be attached to the bones and tendons, while the former is just some minced meat, neither the market can buy fresh meat pieces and slices of meat, eating is not tender and juicy feeling. Some tasters described the meat as "animal protein cake".

In addition, the flavor of meat stimulates the appetite, which is both a pleasure to eat and good for health. The flavor of meat depends on two factors: the substances unique to meat, and the heating reaction during cooking. Amino acids such as glycine, alanine, cysteine and glutamic acid in meat have the function of making food flavorful. For example, the sulfur amino acids, cysteine and cystine, and glutathione contained in beef are precursor compounds that give beef its aroma, and through the heating process of cooking, the perfect flavor of the original meat can be obtained.

"Artificial meat" will produce such real meat flavor and nutrients, there is no real meat taste, such as fiber hardness, moisture, tenderness, etc., now we do not know.

Theoretically, "artificial meat" can be cultivated successfully, affected by a variety of factors. First, the nutrition and flavor to be the same as or similar to livestock breeding animal meat; second is the cultivation of the economic cost of traditional meat to be comparable or lower than traditional meat, which also means that the need for technological innovation; third is to solve the psychological discomfort when people eat, and so on.