Cultivated meat, also known as cell-based, clean or lab-grown meat, describes a production method where animal muscle or fat tissue is cultivated in a lab or production facility. The process involves isolating, growing, and multiplying animal cells in a nutrient-rich liquid broth. Typically sourced from a biopsy of living animals, these cells are then stimulated to transform into mature muscle cells.
The objective of this method is to replicate the natural process of muscle development, creating meat without relying on traditional animal farming. The scientific intricacies encompass precise control over cell growth, the transformation of cells from one type to another, and the orchestration of tissue formation—all within a meticulously controlled environment. This innovative approach aims to provide a sustainable and ethical alternative to conventional meat production, addressing environmental and ethical concerns associated with traditional farming practices.