How is the meat produced?

How is the meat produced?

How is the meat produced?

The production of meat culture involves growing cells from an animal in a bioreactor, a vessel that provides a sterile, enclosed, temperature-controlled environment for the cells to grow into meat.

How is the aging of the meat?

Immediately after slaughter and cold storage, glycogen to turns into lactic acid what acidifies and stiffens the muscle. A few days later, this acidification of the muscle will allow enzymes to come into action: this are they who will “nibble” the muscle fibers.

Why stale meat?

The goal: to get a meat softer and tastier. Let ” stale ” the meat after the slaughter of the animal is however nothing exceptional, since all meat of beef, even that of lesser quality, had to rest for a few days. This process allows you to change the texture of the meat.

How to grow meat?

How to cultivatedo we have meat ? In concrete terms, it all starts with the isolation, from the muscles of an adult animal, of a small number of muscle satellite cells, whose function is to participate in the process of muscle regeneration.

What is the need for meat preservation?

Need for conservation. Meat is a food that degrades if no preservation treatment is applied to it, at a rate that depends on various factors: product acidity, ambient humidity, presence of pathogens, temperature.

How to grow meat?

It is also possible to grow meat from cells taken from tissues such as muscle, fat and epidermis. [3] Removing these cells usually involves a small muscle biopsy, a harmless procedure that can be performed under local anesthesia.

How to store pieces of meat?

Place pieces of meat in airtight storage jars (or plastic storage bags) making sure to cover them completely with salt. Alternate the layers of meat and salt to make sure each piece of meat is well coated with salt.

How to preserve meat and keep it for longer?

To preserve the meat and preserve it for a longer period of time, it is necessary to kill as many microorganisms as possible or at least suppress their activity. The choice of treatment used for food preservation varies according to the type of food but results from three types of action: