In vitro meat, also known as laboratory-grown meat, is animal flesh that has never been part of a complete, living animal. As of May 2003, some scientists are experimentally growing in vitro meat in laboratories, but no meat has been produced yet for public consumption. Potentially, any animal could be a source of cells for in vitro meat, even humans.
In 2001, dermatologist Wiete Westerhof from the University of Amsterdam and businessmen Willem van Eelen and Willem van Kooten announced that they had filed for a worldwide patent on a process to produce in vitro meat (patent number WO9931222). A matrix of collagen is seeded with musclecells, which are then bathed in a nutritious solution and induced to divide.
In vitro meat may appeal to animal welfare advocates and others concerned about animal well-being. Replacing traditional meat with in vitro meat has the potential to reduce overall animal suffering; however it does not eliminate it. See also: "Animals are still used" argument, below.
It is not yet known whether in vitro meat is economicallycompetitive with traditional meat. For in vitro meat, costs only apply to the meat production, whereas for traditional meat, costs include animal raising and environmental protection. The currently required laboratory setting for in vitro meat is very expensive, however.
Claude Zidi's 1976comedy filmL'aile ou la cuisse starring Louis de Funes as top-notch gourmet and Julien Guiomar as the infamous Tricatel who secretly produces artificial food.
