Meat Culture

The analysis of meat and its place in Western culture has been central to Human-Animal Studies as a field. Meat Culture brings into focus urgent critiques of hegemonic ‘meat culture’, animal farming and the wider animal industrial complex.

The introduced document acts for sharing ‘Orion’, the innovative protocol, for making flesh in vitro from various organisms such as chicken (Gallus gallus), quail (Coturnix coturnix), cow (Bos taurus), horse (Equus caballus), deer (Cervus elaphus), sheep (Ovis aries), goat (Capra hircus), chicken (Gallus gallus), golden fish (Carassius auratus), shrimp, crab, lobster (Decapoda spp.) and even human (Homo sapiens) and (Homo atm), resonating within the bright constellation of the hunter of the moon Artemins that let you align all the vertebras while invoking it through your bone marrow.

In 2013, a Dutch scientist unveiled the world’s first laboratory-created hamburger. Since then, the idea of producing meat, not from live animals but from carefully cultured tissues, has spread like wildfire through the media. Meanwhile, cultured meat researchers race against population growth and climate change in an effort to make sustainable protein. Meat Planet explores the quest to generate meat in the lab—a substance sometimes called “cultured meat”—and asks what it means to imagine that this is the future of food. Neither an advocate nor a critic of cultured meat, Benjamin Aldes Wurgaft spent five years researching the phenomenon. In Meat Planet, he reveals how debates about lab-grown meat reach beyond debates about food, examining the links between appetite, growth, and capitalism. Could satiating the growing appetite for meat actually lead to our undoing? Are we simply using one technology to undo the damage caused by another? Like all problems in our food system, the meat problem is not merely a problem of production. It is intrinsically social and political, and it demands that we examine questions of justice and desirable modes of living in a shared and finite world. Benjamin Wurgaft tells a story that could utterly transform the way we think of animals, the way we relate to farmland, the way we use water, and the way we think about population and our fragile ecosystem’s capacity to sustain life. He argues that even if cultured meat does not “succeed,” it functions—much like science fiction—as a crucial mirror that we can hold up to our contemporary fleshy dysfunctions.

"Industrialization has made the meat supply chain quick, global, and largely invisible. But, as this collection points out, meat is a hotly contested foodstuff for reasons of sustainability, health, animal welfare, ethics, and climate change"--

With the ever rising demand for meat around the world, the production of meat has changed dramatically in the past few decades. What has brought about the increasing popularity and attendant normalization of factory farms across many parts of the world? What are some of the ways to resist such broad convergences in meat production and how successful are they? This book locates the answers to these questions at the intersection between the culture, science and political economy of meat production and consumption. It details how and why techniques of production have spread across the world, albeit in a spatially uneven way. It argues that the modern meat production and consumption sphere is the outcome of a complex matrix of cultural politics, economics and technological faith. Drawing from examples across the world (including America, Europe and Asia), the tensions and repercussions of meat production and consumption are also analyzed. From a geographical perspective, food animals have been given considerably less attention compared to wild animals or pets. This book, framed conceptually by critical animal studies, governmentality and commodification, is a theoretically driven and empirically rich study that advances the study of food animals in geography as well as in the wider social sciences.

"In this fascinating look at the race to secure the global food supply, environmental journalist and professor Amanda Little tells the defining story of the sustainable food revolution as she weaves together stories from the world's most creative and controversial innovators on the front lines of food science, agriculture, and climate change"--

The Encyclopedia of Meat Sciences, Second Edition, Three Volume Set prepared by an international team of experts, is a reference work that covers all important aspects of meat science from stable to table. Its topics range from muscle physiology, biochemistry (including post mortem biochemistry), and processing procedures to the processes of tenderization and flavor development, various processed meat products, animal production, microbiology and food safety, and carcass composition. It also considers animal welfare, animal genetics, genomics, consumer issues, ethnic meat products, nutrition, the history of each species, cooking procedures, human health and nutrition, and waste management. Fully up-to-date, this important reference work provides an invaluable source of information for both researchers and professional food scientists. It appeals to all those wanting a one-stop guide to the meat sciences. More than 200 articles covering all areas of meat sciences Substantially revised and updated since the previous edition was published in 2004 Full color throughout

Aimed at meat aficionados and animal scientists, this book represents a celebration of meat as a dietary staple and a part of human culture. It is both an informative exploration of where meat sits in human history/culture and a technical guide to understanding the foodstuff better. The book begins with a compelling argument for why it is appropriate for humans to eat meat, the constancy of meat as a food resource throughout human history, and the advancement from a hunting-based activity to a planned farming system. It then moves onto practical topics, providing a fascinating insight into the physical properties of meat, including meat cuts, palatability, cooking processes, processed meats, quality evaluation, and meat related terminology. The content is focused upon red meats, and meats which are commonly consumed in developed countries. [Subject: Food Production, Animal Science]