Meat from petri dish to plate: Credible or inedible?

Seedersandleechers

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Mon Jul-25-11 11:09 AM
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Meat from petri dish to plate: Credible or inedible?

COLUMBIA | Nicholas Genovese is a lab-coated collection of incongruities.

He�s being bankrolled by an animal-rights group to make meat.

The molecular biologist is working in a lab at a land-grant university that pulls in millions in grants for its research on livestock. Yet the money backing him pushes the desire to end the use of animals as food.

And the guy he answers to at the University of Missouri makes clear that he sees just three reasons for a cow to exist: breakfast, lunch and dinner.

http://www.kansascity.com/2011/07/24/3034289/missouri-researcher-chases-possibility.html

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Warpy

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Mon Jul-25-11 11:20 AM
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1. I'd love to see an end to the reliance on slaughter of animals for meat

and the inhumane conditions in meat packing facilities for both animals and human workers. Unfortunately, that would also result in an enormous decrease in the number of animals, so there is a tradeoff from their viewpoint: species depletion versus a short life followed by slaughter.

However, I'll be really excited if they start growing things like wool, alpaca and vicuna in the lab. So far, vegetable fibers like bamboo, soy silk, and casein silk leave a lot to be desired. None is particularly durable.

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Davis_X_Machina

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Mon Jul-25-11 11:24 AM
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2. Long article in a recent "New Yorker" on this...

Edited on Mon Jul-25-11 11:25 AM by Davis_X_Machina

-- abstract here,but the long-form's paywalled. Worth hunting down.

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originalpckelly

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Mon Jul-25-11 11:26 AM
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3. I'm glad someone's working on it.

Edited on Mon Jul-25-11 11:26 AM by originalpckelly

It's basically like yogurt, that's all. As long as you don't use any funky chemicals to get it to grow in a stable way, it's OK.

The problem I see with though, is creating the blood suppy needed to make anything more than a slimy layer of tissue. A muscle needs lots of blood supply.

Everything would be tender, and you could at least control the fat content, even though the cholesterol would still be present because it is needed to help the cells grow.

I wonder how they are going to oxygenate it? Are they using laboratory made blood too?

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AndyTiedye

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Mon Jul-25-11 11:28 AM
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4. Kicked and Recommended

Someone must have unrec-ed this. I can't imagine why.

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hunter

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Mon Jul-25-11 11:32 AM
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5. Seems to me it would be easier to grow insects.

Do the same with insect grubs what they do with chickens today. Throw the insects into a grinder, push them through a screen to make a pink paste, then mold the paste into "nuggets," meatballs, sausages, faux crab meat, whatever...

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DearAbby

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Mon Jul-25-11 11:35 AM
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6. Thanks, I prefer the term "Mystery Meat"

Edited on Mon Jul-25-11 11:35 AM by DearAbby

:puke: too much information.

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Marblehead

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Mon Jul-25-11 11:35 AM
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7. how about

some chicken flavored silly putty, oh wait its already being done..

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KamaAina

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Mon Jul-25-11 11:36 AM
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8. Taking the "farming" out of factory farming

Edited on Mon Jul-25-11 11:39 AM by KamaAina

seems kind of like the logical end of the road we're already on.

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Skidmore

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Mon Jul-25-11 11:37 AM
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9. Ugh!

*shudder*

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originalpckelly

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Mon Jul-25-11 11:41 AM
Response to Reply #9

10. So do you eat yogurt, cheese, or sour cream?

Or for that matter any other cultured products?

You know those are just cells too that people produced and took care of and cultured. Not a damn bit different.

Except that it's not a bacteria, it's cells from an animal.

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hunter

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Mon Jul-25-11 11:53 AM
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11. Culturing cells from exotic animals would be most profitable.

Why grow ordinary cow meat on a petri dish when you could grow panda meat, or hummingbird, or tiger, or maybe even woolly mammoth...?

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KamaAina

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Mon Jul-25-11 05:33 PM
Response to Reply #11

12. I just lost my appetite for Panda Express

:puke:

but seriously, the way to go would be with meats esteemed by gourmets, such as quail and pheasant, which could be served in its own glass dish!

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