RE: Synthetic meat
February 23, 2016 at 10:37 am
(This post was last modified: February 23, 2016 at 10:39 am by Excited Penguin.)
(February 23, 2016 at 10:35 am)mh.brewer Wrote:(February 23, 2016 at 10:27 am)Excited Penguin Wrote: From what I've learned so far about it that will definitely not be a problem. It will have all as many flavors as there are animals to take and grow cells from. So how do you figure?
And what do they feed the cells? A lot of what the animal tastes like comes from what they eat. Ever had an acorn fed pig? Grass fed vs corn fed beef? What about the non muscle parts I like? They going to have synth cracklin? Fried synth ears? Synth oysters (shell or rocky mtn)?
I think they are only looking at muscle parts, right now, but I don't know too much about it.
As for what they feed the cells, from what I understood about it, you have no reason to be skeptical from that point of view. They feed the cells the same stuff they feed the animals, essentially, only they can do it even better and virtually risk-free.
EDIT: I don't know about textures, but I think it was mentioned in the podcast. Maybe you should listen to it. From what I can remember the in vitro meat they have in mind both looks and tastes better, if I'm not mistaken, not to mention it's far healthier.