Armed Polite Society
Main Forums => The Roundtable => Topic started by: Ron on December 02, 2020, 11:16:36 AM
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Cultured meat, produced in bioreactors without the slaughter of an animal, has been approved for sale by a regulatory authority for the first time. The development has been hailed as a landmark moment across the meat industry.
The “chicken bites”, produced by the US company Eat Just, have passed a safety review by the Singapore Food Agency and the approval could open the door to a future when all meat is produced without the killing of livestock, the company said.
https://www.theguardian.com/environment/2020/dec/02/no-kill-lab-grown-meat-to-go-on-sale-for-first-time#click=https://t.co/0juazhInFh
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My only issue is that much of the land in the world shouldn't be farmed or can't sustain farming. Some of the places we grow row crops in the US would be better suited for grazing animals if the mission was human food production.
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When will they offer long pig?
:O
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When will they offer long pig?
:O
It's been discussed before, lab grown "human meat". I think we even had a thread about it here some time ago.
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If they can do this, can they grow human organs?
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If they can do this, can they grow human organs?
I believe some of that is already being done. Skin is an organ.
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If they can do this, can they grow human organs?
https://www.smithsonianmag.com/science-nature/organs-made-to-order-863675/ Notice the date. (10 years ago) I don't know what progress has been made since then, but certainly it has moved forward not back.
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Soylent Green is people. [tinfoil]
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I believe some of that is already being done. Skin is an organ.
Long Pork Rinds?
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Soylent Green is people. [tinfoil]
A little hot sauce and it's fine.
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Put enough ketchup and/or hot sauce on it and you can eat damn near anything.
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I finished a book about this (Billion Dollar Burger) just last week. The technology has outstripped the regulatory authorities, and the CEO of Just has been working for the past several years to have a product approved by someone. They came close in the Netherlands, but ultimately to no avail. He hoped that once one country issued approval, others would follow more quickly.
The other interesting thing is that Israel is a hotbed of research on this, and the holy grail is using scaffolding to be able to grow solid muscle cuts with fat marbling such as steaks, as opposed to muscle-only cells good only for ground meat.
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Put enough ketchup and/or hot sauce on it and you can eat damn near anything.
But where do they get the ketchup and hot sauce? ??? [tinfoil]
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If they can do this, can they grow human organs?
It's actually a field they've been working, and making steady progress, on. It's not near primetime last I checked but big jumps in something as complex as growing a kidney or other organ still only move the goal post so far.
Sent from my SM-G973U using Tapatalk
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I’ll keep raising my own meat. If this gets prevalent I’ll add beef to the yard. There is just something wrong in my mind with lab grown “meat”.
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I’ll keep raising my own meat. If this gets prevalent I’ll add beef to the yard. There is just something wrong in my mind with lab grown “meat”.
I don't know, lots of things we as a society need everyday are lab grown. Insulin is one I can think of off hand. Lots of food we eat is lab processed protein from soybeans and other legumes.
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I don't know, lots of things we as a society need everyday are lab grown. Insulin is one I can think of off hand. Lots of food we eat is lab processed protein from soybeans and other legumes.
Lab processed protein from soybeans and lentils (see what I did there?) is fine -- assuming that's what it really is. ;) Or from vats of algae or fungi or whatever. I find it hard to believe that growing real meat in a laboratory and then scaling it up to commercial scale will ever make sense from an efficiency perspective.
If you want real meat without the guilt, raise and kill cattle, pigs, and chickens humanely, and pay the higher price at the store for it. A lot of people are doing that already with cage-free or free-range eggs. (And some egg producers are probably mislabeling their cage eggs to get the premium without earning it; I don't know who regulates that)
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I wonder if lab-grown meat will, if it takes off and becomes mainstream, cause some vegetarians to change their outlook since the "meat" didn't come from an animal that had to be harvested.
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I wonder if lab-grown meat will, if it takes off and becomes mainstream, cause some vegetarians to change their outlook since the "meat" didn't come from an animal that had to be harvested.
Some, yes. When my daughter was on her vegetarian kick, she was okay with eating wild game; it wasn't the harvesting she objected to so much as the living conditions.
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According to this lab-grown meat may actually be far worse for the earth than real meat.
Experts think lab-grown meat is set to become more ubiquitous in the next 10 years, transforming from a niche concept to a common fridge staple.
But for this to happen, production methods will have to be scaled up from mere petri dishes to massive energy-intensive industrial units.
In the study, the scientists estimated the energy required for stages of lab-grown meat's production, from the ingredients making up the growth medium and the energy required to power laboratories, and compared this with beef.
They largely focused on the quantity of growth medium components, including glucose, amino acids, vitamins, growth factors, salts and minerals.
They found the global warming potential of lab-grown meat ranged from 246 to 1,508 kg of CO2 equivalent per kilogram of lab-grown meat, which is four to 25 times greater than the average global warming potential of retail beef.
Burger lovers rejoice! Lab-grown meat is up to 25 times WORSE for the climate than beef, study claims
https://www.dailymail.co.uk/sciencetech/article-12067409/Lab-grown-meat-25-times-WORSE-climate-beef.html
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It tastes like despair.
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Singapore? Is it really Soylent Bat?
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The other interesting thing is that Israel is a hotbed of research on this, and the holy grail is using scaffolding to be able to grow solid muscle cuts with fat marbling such as steaks, as opposed to muscle-only cells good only for ground meat.
Lab grown meat?
The jews really need to get the ball rolling on genetically engineering a pig that chews the cud and has a cloven hoof! :cool:
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Some, yes. When my daughter was on her vegetarian kick, she was okay with eating wild game; it wasn't the harvesting she objected to so much as the living conditions.
I think the majority of the meat in my freeze is from one of my parents cows that is grass fed and just hangs out on their property.
I believe you can work with some butchers or perhaps the land owners to get specific meat. Might have to get the cow or an entire side of beef though.
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I think the majority of the meat in my freeze is from one of my parents cows that is grass fed and just hangs out on their property.
I believe you can work with some butchers or perhaps the land owners to get specific meat. Might have to get the cow or an entire side of beef though.
A lot of times you get 1/4 or even 1/8 of a beef so if you’re just 1 person, or a couple with no kids at home you can get a manageable amount.
If you get a lamb, even a fairly large one is usually only 40lbs of boneless cuts of meat. Even a single person can eat that in under a year easily.