Conventional versus Cultured meat

Abstract

Conventional meat is the edible flesh of animals, usually mammals or birds, but also fish. There are two main categories of meat: white meat and red meat, based on the amount of myoglobin, a protein that gives meat its color. White meat includes chicken, turkey, rabbit, and some fish and seafood, and is generally leaner and lower in cholesterol than red meat. Red meat includes beef, lamb, pork, and venison (gazelle), which is richer in iron, zinc, and vitamin B12, but also higher in saturated fat and calories. The consumption of different types of meat can be good for health as part of a balanced diet because they are excellent sources of multiple nutrients. Including meat can be an excellent way to have a balanced diet. All the different types of meat are highly nutritious and can be healthy. Furthermore, there are many types of meat products, such as sausages, bacon, and salami, that are cured, smoked, dried, or fermented to enhance their flavor and shelf life. On the other hand, Cultured meat involves the production of meat outside of the animal and in vitro. Specifically, cultured meat is produced from animal cells cultured in a growth media in a bioreactor rather than being directly sourced from slaughtered animals.