I used to ask vegetarian friends "would you eat meat from a meat tree," to determine the reason behind their vegetarianism. The answer was always 'no,' which leads me to believe this product will not be popular or convert our veggie friends back to carnivores.
Of course, I later discovered everybody thought I was asking "would you eat meat from Dmitri," a slightly strange Russian fellow we knew, with a creepy moustache and bad personal hygiene. But I don't believe that minor error had a significant impact on the results of my informal study.
@Slinkytech: Yeah, I typically make sure my steak came from a cow that had to watch it's entire family be slaughtered in front of it before it was slowly bludgeoned to death itself.
I'd rather eat lab meat - it would lack the parts that make real meat less palatable like gristle, fat, or bone... and I really find the idea of it no less appealing than eating a dairy product made in large bioreactors/labs at a dairy plant.
What I really want to know is what is the energy cost of producing this? How many man hours does it take? How much electricity? How much material supply, and how much of that is wasted? If it's significantly less economical to make lab meat, then I'd still support real meat, though I suspect this would be much safer to eat chemically...
Also a bit curious if there's a taste difference between muscle raised in blood, vs raised in formulated nutrient bath, which I'm assuming they use?
@fuchikoma: Fat content for many meats is what gives the flavor. Tell me you have never enjoyed a good porterhouse steak or prime rib. They are certainly palatable.
So you kind of make an interesting point in reverse, it needs some of that stuff for the taste to be comparable.
@Ridley: That is true... they would have to deliberately add some fatty substance to it to carry some flavour... I was thinking more of large visible strips of fat that most people cut off, but meat devoid of ANY fat would be... bland and tough.
Eating fake meat is worse than killing the animals in the first place. You all enjoy your wanna-be muscles, I'll be enjoying delicious meat, filled with the pain of the animals who died to give it to me.
Another great idea that will have no adverse consequences, whatsoever. Just look at how healthy processed, chemical loaded, preservative filled food is already!
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[books.google.com]
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05:17 PM
PETA scientists meet annoying pork growths in a disappearing lab!?
Soon scientists disappear annoying pork meat, PETA grows people!!?!?
05:31 PM
... sandwich.
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Of course, I later discovered everybody thought I was asking "would you eat meat from Dmitri," a slightly strange Russian fellow we knew, with a creepy moustache and bad personal hygiene. But I don't believe that minor error had a significant impact on the results of my informal study.
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Gross.
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I bet they stick electrodes in the meat to make it contract, in order to get the exercised taste.
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if i can't tell the difference, i don't care.
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What I really want to know is what is the energy cost of producing this? How many man hours does it take? How much electricity? How much material supply, and how much of that is wasted? If it's significantly less economical to make lab meat, then I'd still support real meat, though I suspect this would be much safer to eat chemically...
Also a bit curious if there's a taste difference between muscle raised in blood, vs raised in formulated nutrient bath, which I'm assuming they use?
03:12 PM
So you kind of make an interesting point in reverse, it needs some of that stuff for the taste to be comparable.
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BBQ Ribs > McRibs
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"This synthetic bacon is awesome! But how to we know it doesn't taste like... chicken?"
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#THEFUTUREISNOW!