Meat from the Biotech Vat

Abstract

In Judaism the word Torah is normally used to describe the first five books of the Hebrew Bible. These Five Books of Moses form the basis of the Jewish faith. Caring for animals is thus not only from this time as appears from this old Jewish saying. There are many traditions and rituals involved in the slaughter of cattle for human consumption, whereby concern for the animal’s welfare is also a priority. For example, Muslims can only eat meat that is halal, in other words, meat that is slaughtered according to strict guidelines. One of the conditions is that the butcher should ensure that the animal is comfortable. The Jewish religion has similar guidelines (kosher). Meat is consequently a very traditional product, but not a traditional biotechnological product. Nevertheless, for decades meat has undergone processes involving the use of enzymes. These processes can thus justifiably be called biotechnological. In addition, in the production of some sausages there is a fermentation step that gives the sausage a slightly sour taste. This fermentation is sometimes helped along with the addition of bacteria cultures. As with bread, cheese and wine, which are really traditional biotech products, it is clear that modern biotechnology is making ever bigger inroads into cattle breeding and the meat industry. A number of topical examples are discussed in this chapter.