Why are Preservatives Added to Cultured Meat?
Are preservatives added to cultured meat?
Yes, they are.
Why?
No one eats spoilt food!
Most of the preservatives added to lab-grown meat are antimicrobial or antioxidant. Antimicrobial preservatives are added to prevent microbial contamination while the meat stays on the shelf. So that the nutritional benefits of cultivated meat are not lost to microbes. The growth of microorganisms would normally cause food to deteriorate very fast and may also cause food poisoning. Antimicrobial preservatives interfere with microbes on a cellular level by denaturing the nature of the cytoplasmic proteins.
Spoilt food is unattractive and unhealthy!
On the other add, antioxidants are added to keep the fat in the cultured meat fresh so it does not go stale. As antioxidants, these preservatives protect the fatty components of meat from the adverse effects of exposure to oxygen.
Now, let us look at some of the preservatives that are added.
Calcium Propionate
Calcium propionate is a common food additive denoted as E282. The preservative has been approved for use in foods by the World Health Organization (WHO) and other food regulatory bodies like the Food and Agriculture Organization of the United Nations (FAO). Calcium propionate is also considered safe since there is no established daily intake threshold. Some *researches have also proved that the body does not store up calcium propionate in the body and will not pose any harmful risk unless consumed in highly disproportionate amounts.
Sodium Nitrate
Sodium nitrate is a compound commonly occurring in vegetables like carrot, lettuce, cabbage, and spinach, as well as unregulated water. This shows that a high percentage of the compound is already being consumed in naturally occurring edibles. It also works as an antimicrobial preservative in processed food products. While sodium nitrate is generally safe for consumption, very high levels may cause health problems including several kinds of cancers. The *Centers for Disease Control and Prevention (CDC) recommends no more than 3.7 milligrams per kilo of body weight as the daily intake of sodium nitrate.
EDTA
EDTA is a known prescription drug and active ingredient in some prescription medicines. However, it is also used as a preservative in some processed foods, including cell-based meat. EDTA helps these food products to maintain their color and flavor.
BHA and BHT
BHA and BHT are antioxidants that help to preserve the freshness of cultured meat. the average amount of BHA and BHT found in foods would not cause any problem in the body.
While there has been a lot of noise in recent times about the dangers of preservatives, it is good to note that these preservatives have safe doses. At these doses, they have been found to cause no dangers to the human body. So consuming them in cell based foods really causes no harm to your body.
Besides, these preservatives are also added to several other foods that we consume on a daily basis. Bear in mind that cultivated meat is a healthier alternative to most of these foods since we have control over the exact amount of nutrients that it contains in production. So you have noting to worry about!
