User:Beep300/sandbox

Cultured meat

My Goals:

• Improve overall quality of the Cultured meat article in the following ways: Check for citations, add images, reorganize formatting if necessary, rewrite sections if necessary, etc.
• Add these sections:
  • Environmental impact of cultured meat and how it relates to traditional meat production.
  • Consumer acceptance of cultured meat - probably need to take parts from all the sections of the current article.

• Unify the language used throughout the article (Cultured meat vs. in vitro meat vs. clean meat)
• Add more images
  • 20th and 21st century, nomenclature, in fiction/pop culture sections
• Sources:
• NASA has been conducting experiments since 2001, producing cultured meat from turkey cells. The first edible sample was produced by the NSR/Touro Applied BioScience Research Consortium in 2002: goldfish cells grown to resemble fish fillets.
  • Move this to the Early 21st century section, fill in some gaps in the 20th century section

• and the Eindhoven University of Technology is researching bioreactors.^{[dead link]}
  • Fix dead link.
• The first peer-reviewed journal article published on the subject of laboratory-grown meat appeared in a 2005 issue of Tissue Engineering.
  • Expand on this.
• In 2008, PETA offered a $1 million prize to the first company to bring lab-grown chicken meat to consumers by 2012.
  • Did anyone do it? What happened?
• The Dutch government has put US$4 million into experiments regarding cultured meat.
  • US$4 million changed to $4 million
• What else is going on in the 21st century section?
• What has SuperMeat been up to lately?
• Picture for the Alliance for Meat, Poultry & Seafood Innovation (AMPS Innovation)
  • https://www.perishablenews.com/meatpoultry/cell-based-cultured-meat-poultry-and-seafood-makers-form-coalition/ How do I get this on my page?
• Cost of Cultured Meat today? (Economic Section)

Proposed Edits:

• Creation of a Consumer Acceptance of Cultured Meat section
  • Cultured meat will likely be exposed to the public on a global scale in the coming years, making consumer acceptance of the product an important concern (Sharma, 2015).
  • Research is being done to identify how consumers will accept cultured meat into the market. A study looking at acceptance of cultured meat in China, India, and the USA "found high levels of acceptance of clean meat in the three most populous countries worldwide..." (Bryant, Szejda, 2019).
  • Several potential factors of consumer acceptance of cultured meat have been identified. Healthiness, safety, nutritional characteristics, sustainability, taste, and lower price, are all potential factors (Gomez-Luciano, 2019). One study found that the use of highly technical language to explain cultured meat led to significantly more negative public attitude towards the concept (Bryant, Dillard 2019). Similarly, it is suggested that describing cultured meat in a way that emphasizes the final product rather than the production method was an effective way to improve acceptance (Siegrist, 2018). Low percentages of older adult populations have been reported to show acceptance for cultured meat. Green eating behavior, educational status, and food fussiness, were cited as most important factors for this population (Grasso, 2019).
  • The use of standardized descriptions would improve future research about consumer acceptance of cultured meat. Current studies have often reported drastically different rates of acceptance of the product, despite surveying similar populations. More comparable research is considered a future goal for consumer acceptance studies of cultured meat (Bryant, Barnett, 2018)
  • Sources for Above:
    • Sharma, S., Thind, S. S., & Kaur, A. (2015). In vitro meat production system: why and how? Journal of Food Science and Technology, 52(12), 7599–7607. doi: 10.1007/s13197-015-1972-3.
    • Bryant, C., Szejda, K., Parekh, N., Desphande, V., & Tse, B. (2019). A Survey of Consumer Perceptions of Plant-Based and Clean Meat in the USA, India, and China. Frontiers in Sustainable Food Systems, 3. doi: 10.3389/fsufs.2019.00011.
    • Gómez-Luciano, C. A., Aguiar, L. K. D., Vriesekoop, F., & Urbano, B. (2019). Consumers’ willingness to purchase three alternatives to meat proteins in the United Kingdom, Spain, Brazil and the Dominican Republic. Food Quality and Preference, 78. doi: 10.1016/j.foodqual.2019.103732.
    • Bryant, C., & Dillard, C. (2019). The Impact of Framing on Acceptance of Cultured Meat. Frontiers in Nutrition, 6(103). doi: 10.3389/fnut.2019.00103.
    • Siegrist, M., Sütterlin, B., & Hartmann, C. (2018). Perceived naturalness and evoked disgust influence acceptance of cultured meat. Meat Science, 139, 213–219. doi: 10.1016/j.meatsci.2018.02.007.
    • Grasso, A. C., Hung, Y., Olthof, M. R., Verbeke, W., & Brouwer, I. A. (2019). Older Consumers’ Readiness to Accept Alternative, More Sustainable Protein Sources in the European Union. Nutrients, 11(8), 1904. doi: 10.3390/nu11081904.
    • Bryant, C., & Barnett, J. (2018). Consumer acceptance of cultured meat: A systematic review. Meat Science, 143, 8–17. doi: 10.1016/j.meatsci.2018.04.008
• "NASA has been conducting experiments since 2001, producing cultured meat from turkey cells. The first edible sample was produced by the NSR/Touro Applied BioScience Research Consortium in 2002: goldfish cells grown to resemble fish fillets."
  • This section is currently in the "20th century" heading of the article. I would like to move this to the Early 21st century heading since it describes work completed in that time period.
• "and the Eindhoven University of Technology is researching bioreactors.^{[dead link]"}
  • Currently a dead link in the article. I found an updated source that provides the information that the Eindhoven University of Technology is currently researching bioreactors.
  • Kadim, Isam & Mahgoub, Osman & Baqir, Senan & Faye, Bernard & Purchas, Roger. (2015). Cultured meat from muscle stem cells: A review of challenges and prospects. Journal of Integrative Agriculture. 14. 10.1016/S2095-3119(14)60881-9
• "In 2008, PETA offered a $1 million prize to the first company to bring lab-grown chicken meat to consumers by 2012."
  • The contestant was required to do both of the following:
    • Produce a cultured chicken meat product that was indistinguishable from real chicken.
    • Produce the product in large enough quantities to be sold competitively in at least 10 states.
  • The contest was extended until March 4, 2014. Since 2008 when the challenge was first announced, researchers around the world have made significant headway into the production of cultured meat. The deadline eventually expired without a winner, however the publicity around the topic brought cultured meat further into the eyes of scientists.
  • https://www.peta.org/features/vitro-meat-contest/ (I'm not completely sure how to cite this, it's directly from their website but there's no author or date for the article)
• "The Dutch government has put US$4 million into experiments regarding cultured meat."
  • I'd like to remove the 'US' before the $4 million, no other currency mentioned in the article has 'US' in front of the dollar sign.
• "As of February 2017, a recent report has shown that the price of these cultured burgers has dropped dramatically. Going from roughly over $300,000 to $11.36 in just 3 and a half years,[dubious – discuss][dead link] only 9-10 times more expensive per pound than standard ground beef."
  • The dead link and sensationalist wording of this section makes me want to replace it with a more factual article.
  • A report from July 2019 states that the price of making a cultured meat burger is expected to drop to $10 by 2021. Several companies have invested research in recent years into the development of cultured meat, such as Mosa Meat and Biotech Foods. The first cultured meat burger from Mosa Meats was produced in 2013 and cost $280,000 (Axworthy).
    • Axworthy, N. (2019, July 14). Price of Lab-Grown Meat to Plummet From $280,000 to $10 Per Patty By 2021. Retrieved from https://vegnews.com/2019/7/price-of-lab-grown-meat-to-plummet-from-280000-to-10-per-patty-by-2021.
• In 1998 Jon F. Vein of the United States filed for, and ultimately secured, a patent (US 6,835,390 B1) for the production of tissue engineered meat for human consumption, wherein muscle and fat cells would be grown in an integrated fashion to create food products such as beef, poultry and fish.
  • Source: https://futuristspeaker.com/future-of-agriculture/the-future-of-the-cultured-meats-industry-in-2040/
• I emailed the Alliance for Meat Poultry and Seafood Innovation to ask permission to use one of their graphics on the page, however they have not responded. If they get back to me at some point I'll be sure to make the edit because it's an image I feel is important to include.
• I'd like to add the following section to the environmental heading. I think background surrounding why cultured meat has become relevant in the environmental discussion of meat production is important to include.
  • There has historically been concerns from the United Nations about the unrelenting production of traditional meat production for the growing world population. Animal production for food has been one of the major causes of air/water pollution and global warming. There is significant doubt that the traditional industry will be able to keep up with the rapidly increasing demands for meat, pushing many entrepreneurs and researchers towards development of cultured meat as an alternative. Cultured meat looks to provide an environmentally conscious alternative to traditional meat production.
    • Sources:
      • https://www.labiotech.eu/features/cultured-meat-industry/
      • https://www.bbc.com/news/world-us-canada-45865403
      • https://time.com/5648082/un-climate-report-less-meat/
• I want to add to the Religious Considerations section, a large portion of the world will have concerns about the religious viability of cultured meat and I think it's important to include their views.
  • With the development of cultured meat as a potentially large-scale product in the coming years, concerns from the Islamic faith regarding its viability are becoming increasingly important (Springer). The Islamic Institute of Orange County in California has responded to the Islamic consumption of embryonic stem cell cultured meat saying, "There does not appear to be any objection to eating this type of cultured meat" (Huffpost). In addition, Abdul Qahir Qamar of the International Islamic Fiqh Academy is quoted saying that cultured meat "will not be considered meat from live animals, but will be cultured meat." He continues to define that excluding cells derived from pigs, dogs, and other halal banned animals, the meat would be considered vegetative and "similar to yogurt and fermented pickles" (Huffpost).
  • Debate in India over the Hindu consumption of cultured meat mainly excludes steak and burgers. Chandra Kaushik, president of the Hindu Mahasabha reports that he would "not accept it being traded in a marketplace in any form or being used for a commercial purpose" (Huffpost).
    • huffpost.com/entry/lab-burger-kosher-halal_n_3733851
    • https://link.springer.com/article/10.1007%2Fs10943-017-0403-3