تدريب Shadowing: Lab-grown meat is on the rise — here's how it is made - تعلم التحدث بالإنجليزية عبر الفيديو
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From the poor treatment of animals to uneven food distribution and even climate change,
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lab-grown food is being hailed by some as a solution for many of today's biggest issues.
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Our global agricultural system is responsible for over a quarter of all greenhouse gas emissions.
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Among the worst offenders are beef, dark chocolate, coffee and fish based on emissions per kilogram.
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There has been a lot of hype around cell-cultivated food, but how viable is the industry?
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What does it entail and more importantly, will consumers bite?
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Can you do the honours and lift the lid on your creation?
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Over a decade ago on the Edge, we reported on the world's first ever cultured beef burger.
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Unveiled by Professor Mark Post from Maastricht University, it cost around €250,000 to produce.
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He went on to set up MoSoMeat, a company which aims to bring the burger to the masses, and he's not alone.
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There are now hundreds of startups developing their own lab-grown products, but just how do they do it?
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It's a relatively simple procedure and similar for both meat and plant-based production.
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For meat, simply take stem cells from animal's tissue, add a nutrient-rich solution and watch the cells multiply into the three main components of meat,
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muscle, fat and connective tissue.
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Then put the cells into bioreactors or as they're more commonly known, cultivators.
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The cells are then separated and rearranged to build a final edible product.
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This part of the process is called scaffolding and can be very complicated.
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A steak for instance needs a lot more scaffolding than ground meat in a burger.
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The entire process takes between two and eight weeks but the payoff can be huge.
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It's estimated that just one thousandth of a pound of cow cells can create up to 4.4 billion pounds of beef.
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That sounds like an impressive return.
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So what's the hold up?
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Well, cost is a big issue.
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Currently, lab-grown meat is around 40% more expensive than animal meat.
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And then there's health and safety concerns.
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All production must happen in a completely sterile environment because the cells have no natural immunity from diseases.
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And while traditional meat is nutritionally dense, most of its proteins, vitamins and minerals are introduced via animal feed.
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You have to add these nutrients into cultured meat
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and it's still unclear whether today's additives provide equal nutritional value in the long term.
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As a result, regulators can't seem to align on the technology.
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Singapore became the first country in the world to approve cultured meat for human consumption in 2020.
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The US followed suit three years later, and the UK's Food Standards Agency approved use for pet food in early 2024.
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Italy, meanwhile, has banned the production, sale and import of lab-grown meat entirely,
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with the government citing its potential negative impact on the country's farming industry.
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France and Romania might do the same.
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The EU so far has not offered any guidance, but if it does green light use, it could put Brussels on a collision course with angry farmers.
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Some critics are calling for more research into the environmental impacts of cultured food, especially if production is ramped up significantly.
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After all, the manufacturing process still requires an energy source, but those championing the industry believe the benefits outweigh the negatives.
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They say cultured food has the potential to dramatically reduce food waste, tantalise our taste buds with things we've never traditionally eaten,
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and could provide health benefits by tailoring food to nutritional needs such as removing gluten
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or saturated fats without compromising on the taste.
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According to consulting firm McKinsey, cultivated meat could make up as much as half a percent of the world's meat supply by 2030,
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making it a $25 billion global industry.
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نبذة عن هذه الدرس
في هذا الدرس، ستتعلم كيفية تحسين مهاراتك في المحادثة الإنجليزية من خلال الممارسة العملية لمحتوى فيديو يتناول موضوع اللحوم المزروعة في المختبر. ستقوم بتكرار العبارات والمصطلحات المهمة، مما سيساعدك على تحسين النطق والطلاقة في الكلام. ستركز على كيفية توظيف تقنية طريقة التظليل في الإنجليزية أثناء المشاهدة، مما يتيح لك فهم أفضل للتعبيرات اليومية.
المصطلحات والعبارات الأساسية
- اللحوم المزروعة في المختبر - Lab-grown meat
- الزراعة العالمية - Global agriculture
- التغذية - Nutrition
- الملوثات الغازية - Greenhouse gas emissions
- الاستنبات - Cultivation
- الخلايا الجذعية - Stem cells
- التغليف - Scaffolding
نصائح للممارسة
لتحقيق أقصى استفادة من هذا المحتوى، جرب تطبيق طريقة التظليل في الإنجليزية عن طريق الاستماع والتركيز على نبرة المتحدث وسرعة الكلام. ابدأ بمشاهدة الفيديو عدة مرات، ثم حاول تكرار الجمل مباشرة بعد سماعها. يمكنك استخدام طريقة shadowspeaks حيث تقوم بتخيل أنك تتحدث مع المتحدث وتقوم بتقليد كل نغمة وحركة. الهدف هو تعزيز الطلاقة لديك وتسهيل اندماجك مع المحادثات في الحياة اليومية.
ابدأ بتقليد العبارات البسيطة أولاً، ثم تقدم إلى الجمل الأكثر تعقيدًا. تأكد من أن تتدرب في بيئة هادئة، مما يمنحك الفرصة للتركيز على تفاصيل النطق. إذا واجهت أي صعوبة، حاول تقسيم العبارات الطويلة إلى أجزاء أصغر. تذكر أن ممارسة المحادثة الإنجليزية تتطلب الصبر والمثابرة، لذا استمتع بالعملية!
القواعد في هذا الفيديو
أكثر التراكيب التي يستخدمها المتحدث، مع العبارات نفسها من الفيديو:
| التركيب | في الفيديو |
|---|---|
| المبني للمجهول be + اسم المفعول — التركيز على ما يحدث لا على من يفعله | being hailed · are then separated · is called |
| المضارع التام have/has + اسم المفعول — حدث ماضٍ ما زال له أثر الآن | has been · has banned · has not offered |
ما هي تقنية التظليل الصوتي؟
التظليل الصوتي (Shadowing) تقنية تعلم لغة مدعومة علمياً، طُورت أصلاً لتدريب المترجمين الفوريين المحترفين. الطريقة بسيطة لكنها قوية: تستمع لصوت إنجليزي أصلي وتكرره فوراً بصوت عالٍ — كظل يتبع المتحدث بتأخير 1-2 ثانية. تُظهر الأبحاث تحسناً كبيراً في دقة النطق والتنغيم والإيقاع وربط الأصوات والاستماع والطلاقة.