in vitro meat possibilities: a food scientist’s...muscle only, no byproduct •faster growth •...

M. Betti, PhD Associate Professor

Department of Agricultural, Food and Nutritional Science University of Alberta

Office: 603 General Service Building Tel: (780) 248 1598

http://mirkobetti.org

In Vitro Meat Possibilities: A Food Scientist’s Perspective

http://mirkobetti.org/

Dietary nutrition cultivated from animal stem cells and harvested independently of the growth and

slaughter of animals

Definition

- ESF Exploratory Workshop on in vitro meat. 31 August-2 September 2011, Göteborg, Sweden -

The Concept

http://www.nature.com/news/2010/101208/pdf/468752a.pdf

Serum free media

• No slaughter • Control • Environmentally beneficial • Meat hunger: increasing demand for meat,

decreasing resources (water, feed, space, time)

Why In Vitro Cultured Meat??

- Datar and Betti 2010. Innovative Food Science and Emerging Technologies 11: 13–22 -

Control & Manipulation:

• Prevent uncontrollable, unpredictable complications •Avian flu, H1N1, foot & mouth disease, BSE... • DFD, PSE

• Intentionally alter taste, texture, nutrient profile • e.g. Fat content/omega-3 enrichment • e.g. Collagen content • e.g. Flavour



More sustainable:

• muscle only, no byproduct

• faster growth

• vertical system - preventing deforestation for pasture


- Datar and Betti, 2010. Innovative Food Science and Emerging Technologies 11: 13–22 -


More sustainable:

Cyanobacteria cultivation

Sterilization, hydrolysis

Muscle cell cultivation Other use

Losses 1000 Kg

Growth factors,

vitamins for culture

Tuomisto and Teixeira de Mattos , 2011. Environ. Sci. Technol. 2011, 45, 6117–6123

fresh water use would be reduced up to 96% land requirements would be reduced up to 99%

greenhouse gas emissions would be reduced up to 96%


More sustainable:

Tuomisto and Teixeira de Mattos , 2011. Environ. Sci. Technol. 2011, 45, 6117–6123

Why certain foods are good to eat? (…and, as a consequence, are good to think??)

Meat Hunger

Animal foods play a different biological role on human food ways as compared to plant foods

Plant foods can sustain life

Access to animal foods bestows health and well being above and beyond mere survival

- M. Harris. Good to Eat: Riddles of Food and Culture. Illinois: Waveland Press.. 1998 -

Meat Hunger

We descend from a long line of meat hungry animals

o Monkeys and apes are not strictly vegetarian!!!

Our species-given physiology and digestive process predisposed to learn to prefer animal foods

- M. Harris. Good to Eat: Riddles of Food and Culture. Illinois: Waveland Press. 1998 -

Meat Hunger

What so nutritious about animal foods?

Cooked they are a better source of proteins than most plant foods

o Protein content of cooked meat: 20 to 40%

o Protein content of cooked cereals: 2.5 to 10.5%

o Protein content of cooked legumes: 2.5 to 10.5%

o Protein content of soybean, nuts and peanuts:…..

Protein quality of animal foods is better

Vitamins B (B12!!) complex, A, E, D and C

Organic and Inorganic Fe

Zinc

Cooking made us human

2,5 million years ago

1,9-1,8 million years ago

The great leap forward

Small teeth, small jaws…not very well adapted to eat raw meat

Cooking made us human

Make meat softer

Less energy is required to digest softer food

More nutrients and energy can be extracted from cooked foods

Highly specified and small digestive system

Larger brain

…the genetic code for a well adapted digestive system could have been lost without the discovery of cooking


Cultured meat will cook faster!

• No/less amount of connective tissue

• Not requires high T to denature collagen into gelatin

TENDER MEAT!!

T

H2O


Shock waves are not necessary for tenderizing meat!

…but Just a moderate heat treatment around 45-50 C

High hydrostatic pressure High pressure Pulsed electric fields Arc discharge Ultrasound Ultraviolet Oscillating magnetic fields

Cultured meat as a catalyst for novel technologies:

Light Pulses Irradiation Cold Plasma Photosensitization Chemicals (Ozone, Carbon Dioxide)

Combined methods

Non Thermal Food Processing Technologies

High Pressure Processing

Results in fresh-like product

Environmentally friendly (less wastage)

Process Independent of product shape and size

Can destroy microorganisms and inactivate enzymes


High Pressure Application Areas

• Pasteurization: Juices, milk

• Sterilization: High and low acid foods

• Texture modification: Meat, fish, egg, proteins, starches

• Functional changes: Cheese, yogurt , surimi

• Specialty processes: Freezing, thawing, fat crystallization, enhancing reaction kinetics


High pressure processing assisted with moderate T on cultured meat will reduced the formation of carcinogens

o cooking at high temperatures or prolonged duration of cooking favors the formation of carcinogens (Wang et al. 2011. Int J

Cancer, 130:1898-1907)

o i.e. heterocyclic amines (HCAs), polycyclic aromatic hydrocarbons (PAHs) and N-nitroso compounds (NOCs)

Carcinogens formed during cooking have been associated with colorectal (CRC) cancer (Cross & Sinha 2004. Environ

Mol Mutagen 44:44-55)

o Third most common cancer and 3rd leading cause of cancer death for both men and women in the United States (AMS, 2010)


What about the Taste of Cultured Meat???

Less cooking --- Less Maillard reaction---- less taste

o Maillard Reactions Products (MRP) are taste active compounds

o Some of them are carcinogens (Moon & Shibamoto 2011. J Agric Food

Chem 59:615-618)

We can reproduce taste in the lab in a more control manner

o Biotechnology/Enzymatic Hydrolysis/Fermentation

-- Umami molecules (Yoshida, 1998.. Food Rev Int, 14: 213-246)

-- Kokumi molecules (Toeltested & Hofmann 2009. J Agric Food Chem 57: 378-3748)

-- Salty peptides (Schindler et al. 2011. J Agric Food Chem 59:12578-88)

o Peptides (i.e. gluthatione/ carnosine) + reducing sugars

-- Beef Aroma (Hong et al. 2010. J Food Sci 75 :S427-434)

Contraction:

• Necessity for cells, prevents atrophy

• Cyclic mechanical strain

- “Expandable beads”

• Electrical stimulation

- Growth on electrically conductive fibers

Limitations and Challenges


No in vivo homeostatic regulation:

Metabolism must be closely monitored

- Keep metabolism aerobic to prevent lactic acidification

- Hepatocytes to convert lactic acid to glucose?

- Will post-slaughter processes that convert muscle to meat take place???


ANIMAL DEATH

1. Stop flowing O2 and substrate to the muscle

2. Complete consumption of CP and ATP

3. Anaerobic glycolysis

4. lactic acid accumulation

5. Protein denaturation

6. Structural modifications (light reflectance)

7. Enzymatic proteolysis on myofibril and connective tissue

MEAT CONSUMPTION


• A great challenge in producing a competitive in vitro grown meat product is ensuring that all necessary nutrients are present

• Dietary minerals and vitamins not synthesized by myocytes will often require binding proteins in medium and effective transport mechanisms for entry into the cells

• Knowledge of the complex metabolism of each crucial vitamin and mineral is necessary to develop a nutritionally valuable meat product

Nutritional value??



Iron: • Fe (II) in Mb/Hb • Transferrin-Fe(III) put into medium, enters mitochondrion for be incorporated into Mb synthesis • Must be closely monitored;

• free Fe ions catalyze production of reactive oxygen species

• Note: Mb not significant in culture until stable myotube population has formed



Other applications Nutritional value??

Supplementation of crystalline vitamin B12 produced commercially by biosynthetic microbial fermentation would be necessary in an in vitro

meat product grown in an aseptic environment


Laminated meat

Potential Products

Potential Products

Used film roll

To slicing and packaging step

Circulation pump

Higher film roll

Lower film roll

Set of rolling cylinders

Grinded Meat

Evaporation/concentration system Osmotic dehydration bath

X

An osmotic dry technique

Ground meat

Potential Products From Laminated meat

Broiler 50 years ago Broiler 30 years ago Today’s Broiler

Genetic selection on broilers for rapid growth and breast muscle yield

For those who think this is “natural”…..

Why not growing only the breast muscle?

The first visionary

Winston Churchill made in 1932: “Why

grow all those feathers?”

M. Betti, PhD Associate Professor

Department of Agricultural, Food and Nutritional Science University of Alberta

Office: 603 General Service Building Tel: (780) 248 1598

http://mirkobetti.org

Meet the New Meat: In Vitro Cultured Meat

Questions

http://mirkobetti.org/

in vitro meat possibilities: a food scientist’s...muscle only, no byproduct •faster growth •...

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