The famous Hyderabadi Biryani from the Indian state of Andhra Pradesh is going to boost up with the low fat, boneless clean meat produced by the city-based Centre for Cellular and Molecular Biology (CCMB), employing the technique of tissue engineering to produce mutton and chicken in large commercial scale in its laboratory.
“Clean Meat” produced is meat multiplied in the laboratory in in-vitro condition, using the tissue of sheep or chicken. The noble approach does not support rearing the whole animal for consumption.
Animal Slaughter, which is the conventional meat production method results in several adverse consequences such as the poor nutritional value of meat, food-borne diseases, depletion of environmental resources, etc., cultured meat, on the other hand, is essentially an animal-free harvest produced in controlled conditions.
With the concept of clean meat slowly gaining momentum, the Humane Society International (HIS)-India and CCMB will together develop and promote clean meat.
The new technology does not require antibiotics and ensures the welfare of the animals, but entails preservatives in order to store the meat in the lab.
The National Academies of Science, Engineering, and Medicine (NASEM), headquartered Washington D.C. The United States, published a report earlier this year identifying clean meat as a promising biotechnology area with high expansion potential and trade relevance within the next 5-10 years.
According to Mr. Rakesh Mishra director CCMB, technology today exists to multiply literally any type of cell hence, scaling it up in an economically affordable manner, shouldn't be a trouble as a meat substitute remains a major challenge.
(HIS)-India Managing Director NG Jayasimha described laboratory made clean meat as a “history in making.”