Meat made of SCIENCE!
- WoahDomino Jan 26, 2012 03:08 PM
So I know this article is a few months old, but I stumbled on it today.
Basically, science has developed a way to create cow muscle in a lab from stem cells of cows. Professor Mark Post has been given 300,000 euros to create the world's first lab grown burger. He's not quite there yet, only growing strips a couple of millimetres thick and 2-3 centimetres long. Still he's getting there.
To me, this raises a lot of questions:
What would it mean for cattle farmers?
Would you eat a lab grown burger?
Would a vegetarian?
Is this research worth continuing?
I'm even more curious to hear what other food minded people make of this idea. If you have an opinion, please voice it!
Not made of SCIENCE. Made by technology. Not the same thing at all.
Science is a way of trying to understand the world.
If you notice that stomping through the kitchen when you have a cake in the oven flattens your cake. THAT is science.
Recently I smoked some salmon. The man at the fish market told me that the farmed salmon would probably be better for smoking because it was fattier. That was his hypothesis.
I got two pieces, one wild caught, the other farmed. I treated them both the same, brined them the same, smoked them the same. And, sadly, the farmed did turn out better, more succulent than the wild fish. The flavor was good in both. Mind you, I have to repeat the experiment a few more times to be sure.
But it's just as much science to study the wild fish as to grow frankenfish in the lab. Beatrix Potter with her notebooks out in the English Countryside was every bit as much a scientist as Rutherford in his lab!
"Is this research worth continuing?"
I'm interested to see if anyone can think of a good reason why it wouldn't be. I think you'd have to hate science and/or humanity a lot not to appreciate the potential benefits of this research.
If successful, would this be the world's most expensive burger?
I do think the research is worth continuing (Not just for food stuff, but all the things that can be learned medically), but I'm guessing that none of us will be around when lab meat actually becomes economically viable to compete with animal meat.