Fake meat so close to the grill you can taste it
The lab-produced meat we told you about earlier this year that made headlines in 2012 is now finally ready to be grilled. Professor Mark Post of Maastricht University is behind this project, which was first reported to cost about 250,000 euro, but has now been beefed up to 290,000.
A selected few will get to taste the test-tube meat made up of 3,000 layers at an event to be held in West London. Originally there was talk of letting English chef Heston Blumenthal, owner of the three-Michelin-starred restaurant The Fat Duck cook it up, which could still be the case.
The entire point of making fake meat is of course to feed more people by slaughtering less animals. Boffins believe that the stem cells from one cow can produce a million times more meat that just killing it and grilling it. Then again, you need to kill some more cows to get the stem cells, but that’s par for the course.
Getting the planet to change their eating habits while incessantly pushing junk food made of barely fit for human consumption pink slime is an epic fail. Using guilt, shame or other negative emotions to reach a positive outcome is the recipe for epic fails, and if I hear another bunch of moralistic ecological crazies come up with eating worms and insects outside of the context of peoples in the world who traditionally do such things, I might think violent thoughts. Therefore, it seems logical but not ideal to make fake meat to mirror what so many people eat in this day and age and that’s unfortunately meat-related junk food.
(Link: www.nieuws.nl)
Violent thoughts? Maybe you’re eating too much red meat.
The whole lab meat thing seems kinda dumb to me – it’s not going to solve the main issue of meat-based diets, which is that they require so much input resources to grow. I assume that that’ll still be the case with lab meat.
I think it will require less resources from what I have read or else it would be a bad argument on their part. I do think eating less or no meat sounds better than finding new ways to make junk food.
I can also picture the thrill of being the first scientist to make lab meat, which is surely the driving force behind this project in the first place.