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https://pubs.acs.org/doi/pdf/10.1021/acs.est.5b01614 This scholarly article goes into depth about clean meat. It discusses how it’s cultured, created, produced and eventually sold. The authors break down the process to an atomic level to demonstrate what truly occurs compared to the mass production of regular meat. This will aid me in the understanding of clean meat and much of an improvement it is from the consumption of regular meat. Furthermore, it will test the hypothesis – “This investigation seeks to evaluate the life cycle energy use, global warming potential (GWP), eutrophication potential (EP), and land use associated with in vitro biomass cultivation as an emerging food technology in the United States. It also compares the results to those of another speculative analysis of cultured biomass,3 as well as beef, pork, and poultry impacts from previously published studies” – and display the results through a matter of graphs and words as well to fully interpret the results. T...