Lab Grown Meat is Being Developed, Here’s Dr Aziz Boing Sitanggang’s Response

The human need for animal protein is increasing as the earth's population grows. Man-meat technology made on a laboratory scale has been developed to overcome the problem of animal protein stocks. Consuming meat without sacrificing the lives of farm animals is no longer impossible. However, this technology has its pros and cons.

Dr Aziz Boing Sitanggang, IPB University lecturer from the Department of Food Science and Technology, Faculty of Agricultural Technology (Fateta), explained that the development of lab grown meat is motivated by the increasingly narrow area of farmland and the decreasing stock of meat.

Previously, plant-based alternative meat was one of the community's choices. However, the taste and nutrition of this alternative meat cannot beat the original meat. Not everyone is suitable for eating this alternative meat either.

"In 2050, meat consumption will increase by 60 to 80 percent due to the soaring world population. Anticipatory measures have begun to be taken, one of which is the development of lab grown meat," he explained in the Dare to Ask podcast titled 'Will Engineered Meat Be the Future Food Solution?" (20/03).

According to him, the development of lab grown meat is also motivated by the anti-global warming organization movement and the animal lovers movement. Taking live cells from farm animals is enough to make meat without killing them.

"In making lab grown meat, we take one live cell from livestock and breed it into other cells and then put it into a bioreactor with growth media that will later become meat," he continued.

"Interestingly, in addition to reducing the number of animal slaughter, the development of this technology can reduce carbon footprints, environmental damage, and increase sustainability," said Dr Aziz.

However, he said, the quality of lab grown meat will depend on the facility and the size of the rector. The age of lab grown meat is also less durable and the capital to make it is still relatively expensive. 

"Until now, lab grown meat is still in the form of ground meat, its processing has limitations so it is only more suitable as a burger patty. The flavor cannot be exactly the same as conventional meat. This is due to the difference in fat content that gives the meat its flavor and texture," he said.

He revealed that the development of lab grown meat continues to be encouraged, starting from growth media that are made cheaper and various new forms of meat such as steak, for example. However, a basic formula and proper development are needed.

"For massive consumption of lab grown meat in Indonesia, I think it will take a while because our natural resources are still quite high. The consumption habits of local people are also difficult to change due to cultural backgrounds," he continued.

According to him, there are still many commercial considerations that need to be studied when transitioning conventional meat to lab grown meat. The public does not need to worry about the development of this meat. He assured that the manufacture of engineered meat will definitely pass a series of toxicity tests and pass various requirements and regulations. 

"The public does not need to be antipathetic to the development of alternative technologies such as engineered meat because it will certainly provide certain benefits," he concluded. (MW/Rz) (IAAS/DSR)