재배 육류: 지속 가능한 단백질의 미래

동물 세포에서 재배한 배양육은 증가하는 육류 수요를 충족할 수 있는 지속 가능하고 인도적이며 효율적인 솔루션을 제공합니다.

### 경작 육류: 지속 가능하고 인도적인 육류 생산의 미래
* 🐔 업사이드의 FDA 승인 치킨 필레와 같은 배양육은 **실제 동물 세포를 배양조에서 배양**하여 만든 것으로, 기존 육류 생산에 대한 **지속 가능하고 인도적인 대안**을 제시합니다.
* 🌍 전통적인 축산업은 환경에 큰 영향을 미치며, 향후 수십 년 동안 육류 수요가 두 배로 증가할 것으로 예상되는 상황에서 **보다 효율적인 솔루션**을 찾는 것은 매우 중요합니다.
* 배양육 생산은 축산업에서 일반적으로 사용되는 **항생제**가 필요하지 않으며, **재래식 육류 생산**과 관련된 많은 문제를 해결할 수 있는 잠재력을 가지고 있습니다.
* 🏭 재배 육류 생산을 상업적 수준으로 확장하는 것은 **업사이드**와 같은 회사가 **극복**하기 위해 노력하고 있는 핵심 과제입니다.
* 👅 배양육 제품의 맛과 식감은 익숙한 육류 경험을 재현하도록 설계되었으며, 기존 육류와 구별할 수 없도록 만드는 것이 목표입니다.
* 🦕 미래에는 재배 육류가 보다 **지속 가능하고 재생 가능한 농업 관행**으로의 전환을 가능하게 하고, **대규모 축산의 필요성을 줄이며, **더 건강하고 다양한 육류 제품을 맞춤화**할 수 있는 기회를 제공할 수 있습니다.

FDA-approved science meat. Of course, it was grown in a vat instead of inside an animal's body. And I am about to chow down on it. - Let's head on in. - Okay. - This isn't like a soy-based fake meat. It's real meat made from real chicken cells. Right now, dozens of companies are trying to figure out how to grow meat in unconventional ways, and it's beginning to work. - Why do this? - Concentrated animal agriculture takes a huge toll on the environment, and with the demand for meat expected to skyrocket in the next few decades, well, it's a big problem. - Meat is a product that we've loved for thousands of years, and the demand for it is doubling. - We have to come up with ways to be ingenious and give people what they want in a more efficient package. - We can meet this doubling of demand with a production method that is safe, sustainable.

a lot more humane. So the question is: Why
don't we need an opportunity like this to be explored
right now with urgency? - What if we could grow most or even all of the meat we need
with a much smaller impact? What if we could make healthier
meat, or meat that was otherwise impossible to get? - Science is about asking questions that you don't know the answers to. It's about recognizing
the limitations of society that you have at the time
that you must overcome. And what is the science telling you? - This is Hard Reset, a series about rebuilding
our world from scratch. Welcome to Emeryville, California. It's right next to San Francisco. Pixar is there. There's an IKEA, and a pretty good mall. And this place, a high-tech
factory for cultivated meat. This is Uma. He's the founder and CEO of UPSIDE, and we hear he's a blast
at birthday parties.

- I grew up in a meat-eating
family and loved eating meat. One day as a kid, I went to
a friend's birthday party. We were having fun in the front, and then I walked to
the back of the house, and that is where they were
slaughtering the animals that were being used to feed
the people in the front. It was the birthday, death
day happening at the same time with incredible joy in the front and incredible suffering in the back. And I think that was the first time I came directly face-to-face
with the duality of meat. I am a cardiologist by training. During medical school,
we would take stem cells, re-inject them into the person's heart to regrow the heart muscle. And to me it felt like, Oh my gosh, what if you can take cells from an animal and grow meat from it? What would that be? From a scientific standpoint, cultivated meat is an unbelievably
simple idea that's been

around for probably as long as
people have been eating meat. Which is, if I just want a chicken wing, do I need a whole chicken? This is Eric, our tour guide and professional scientist. And I'm gonna guess, basketball player. College basketball,
and not very good at it. Anyway, after we got all suited up with these super fashionable
beard nets, Eric gave me a tour of the facility where they make the meat. What do you feed the cells? We feed the cells the same
thing you and I would eat, except in a much more simplified form. So if we're eating, say, meat or protein or starches in like a potato, we just break those
down to its components: amino acids in the case of protein, sugars in the case of starches, vitamins, minerals, those sorts of things. You take cells which are living, and as long as they're fed, kept warm,

and given a place to grow without
competition from bacteria, they'll continue to grow using
their genetic programming - and they will produce the same thing that's in an animal. And then you can eat it. - This way, you can grow the meat without needing to grow
the rest of the animal. No bones, no skin, no nervous system. The only problem with this is that it also doesn't
have an immune system. So if bacteria gets into the process, it pretty much ruins the whole batch. - And the most important
thing, of course, is that, once we put anything into the system, it is in fact sterile. We monitor all the different
types of bacteria in the air and on the surfaces. We also monitor what's inside here, but more importantly, what's not here. - Right. - Bacteria, viruses. Our main line of defense is
prevention; is effectively just never letting bacteria or viruses in. - Effectively, we are the immune system.

in a facility like this. This is important because one of the main
advantages of this technology is that you wouldn't need to use
antibiotics like we do now in animal agriculture. The moment we take the cells
directly from a farm animal, we have to pierce its skin
in order to get the cells. There's gonna be bacteria there. We use a small amount of antibiotics to make sure no bacteria
transfer into our system. And this is I'm talking about
over the course of years before we actually get
them into production. Once they're in production, we do not use antibiotics at all. Cultivating meat at a small scale has been done for a while, but the challenge for
the folks at UPSIDE is how to grow this production
up to a commercial scale. Oh, this is great. This is great. So many more tanks. So much more room for activities. In case you missed
it, Eric just referenced

the classic movie Step Brothers. - 'So many activities.' - Which means he and I are
about to become best friends. - 'Did we just become best friends? - Yep!' - This is the production floor. Things that work here
gets scaled massively up for commercial-scale production. - Right. - So this facility can do
up to about 400,000 pounds of cultivated meat per year, which is a lot for cultivated meat. But in the grand scheme of
meat, it's a very small amount. Our commercial facility will
be able to do in the tens of millions of pounds of
cultivated meat per year. - If this can be done
at a scale that competes with existing meat production, it'll mean a much cleaner environment. - It takes two years to raise a cow before it goes to slaughter. It takes nine months for a pig
before it goes to slaughter, and it takes two months for a chicken before it goes to slaughter.

It takes us two weeks to grow meat, and everything we make can be eaten. Therefore, we just see first principle advantages that are significantly superior to conventional meat. But for all of this to work, two things need to happen. Companies like UPSIDE need to be able to make this stuff at an affordable price, and people need to want to eat it. So, what does it taste like? Let's find out. Currently, UPSIDE's only FDA-approved product is their chicken filet, which is made in a small-scale process to replicate the look and feel of a chicken breast. But they're also replicating ground meat products that can be made at a much larger scale - and I got to taste them all. But before we dived into the tasting, I had a bone to pick. What kind of chicken meat were they cultivating? As you well know, this is an issue we take very seriously at Hard Reset.

- What is your favorite part of the chicken? - Thigh. - It would be the thigh. - Thigh is the way to go. - Right. - Why didn't they start with a thigh? - Why chicken breast and not chicken thigh? - Why chicken breast meat and not chicken thigh meat? - Chicken thigh is by far the superior meat. Fully agree with you. - Okay. - Western palates prefer chicken breast. - Do they? - Western palates, when they think chicken, our research shows they want white meat, they want breast meat. It is also a lot of the meat that's put into chicken nuggets. That was just the familiar cut that people wanted. However, our chicken breast meat has, intentionally, some dark meat character added into it on purpose in the form of connective tissue that prevents it from overcooking. And I think it sort of redeemed it. The people wanted it, so we're giving it to them.

- Make better choices, America.
- Yeah, I mean the optimal preparation for most chicken is fried.
- Yeah. Yeah.
- And breaded. So, that's the breakfast sausage.
- The ground product. Is that correct?
- Yeah, the only animal product in there is chicken cells.
- Oh my gosh.
- Your breakfast sandwich.
- Thank you.
- All right.
- So this is my first bite of cell-cultivated chicken. This was also apparently my first bite of solid food.
- Oh my goodness. There's at least three pounds of cheese in my beard. I promise you I do know how to eat. I am just not sure what happened this day.
- That tastes really good. How much that was in my mustache is what I want to know.
- Quite a lot as it turns out. How much does this cost compared to an equivalent product at a restaurant?
- Our goal is to put it about 30% or so price premium to start with.

- Okay.
- We have no doubt.
- No, please don't zoom
in and off, please.
- Inevitably, it'll be cheaper.
- Ugh, finally.
I'm sorry, what were you saying, Uma?
- The cost of making this, inevitably, it'll be
cheaper than conventional, but that's gonna take time as we scale.
- Right.
- And I think that sweet
spot is gonna be hard to exactly predict, but it's
gonna be five years plus.
- So here we have our
UPSIDE chicken pot stickers.
- Amazing.
I'm gonna go
ahead and cut into this guy.
It tastes really good.
Apparently, my vocabulary
for describing food is limited to really good.
That's really good.
This is really good.
It's really good.
That's why I'm not the one handing out Michelin stars, folks.
Watch out, Chick-fil-A.
That's really good.

I'm so very articulate. Anyway, the food we ate was delicious, but let's be honest, even a coffee mug that has been breaded, deep fried, and served with a nice runny egg would be pretty tasty. So I made a point of trying the meat on its own without all the extra stuff, and yeah, it tasted...really good. You can definitely see the fibers in there. It tastes exactly like you expect it to, and in your mouth, it chews apart the way you expect the meat to. It tastes really good. I was really hung up on like, Why breast meat and not thigh meat, but this is really good breast meat. So like, it's really tasty. I can't stress enough that it tastes and feels just like the meat I've known all my life. It's somewhat weird that this bleeding-edge food technology is all about trying to replicate a familiar experience. If they succeed, it'll be indistinguishable.

from what you already know. So, what would the future look like with this technology at scale? Picture a scenario where we restart meat
production from scratch. Animal agriculture would
probably still be right at the center of this new system. At the right level of density, animal agriculture can be really good for maintaining some ecosystems, but we'd hopefully say goodbye
to concentrated feedlots. The cells from these
animals could be harvested and used to grow millions of pounds of meat, all while the animals themselves are alive and kicking. We do not have to have the
intense animal agriculture. Our confined animal-feeding
operations, where we put millions of animals in small areas, we can have regenerative agriculture where animals are roaming freely. They don't have this intense confinements. We can have cultivated
meat be the industry that can supply delicious,
high-quality meat for the largest amount of population with the lowest amount of impact. If we saw the end of slaughterhouses
without losing our access

to the meat they provide, I don't think many people would feel bad about that. - I have not met a single
person to date that walked out of a slaughterhouse and
said, I love this process. Most people leave feeling
somewhat scarred or conflicted. - And the meat we make might be healthier for us too, where the proteins and fats are all optimized for our health. - The idea of customizing
the product is the holy grail of this whole industry. Maybe one of these days
we're making the nutritions of like a salmon filet,
but in a red meat product or a type of meat we can't even imagine. - Eric might not wanna say it out loud, but I think we all know it's dinosaur meat that people want. Dinosaur thigh meat. The production of meat could be done at a much more manageable scale where cultivators could
operate in any neighborhood, eliminating the need to ship meat over long
distances like we do now.

- If we continue to produce
meat in the way we do now, we will unfortunately have to
make a choice between existing as a species or giving up
the choices we really love. The answer is we need it right now. We need it right now. We needed it 50 years ago, but
the technology did not exist. The technology exists now,
and we need to get ahead. - If you want to distill
science at its core, it's a very empathetic position: You acknowledge the reality
that you are a product of the time in which you are, and you try to envision a world
in which you want to be in. Scientifically, how do you get there? When you can't reach it,
it just becomes sci-fi. And when you can reach it,
it becomes a place like this that we're sitting right now, becomes a meat-processing facility, making meat without an animal. I'm looking down the barrel 'cause I want you to listen to me.

Thigh meat is the superior meat. Thigh meat is the superior meat. All right, to your question.

Large-scale, lab-grown meat: Step inside a cultivated meat factory | Hard Reset

Exploring the collision of technology, business and society. Curious / Thoughtful / Open / Constructive. Changing media with @bigthink. 



Freethink

실제 동물 세포로 만든 실험실 배양육은 기존의 육류 생산 방식에 대한 보다 지속 가능하고 인도적인 대안으로 인기를 얻고 있습니다.

육류에 대한 수요가 증가하고 환경에 미치는 영향이 커지면서 이 새로운 기회를 모색하는 것이 시급해지고 있습니다.

배양육을 생산하는 회사인 UPSIDE의 설립자는 육류 생산의 이중성을 목격하고 동물 세포를 사용하여 과학적이고 간단한 방법으로 육류를 재배할 수 있다는 잠재력을 깨닫고 이 대안을 만들게 되었습니다.

동물 세포에서 고기를 배양하는 과정

동물 전체를 키울 필요 없이 뼈, 피부, 신경계를 제거한 동물 세포에서 고기를 재배할 수 있습니다.

이 과정에서 박테리아 오염을 방지하기 위해 멸균 환경이 필요하므로 생산 과정에서 항생제를 사용할 필요가 없습니다.

UPSIDE와 같은 기업의 주요 과제는 소규모에서 상업적 수준으로 배양육 생산을 확대하는 것입니다.

업사이드의 재배 육류 생산이 미치는 영향

UPSIDE의 생산 시설은 연간 최대 수백만 파운드의 재배육을 생산할 수 있어 기존 육류 생산에 대한 보다 친환경적인 대안을 제공합니다.

이 회사의 첫 번째 FDA 승인 제품은 허벅지살을 선호하지만 닭 가슴살의 모양과 느낌을 재현하도록 설계된 치킨 필렛입니다.

업사이드의 결정은 특히 치킨 너겟과 같은 제품에서 백색육을 선호하는 서양인의 선호도에 기반한 것이지만, 풍미를 높이고 너무 익는 것을 방지하기 위해 의도적으로 가슴살에 어두운 육질의 특성을 추가했습니다.

한 회사가 5년 안에 기존 닭고기보다 저렴한 가격을 목표로 세포 배양 닭고기를 연구하고 있습니다.

세포 배양 닭고기의 맛은 익숙한 경험을 재현하는 데 중점을 두고 기존 고기와 매우 유사하며 "정말 맛있다"는 평가를 반복적으로 받고 있습니다.

치킨의 익숙한 맛과 식감을 재현하여 궁극적으로 기존 치킨과 구별할 수 없는 것을 목표로 하고 있습니다.

동물 농업은 여전히 중심적인 역할을 할 수 있지만, 재생 관행과 고기 성장을 위한 세포 채취에 초점을 맞추고 있습니다.

배양육 생산으로의 전환은 강도 높은 축산업과 도축장의 필요성을 없앨 수 있습니다.

배양육은 환경에 미치는 영향을 줄이면서 많은 인구에게 고품질의 맞춤형 육류를 공급할 수 있는 잠재력을 제공합니다.

대체 육류 생산으로의 전환이 시급한 이유

현재의 육류 생산 모델은 인류의 미래를 위해 지속 가능하지 않습니다.

기술의 발전으로 동물 없이 육류를 생산할 수 있게 되면서 이 시급한 문제에 대한 해결책이 제시되고 있습니다.

과학에 대한 보다 공감적이고 지속 가능한 접근 방식을 수용하면 대안적인 방식으로 육류를 생산하는 세상을 만들 수 있습니다.