Shadowing Practice: Lab-grown meat is on the rise — here's how it is made - Learn English Speaking with Video
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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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Vocabulario y notas de pronunciación para esta lección
Esta lección de conversación de nivel B2 se basa en el vídeo “Lab-grown meat is on the rise — here's how it is made”. Las palabras que más se repiten: meat, cell, cultured, lab, grown. Este vídeo tiene 43 frases y 625 palabras para practicar shadowing. La parte hablada dura 3:53. El hablante habla a un ritmo natural de unas 161 palabras por minuto, cercano a una conversación cotidiana. Solo el 79 % de las palabras está entre las 3.000 más comunes del inglés, por lo que el vocabulario es exigente.
Vocabulario clave de este vídeo
Las 15 palabras más avanzadas del vídeo, con su pronunciación y significado:
| Palabra | Pronunciación | Significado |
|---|---|---|
| burger sustantivo | /ˈbɝ.ɡɚ/ | búrguer, burger |
| cultivate verbo | /ˈkʌltɪveɪt/ | cultivar |
| scaffold sustantivo | /ˈskæf.əld/ | andamio, andamiaje |
| nutrient sustantivo | /ˈnuː.tɹi.ənt/ | nutriente |
| nutritional adjetivo | /njuːˈtɹɪʃ.ə.nəl/ | alimenticio, nutricional |
| emission sustantivo | /ɪˈmɪʃ.ən/ | emisión |
| approve verbo | /əˈpɹuːv/ | aprobar, sancionar |
| additive sustantivo | /ˈæd.ɪ.tɪv/ | aditivo |
| entail verbo | /ɛnˈteɪl/ | conllevar, entrañar |
| kilogram sustantivo | /ˈkɪləɡɹæm/ | kilogramo, quilogramo |
| multiply verbo | /ˈmʌltɪplaɪ/ | multiplicar, amochiguar |
| outweigh verbo | /ˌaʊtˈweɪ/ | pesar más que, preponderar |
| rearrange verbo | /ˌɹiːəˈɹeɪndʒ/ | reacomodar, reacotejar |
| sterile adjetivo | /ˈstɛɹəl/ | estéril |
| tantalize verbo | /ˈtæntəlaɪz/ | tantalizar |
Phrasal verbs que vas a escuchar
| Palabra | Pronunciación | Significado |
|---|---|---|
| hold up verbo | aguaitar, esperar | |
| make up verbo | /ˌmeɪk ˈʌp/ | reponer, suplir |
Gramática en este vídeo
Las estructuras que más usa el hablante, con las palabras exactas del vídeo:
| Estructura | En el vídeo |
|---|---|
| Voz pasiva be + participio pasado — importa lo que ocurre, no quién lo hace | being hailed · is called · are introduced |
| Present perfect have/has + participio pasado — una acción pasada que sigue importando ahora | has been · has banned · has not offered |
Pronunciación a tener en cuenta
El hablante usa 3 contracciones y formas reducidas, como can't, they're, we've. Dilas en su forma corta, tal como las oyes.
- Los sonidos de “sh” y “zh”: nutritional /njuːˈtɹɪʃ.ə.nəl/, emission /ɪˈmɪʃ.ən/, collision /kəˈlɪʒn̩/, traditionally /tɹəˈdɪʃ.ə.nə.li/
- Palabras largas — cuida el acento: nutritional /njuːˈtɹɪʃ.ə.nəl/, regulator /ˈɹɛɡ.ju.leɪ.tɚ/, immunity /ɪˈmjuːnəti/, traditionally /tɹəˈdɪʃ.ə.nə.li/, importantly /ɪmˈpɔɹ.tənt.li/
Sonidos difíciles para hispanohablantes:
- s + consonante al inicio — sin añadir una “e” delante: scaffold /ˈskæf.əld/, sterile /ˈstɛɹəl/, startup /ˈstɑɹtˌʌp/, steak /steɪk/
- /v/ — no es /b/: los dientes tocan el labio inferior: cultivate /ˈkʌltɪveɪt/, approve /əˈpɹuːv/, additive /ˈæd.ɪ.tɪv/, connective /kəˈnɛktɪv/, unveil /ʌnˈveɪl/
- /z/ — sonora, no /s/: tantalize /ˈtæntəlaɪz/, thousandth /ˈθaʊzən(d)θ/, compromise /ˈkɑmpɹəˌmaɪz/
Cómo practicar con este vídeo
- Escucha el vídeo entero una vez sin hablar y anota las palabras que no conoces.
- Empieza a velocidad 0,75×, haz shadowing frase por frase y vuelve a la velocidad normal cuando te resulte fácil.
- Grábate y compara con el original, prestando atención a palabras como burger, cultivate, scaffold.
¿Qué es la Técnica de Shadowing?
Shadowing es una técnica de aprendizaje de idiomas respaldada por la ciencia, desarrollada originalmente para la formación de intérpretes profesionales y popularizada por el políglota Dr. Alexander Arguelles. El método es simple pero poderoso: escuchas audio en inglés nativo y lo repites en voz alta de inmediato, como una sombra que sigue al hablante con solo 1-2 segundos de retraso. A diferencia de la escucha pasiva o los ejercicios de gramática, el shadowing obliga a tu cerebro y músculos de la boca a procesar y reproducir simultáneamente patrones de habla reales. Las investigaciones muestran que mejora significativamente la precisión de la pronunciación, la entonación, el ritmo, el habla conectada, la comprensión auditiva y la fluidez al hablar, convirtiéndola en una de las metodologías más efectivas para la preparación del IELTS Speaking y la comunicación en inglés en el mundo real.