Earlier this week, we rejoiced at some promising news about the future of creating tasty meat without killing animals. Today, New Scientist is reporting from a workshop in Göteborg, Sweden, where Maastricht University meat scientist Mark Post relates his intention to grill up an in-vitro hamburger within a year.
Dr. Post has grown pork in petri dishes, giving it daily exercise to improve its texture. Now he has received an injection of money with which to expand his research into beef. One hindrance is the bloodlessness of lab-grown tissue, which gives it a less-than-appetizing pallor, but the workshop attendees seem optimistic about the practical, ethical, and environmental future of in vitro meat.
Steffan Welin of Linköping University offers the enticing reminder that lab-grown meat need not be limited to the sorts of beasts we typically eat, which have been chosen as much for their ease of cultivation as for their deliciousness. But cells in a vat don't have to graze or romp, aren't endangered, and thrive in captivity, so they can be cultured from whatever animal appeals. I think I fancy a hippo steak.
In Vitro meat is the future!!!! We kill innocent animals every year. Millions and millions!!!! The chickens get it the worst by far. Just watch some informative videos on youtube if you will. Then you'll understand where Im coming from. Not to mention with In Vitro we can control the whole proccess, eventually they'll be able to put omega 3 fatty acids in the batch of meat. It is real meat ok. What they do is they take an adult stem cell from the animal or an embryonic stem cell (either one would work in this case) then they grow it into muscle. So thats it! We grow exactly what we mean to eat. No more slaughtering millions of animals every year to feed our meat addiction. A lot of these animals are killed while they're still alive!
I want to say that by 2020 In Vitro meat could become a reality. With enough funding and research and time. In Vitro will be the clean affordable way to eat meat!
The Technological Singularity is Near
(Look it up on Wikipedia in case you dont know what that is)
"killed while they're still alive"?!
Oh the humanity.
Now, on to more important issues... baby pigeons! at squabspot.blogspot.com
Eat too much ".....hippo steak...” and so you will need a lippo, mate.
Well, I had to go there, it rhymed. lol
Remember the good old days of mystery meat, spam, braunschweiger, sausage, hot dogs. Now body knows what's in it, but so delicious. YUM! YUM!
In Vitro meat??? How about petri-Beef... petri-Chicken etc... petri-Whale... whatever :)
lets see what millions of people in the world think and check the cost, so many good ideas go to waste because of it
Soylent Green is People!
I have to laugh about the "innocent animals" comment. I hope Ray is actually poking fun at his namesake.
If those innocent animals had not been bred as they were intended for slaughter, they simply would not have existed at all. Nobody breeds and raises cattle, for instance, just to be nice.
I dunno. How long has our primate lineage been omnivorous?
I wonder if vegetarians that dont eat meat because of having to kill animals would start eating this? or would they still have a moral qualm?
Sounds better than the poop steak.... yum.
I am a vegan so lab grown meat is something I would support.
@MYBG & @QIII- Great comment, I was thinking the same thing. Just tell me something guys, what living organism wasn't killed while it was 'still alive?' And being as I'm agnostic, I see no problem eating animals that we raise and harvest to be slaughtered. I have no problem eating animals in their natural states, where they exist out of pure coincidence, either. LoL I think this is great, and with the muscle stimulation and shaping, the meat has actually, on its own, grown blood vessels. So now they just need 'blood' stem-cells in with the 'muscle' stem-cells and it would taste great right?
Quorn so far seems like a decent substitute and is highly nutritious. When prepared properly it tastes and feels pretty much like beef or chicken, depending on the type. The long term effects of using it instead of the more conventional means is still however unknown.
hey Ray go yell at all those wolves and coyotes and birds of prey to for killing all those defense less animals only for food, damn them, damn them to hell!!!! Nature buddy, we are the top of the food chain, sucks for all those animals, but thats what happens when you evolve. When done right (and as humans we are apt to error) butchering is very human, never feel a thing and are very relxed, heck some butchers play calming music to animals before they are killed.
I'm not against the deaths of animals, but I believe animals should be treated humanely. In captivity, they should live as close as possible to the way they would live in nature. Free range is perfectly fine for raising feedstock, and since they're not humans, there's nothing morally wrong with killing them. However, as they do have brains and do feel pain, their suffering is real and should be minimized. What is done on many chicken and pork farms is atrocious and inhumane, and we the consumers must boycott those who use the meat of abused animals.
Petri-grown Meat is a wonderful alternative - I can know for certain that the meat did not come from a company that treats its animals cruelly, because it didn't come from a company that raises animals. And as Steffan Welling pointed out, we can have any kind of meat we desire. Elephant? Alligator? Lionfish? But of course!
(interesting fact, after invasive lionfish began to breed out of control and destroy the ecosystem in the Carribean, we eventually realized that their meat is rather tasty, so now we're fishing them like crazy! :D )
The only thing I'm wondering about is how they'll simulate the best tastes of the meat. After all, it's well-known that for many organisms, what you eat determines how you taste. For example, if you raise some nice fat cockroaches on a diet of apples and oranges, they will taste just like apples and oranges!
Also, some people like the taste that blood lends to their steak, so I'm wondering how the lack of blood will affect the taste.
If you're growing meat in a lab, you have to consider all the factors that normally contribute to its taste, not just the genetics!
Correction, I meant Steffan Welin* not Welling.
Is that really Ray Kurzweil?
Gona need alot of testing before its considered safe and healthy to it. Labgrown things havent been known for their complete safety.
Two questions though, if we do switch to vitro meat, which resturant will feature every type of animal on the menu(that tastes good) and what will we do with all the livestock we currently have? Where the heck are the wild chickens gona live?