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Volume 6 Advances in Crop Science and Technology
ISSN: 2329-8863 Agri World 2018
March 05-07, 2018
Page 20
Notes:
conferenceseries.com
11th World Congress on
March 05-07, 2018 | Paris, France
Plant Biotechnology and Agriculture
Jean-Francois Hocquette, Adv Crop Sci Tech 2018, Volume 6
DOI: 10.4172/2329-8863-C1-004
What type of meat will we eat in the future: Still conventional meat from livestock, in vitro meat or
meat analogues?
The global population is estimated to reach 9 billion by the year 2050 and the meat industry would need to increase its
production by approximately 50-73% based on current consumption trends. In response, there are several different
options that have the potential to satisfy demand and increase production. One of these options is the production of cultured
meat, which regularly generates media interest because of the potential contribution to food production while protecting the
environment and respecting animal life. Proponents of artificial meat have been successful in engaging the interest of public
media with an effective communication strategy. Cell culture has been performed successfully in research laboratories, however,
there are significant technical difficulties limiting large-scale production including prohibitive cost and a lack of similarity
of the obtained product with animal derived-meat. Other alternatives include selective breeding, animal cloning, genetic
modification, agroecology systems and orientation towards bio-economy (those parts of the economy that use renewable
biological resources). Furthermore, new protein sources from plants, fungi, algae or insects could also be used as a substitute
for meat proteins. In the future, it is likely that meat substitutes will increase market share through competition with low-grade
cuts of meat, cheap meat, ground meat and processed meat. To meet growing demands for protein and in the face of growing
competition from other protein sources, the conventional meat industry must adopt new farming systems. The traditional
more extensive livestock system (pasture-based beef and lamb) is one option likely to satisfy consumers’ expectations for
natural products. Grazing systems are also the best to convert low-grade cellulose from grass into high quality organoleptic
and healthy products. Ultimately, consumer acceptance of artificial meat will depend on moral or ethical concerns about the
technology, as well as the usual food product concerns such as price, quality and providence.
Biography
Jean-Francois Hocquette is a Scientist at the INRA(French National Institute for Agricultural Research), France. His research interest mainly concerns with muscle biology
as relevant to muscle growth and beef eating quality. His scientific activity resulted in 250 papers, 2 patents, over $7M in grants, Mentor to 27 scholars, Adjunctship (800
students) and 60 lectures worldwide. He was the Head of the Herbivore Research Unit and currently works for the High Council for Evaluation of Research & Higher
Education. Besides, he is also involved in the activities of the European Association for Animal Production and of the French Meat Academy. He was an Associate Editor
of BMC Genomics, edited two EAAP books and is currently Editor-in-Chief of the French Meat R&D Journal.
Jean-Francois Hocquette
INRA(French National Institute for Agricultural Research), France