• Would you eat slaughter-free meat? (BBC news article on lab grown chicken)
    53 replies, posted
https://www.bbc.com/news/world-us-canada-45865403?ns_mchannel=social&ocid=socialflow_facebook&ns_source=facebook&ns_campaign=bbcnews
No, I like my meat to scream, adds to the flavour... Real talk tho, of course, I mean you'd have to be a sadist if you refused a cost effective slaughter free alternative.
if theres more than just chicken and its cheaper and not some sort of hidden carcinogen why the hell not also if it tastes virtually the same lol
If it tastes good? Hell yeah. That means more steak.
My religion forbids eating meat because it inherently involves slaughter but I'd eat a whole roast outta this stuff.
I know that if I made artificial meat, I'd put hidden carcinogens in it just to freak out all the conspiracy nuts
"No because this is against god's will and is considered unnatural" -some nutjob, probably
I'd eat anything as long as it's tasty.
Does anyone know what kind of sauce that is in OP? I'm getting a hint of hollandaise, it looks a bit too yellow to be mayonnaise unless they lab grew the eggs for that too.
If it tastes the same and we don't find out its people or it fucks us up, yeah
Fuck yeah I would, if we embraced it harder we could make super waygu in my meat printer before I die.
If it tastes good, has a good structure and isn't less healthy for us, sure, why not.
https://www.youtube.com/watch?v=b5ezRx23EMg
It's probably a honey mustard, do people actually put hollandaise sauce on nuggets?
I want to print beef.
Uh, what preservatives are used? To my knowledge, cell culturing does involve the usage of antibiotics in media (usually a very small amount, as the first step is to keep the cultures free of bacteria in the first place), and can be a very delicate process. Especially in large scale bio manufacturing. However, that's a necessary step to prevent the colonization of bacteria on the cells (or the formation of wild type bacteria in your bacterial culture), as the cells lack any sort of dynamic immune system. Traditional preservatives would just kill the cell cultures.
As long as it doesn’t have any tough chewy fat making it inedible, then sure. Bonus points if it is better for the environment confuses vegans.
if it tastes the same and feels the same to eat then fuck yeah i would gimme dat sweet 3d-printed meat boyo
So no form of non slaughter meat would be acceptable to you? Because this is all theory atm, so it's pretty dumb to make hard and fast rules.
Newsflash, your meat already has antibiotics
my cock wants an appointment with you
I've been waiting for artificial meat. The livestock industry needs to collapse.
If it tastes at least pretty good, isn't too expensive, is as nutricious, doesnt have any ill effect on you over time that natural meat doesnt have, doesn't pollute as much yea, if it does all that, i'll just switch over to lab grown meat as soon as it's in my grocery store.
Slightly telling that they never show the product raw or show us the inside after it's cooked...
The show them cutting it at 0:56, and they show it raw but breaded but you're right they don't show it raw.
You don't have to eat it, but regular meat basically needs to stop
I'm positive there will be anti-cultured meat propaganda from the livestock industry and will be regulated out the ass by the FDA
That'd sure cut down on all the horrible pollution animal farms create too. If you could do it with beef too, we could probably slow global warming significantly with that alone.
If the future has me buying chicken filaments for my Mc-3DPrinter out of the nearest Cyber-Lidl then sign me the fuck up. Give this tech a decade or two and see if we can't invent a synth meat that has the calories of lettuce, the flavour of barbecue rib and also has your daily vitamins mixed in.
For the record I'm 100% for lab grown meat. Once or if it gets down to even expensive but affordable prices it will be all that I buy. But I don't like misleading videos. If they had a good product they should show it, not hide behind breading and packaging.
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