(February 23, 2016 at 11:59 am)Thumpalumpacus Wrote: The fact is that a steak is muscle tissue. Muscle tissue that has never exerted energy will feel different to the mouth, I'd imagine. The fact that there's probably not going to be any variation in texture or grain or flavoring, which is what you have in naturally-grown meat, is going to make eating artificially-grown meat a different experience altogether.
So 80% might like the idea of eating it, but whether it would deliver the steak-eating experience, I'm highly doubtful.
Actually, you are going to have variation in all of those things and experiments have been conducted and the muscle tissue reacts to stimulants exactly like that taken form live animals. Excuse my poor phrasing, but I think you get the gist.
The fact of the matter is, I repeat, this form of vitro meat would/will be identical to "natural" meat, except for the fact that you can actually manipulate it to be even better, by adding certain kinds of beneficial fats to it, for example.
