Test-Tube Bacon!

Le_Petit_Lapin said:
I'd imagine it would end up having a texture of something like Quorn, unfortunately.

Jewish people and Muslims should be able to enjoy bacon sandwiches if it ever comes about, so they can see what they were missing out on :D
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Given that its grown in a broth of mashed up foetuses, I dont think they would take to it

Myself though, NOM NOM NOM CHEAPER BACON?????
 
This was on the news this morning, they've made a burger in a lab, apparently the first one will cost something like £200,000

Ok so they can grow a meat like substance in a lab, but it costs 200k, hardly going to cure world hunger at tha price is it.

Isn't Quorn supposed to be fake meat anyway? why cant they just mass produce that crap and give that to all the staving kids (because they'd turn it down too!)
 
I have images in my head of lab grown muscles, slithering around the place and strangling the scientists that created their miserable existence. :D
 
Jay794 said:
This was on the news this morning, they've made a burger in a lab, apparently the first one will cost something like £200,000

Ok so they can grow a meat like substance in a lab, but it costs 200k, hardly going to cure world hunger at tha price is it.
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you no understand economic good
 
Oh lol I didnt even notice this was a 2.5 year necrobump.

The new article is very interesting, particularly this bit strikes me the most:

Currently, 100g of vegetable protein has to be fed to pigs or cows to produce 15g of animal protein, an efficiency of 15%. He believes that synthetic meat could be produced with an equivalent energy efficiency of 50%.
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That's a good increase.
 
mac1st3 said:
hmmm, all depends, I like my meat with a little fat, adds flavour, so if it's literally just a lump of meat, I'm not sure, and how would it affect the grain of the meat, you tear chicken breast apart and there's a definite grain, would it just be a world of burgers and pattys now?
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id be willing to give up some taste to

1) save the planet
2) not have to have animals killed
3) reduce my fat intake!
 
SiriusB said:
I bet it would make great sandwich meat. Better than the "reconstituted" crap they sell in the Supermarkets...

"100% pork, reconstituted with water. And starch. And preservatives. And flavourings. And colourings. But honest, the bit that might be meat is 100% Pig. Or maybe Cow, but who's counting, eh?"

A nice slice of 100% petri-dish pork would be lovely.
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The 100% part is in reference to the fact that what you have in the product is after cooking, 100% pork.

This product will of been injected with water prior to cooking to avoid shrinking.

So 100% pork will of been say 90% pork 10% water prior to cooking, during cooking the water boils out leaving you with 100% pork.

Just imagine how much water has been injected into some of the supermarket budget sliced meats.

If you want the best in cured sliced meats you need to be looking at the 110 to 124% products.
 
I would at least try it. For me taste is most important, especially with regards to bacon and the fat,, however little is an important factor.

I actually think it would increase the profits of farmers, two levels of meat - lab and "real". The real meat having a price premium.
 
Russinating said:
Holy thread resurrection. Was reading this from the beginning and then came to a post by me on the 2nd page. **** me right up for a second.
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Well, if I'd started a new thread, I'd have undoubtedly been pointed to this one. Can't win! :rolleyes: :p
 
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