Genetically Modified Meat: Transgenesis and Cloning

Meat can be defined as “the muscle tissue of slaughter animals”. It is one of the most significant human food sources since it contains a high amount of useful protein as well as important micronutrients that are necessary for human health. The FAO estimates that meat consumption in developed countries might reach 100 kg per person per year by 2030. Meat demand is expected to expand at a rate of 1.3 percent each year until 2050. According to the International Food Policy Research Institute, annual per capita meat consumption in high-income countries is expected to rise from 90 kg per person per year to over 100 kg per person per year between 2000 and 2050, while low-income countries' consumption is expected to rise from around 25 kg per person per year to nearly 45 kg per year. The majority of the growth is projected to occur in countries with a middle or low income. However, there is a maximum to conventional meat production beyond which there would be high demand without any sources. As a result, prices will rise and global food distribution will deteriorate. The conventional meat industry, on the other hand, has the ability to adopt and harness accelerated genetic selection, cloning, and genetic modification technologies in order to not only increase production capacity but also to better meet consumer demands for quality animal welfare, sustainability, and healthiness. It would also provide the sector with additional flexibility and ability to improve the quality of the product given to consumers while also increasing efficiency and output