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Industrial Cellular Meat...It's what's for dinner!

OK we have arrived...
An Israeli startup wants to replace chicken coops, barns and slaughterhouses with bioreactors to churn out cell-based meat for American diners.
I'll have mine medium rear:
https://bloomberg.com/news/articles/2021-06-23/meat-grown-in-bioreactors-is-coming-to-american-diners-next-year?srnd=premium

Comments

  • Thank you, bee.

    I'm waiting for the Replicator, a la Star Trek.
  • Not sure if lab-grown plant protein is less energy intensive than growing soybean in the field. Beyond Meat is made from various plant protein plus iron-containing protein, i.e. blood extract. The blood extract is what make these burger taste like real “meat”.

  • I have to say, the Beyond Meat sausage replacement they serve at Dunkins' isn't half-bad. Clearly it isn't 100% equivalent to sausage, but it's a decent replacement that to my surprise doesn't taste too bad.

    That said, fake Italian Sausage from Beyond is repulsive to these Italian taste buds. For that, it's pork or nothing!
  • From what I understand is that the added heme protein provides the desirable taste as meat imitation. Animal blood from slaughter house are not waste by-product. Instead they are used in many process food including pet food. Blood sausage is widely available and they taste okay.

    Growing animal protein in lab and scale-up for commercialization is much more ambitious.
  • catch22 said:

    Thank you, bee.

    I'm waiting for the Replicator, a la Star Trek.

    Or, we could just start breeding tribbles to eat. Oops, bad idea. ;)
  • Crash said:

    catch22 said:

    Thank you, bee.

    I'm waiting for the Replicator, a la Star Trek.

    Or, we could just start breeding tribbles to eat. Oops, bad idea. ;)
    I prefer pit-BBQ'd Ewoks myself....
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