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About LinkBacksIf they get the taste and texture identical, 100% yep. Why wouldn't you?!
If they get the taste and texture identical, 100% yep. Why wouldn't you?!
If I rolled out of the pub and it was served by a burger van, dished up with a slab of cheese and onions all covered in ketchup I probably would, I can eat all sorts of crap when I have had a few.
Technically it would be factory-grown, by the time it reaches production.
But sure, why not? It's gonna be cleaner and purer than slaughtered beef.
Originally Posted by Agent
No. Probably already have though.
If the price is right and it tastes good, then of course.
At £200,000 for one burger, I doubt it.
Keep in mind the 'Big Mac' has more 'science' in it then it will good old natural meat! That wonderful taste, that lust for more, that didn't happen accidentally and you can get your bottom dollar more 'business' went into then healthy meat!
That cost is for development of the technique. It is not correct to say one burger cost that. Think of the development costs for a next gen processor for example, you can't say the first processor cost 10 million.
People that have tried the meat said it lacked some taste, but it is due to it having no fat in it at all. Just adding 2% to 4% fat would greatly improve the taste. I buy ground sirloin and is 96% to 98% lean. Some people don't like the flavor of meat that lean, I like it better than higher fat meat...the leaner the better to me. I have added a tad bit of healthy oil, like olive oil, to the meat for friends that like a higher fat meat and they don't have a clue I used 98%.
Well blood is probably more important to be honest. As a veggie I wouldn't know.People that have tried the meat said it lacked some taste, but it is due to it having no fat in it at all. Just adding 2% to 4% fat would greatly improve the taste. I buy ground sirloin and is 96% to 98% lean. Some people don't like the flavor of meat that lean, I like it better than higher fat meat...the leaner the better to me. I have added a tad bit of healthy oil, like olive oil, to the meat for friends that like a higher fat meat and they don't have a clue I used 98%.
Would definitely try it..
I would like to try it - can't be any worse than the cheap mystery meat burgers available at the supermarkets
Last edited by sam3; 09-08-2013 at 10:32 PM.
Yes.
But I also have little problem with Mechanically Reclaimed Meat (AKA 'pink slime') as long as it's labelled as such. There are always demands to 'use the whole of the animal' (usually accompanied with various obtuse recipes for marrow broths and the like) but when it's done on an industrial scale suddenly it become doubleplusungood.
"Soilent green is people!!"
But enough of that
I think this is a fantastic development, and really hope it continues. I would be very surprised if they could manufacture a decent steak, or roasting joint. But replacing the lower quality meat products with a synthetic version seems to be very achievable. Just cutting out all the livestock needed for burgers, sausages and other minced/processed meat products would make a dramatic difference to our global food/feed market.
I would have zero issues eating this product. As I said to my wife while discussing it this afternoon, Quarn is manufactured and produced in giant vats, how would this be different once it reaches a commercial scale?
I'm vegetarian, and yes, I definitely would eat lab meat. It depends how much of a resource hog it proves to be - if it even takes more [edit: just realised I typed "less" the first time, which must have looked confusing] water to make than other foods, then that would be enough to make me avoid this artificial meat.
Last edited by Otherhand; 10-08-2013 at 03:34 PM.
Finding alternative food sources is one of the most important things that humanity can do because of the ever growing populations and ever diminishing resources. Go read a book.
I'd be tempted to try it as long as it tasted similar to normal burgers.
I'm pretty sure I've eaten more processed foods already.
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