Wass?
Sekarang aja dengan peternakan intensif di Eropa, daging sapi daging babi
daging ayam udah hammpir-hampir nggak ada rasanya...
Lalu daging imitasi dibikin di laoratorium rasanya gimana?..
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Web address:
http://www.sciencedaily.com/releases/2011/07/
110714101036.htm
Lab-Grown Meat Would Cut Greenhouse Gas Emissions and Save Energy, Research
Suggests
enlarge
Meat department in a grocery store. New research suggests that meat grown using
tissue engineering techniques, so-called 'cultured meat', would generate up to
96% lower greenhouse gas emissions than conventionally produced meat. (Credit:
© Pavel Losevsky / Fotolia)
ScienceDaily (July 18, 2011) Meat grown using tissue engineering techniques,
so-called 'cultured meat', would generate up to 96% lower greenhouse gas
emissions than conventionally produced meat, according to a new study.
The analysis, carried out by scientists from Oxford University and the
University of Amsterdam, also estimates that cultured meat would require 7-45%
less energy to produce than the same volume of pork, sheep or beef. It would
require more energy to produce than poultry but only a fraction of the land
area and water needed to rear chickens.
A report of the team's research is published in the journal Environmental
Science & Technology.
'What our study found was that the environmental impacts of cultured meat could
be substantially lower than those of meat produced in the conventional way,'
said Hanna Tuomisto of Oxford University's Wildlife Conservation Research Unit,
who led the research. 'Cultured meat could potentially be produced with up to
96% lower greenhouse gas emissions, 45% less energy, 99% lower land use, and
96% lower water use than conventional meat.'
The researchers based their calculations on a process, using Cyanobacteria
hydrolysate as a nutrient and energy source for growing muscle cells, that is
being developed by co-author Dr Joost Teixeira de Mattos at the University of
Amsterdam. At the moment this sort of tissue engineering technology is confined
to the laboratory, but the researchers estimated what the various costs would
be for producing 1000kg of cultured meat using a scaled-up version of the
technology compared to the costs associated with livestock reared
conventionally.
In comparison to conventionally-produced European meat, the team estimate
cultured meat would involve approximately 7-45% lower energy use, 78-96% lower
greenhouse gas emissions, 99% lower land use, and 82-96% lower water use
depending on the type of meat.
'We are not saying that we could, or would necessarily want to, replace
conventional meat with its cultured counterpart right now,' said Ms Tuomisto,
'however, our research shows that cultured meat could be part of the solution
to feeding the world's growing population and at the same time cutting
emissions and saving both energy and water. Simply put, cultured meat is,
potentially, a much more efficient and environmentally-friendly way of putting
meat on the table.'
The team point out that their calculations do not currently take into account
additional savings from, for instance, the lower energy costs of transport and
refrigeration of cultured meat compared to the conventional variety. They also
suggest that land freed up from farming could be reforested or used for other
carbon sequestration purposes, further lowering the carbon footprint of
cultured meat.
Ms Tuomisto said: 'There are obviously many obstacles to overcome before we can
say whether cultured meat will become part of our diet, not least of which is
whether people would be prepared to eat it! But we hope our research will add
to the debate about whether we could, or should, develop a less wasteful
alternative to meat from animals.'
The research was funded by New Harvest, a nonprofit research organisation
working to develop new alternatives to conventionally-produced meat.
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Story Source:
The above story is reprinted (with editorial adaptations by ScienceDaily
staff) from materials provided by University of Oxford.
Journal Reference:
1. Hanna L. Tuomisto, M. Joost Teixeira de Mattos. Environmental Impacts of
Cultured Meat Production. Environmental Science & Technology, 2011; 45 (14):
6117 DOI: 10.1021/es200130u
Need to cite this story in your essay, paper, or report? Use one of the
following formats:
APA
MLA
University of Oxford (2011, July 18). Lab-grown meat would cut greenhouse gas
emissions and save energy, research suggests. ScienceDaily. Retrieved July 19,
2011, from http://www.sciencedaily.com /releases/2011/07/110714101036.htm
Note: If no author is given, the source is cited instead.
Disclaimer: Views expressed in this article do not necessarily reflect those of
ScienceDaily or its staff.
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