In vitro proizvodnja mesa

Remic, Lucija (author), Sušnik Bajec, Simona (mentor)

Mesna industrija se sooča s povečanimi potrebami po mesu in mesnih izdelkih, povezanimi z večanjem človeške populacije. Zaradi povečevanja obsega živinorejske proizvodnje se panoga spopada s pomanjkanjem naravnih virov, hkrati pa preobremenjuje okolje z visokim ogljičnim odtisom. Obenem se ljudje vse bolj zavzemajo za dobrobit živali in hkrati želijo bolj zdravo in varno meso. Rešitev za vse te probleme je v proizvodnji mesa, ki ne onesnažuje okolja, varuje živali ter poskrbi za varno in zdravo meso. Proizvodnja mesa, ki poteka v laboratoriju, kjer je okolje sterilno in je omogočena manipulacija sestavin mesa, omogoča vse prej omenjeno. S tehnikami tkivnega inženirstva lahko iz nekaj celic vzgojijo več tisoč mišičnih celic, ki tvorijo t. i. in vitro meso. Prihodnost in vitro mesa je kljub vsem tem prednostim vprašljiva. Potreben je razvoj cenovno ugodne tehnologije ter razvoj končnega produkta, ki bo v vseh pogledih identičen konvencionalnemu mesu. Predvsem cena in senzorične lastnosti, ob predpogoju, da je meso za ljudi varno in zdravo, sta ključna dejavnika za potrošnike, da bo njihova izbira in vitro in ne konvencionalno proizvedeno meso.

• Language: Slovenian
• Keywords: in vitro meso, proizvodnja, tkivno inženirstvo
• Work type: Bachelor thesis/paper
• Organization: BF - Biotechnical Faculty
• Year: 2019
• PID: 20.500.12556/RUL-110615
• COBISS.SI-ID: 4294024
• Publication date in RUL: 18.09.2019

Secondary language

• Language: English
• Title: In vitro meat production

Abstract

Challenge for the meat industry is a growing demand for meat and meat products, due to increasing human population. Because of increasing livestock production the sector is facing lack of natural resources and is polluting the environment with high carbon footprint. At the same time people are more and more concerned about animal welfare and want safer and healthier meat. Solution for all the challenges above is meat production that does not pollute the environment, guarantees good animal welfare and at the same time produces safe and healthy meat. The solution is meat production that takes place in the laboratory, where the environment is sterile and the composition of meat can be manipulated. With tissue engineering techniques it is possible to grow in vitro meat from just few cells. Despite all the advantages of in vitro meat production the future of this technology is still uncertain. The development of cheaper technology and final product that is identical to conventional meat is needed. Key factors for consumers to choose in vitro meat over conventional meat are affordable price, sensory properties and most importantly healthy and safe meat.

• Keywords: in vitro meat, production, tissue engineering