Posted on 12/11/2005 1:02:52 PM PST by paulat
In Vitro Meat
By RAIZEL ROBIN
Published: December 11, 2005
In July, scientists at the University of Maryland announced the development of bioengineering techniques that could be used to mass-produce a new food for public consumption: meat that is grown in incubators.
The process works by taking stem cells from a biopsy of a live animal (or a piece of flesh from a slaughtered animal) and putting them in a three-dimensional growth medium - a sort of scaffolding made of proteins.
[snip]
Scientists at NASA and at several Dutch universities have been developing the technology since 2001, and in a few years' time there may be a lab-grown meat ready to market as sausages or patties. In 20 years, the scientists predict, they may be able to grow a whole beef or pork loin. A tissue engineer at the Medical University of South Carolina has even proposed a countertop device similar to a bread maker that would produce meat overnight in your kitchen.
(Excerpt) Read more at nytimes.com ...
From my other post.
We are tinkering with things we really should not be tinkering with in my opinion.
Let's watch what PETA says about this development.
Soylent Green
So, what would they call it , Soylent Brown?
I dunno... At first I thought, what a horrible thought... I wouldn't eat it....
But now that I think of it, the idea is less disgusting.... While I'm not a PITA type or even a Vegetarian, I do feel sad that so many critters that never did me any harm have to die so that I can get a burger or some chicken.
And I've had some soy burgers and soy 'steak' that wasn't bad at all.
I've got no beef with this.
(Snicker!)
Me neither, really. I find it quite interesting.
You beat me, but I was thinking "Soylent Moo".
Pharm-Fresh !!!
Fee, fie, fo and fumm!
If that is original, you should copyright it. Very good!
btt
More like from the book Dune.
"SOYLENT GREEN IS PETRI!"
actually, i heard it tastes like chicken.
... but if they can make steak taste (and chew) like steak, this could be the beginning of the end for cattle ranchers. The quality coming from trial-and-error in a lab could mean some outSTANDING tasting meat.
It's freaky but I've always thought that technology is our friend.
Shame on you...
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