Guardian of the Flesh

“We shall escape the absurdity of growing a whole chicken in order to eat the breast or wing, by growing these parts separately under a suitable medium.”//Winston Churchill

“You put on your coveralls and took the cargo net up to your tier. In blazing noon from sunrise to sunset you walked your acres of shallow tanks crusted with algae. If you walked slowly, every thirty seconds or so you spotted a patch at maturity, bursting with yummy carbohydrates.”//F.Pohl:::technovelgy

“Links between meat consumption and climate change have been widely known for many years, partly due to deforestation in the Amazon rainforest to make room for the livestock. Clearing these forests is estimated to produce a staggering 17% of global greenhouse gas emissions, more than the entire transport sector.”//guardian

“In the nearby future, animals don’t have to be bred for edible meat anymore. Thanks to recent developments in the science of cellular biology, it will be possible to grow millions of pounds of meat in bioreactors.”//IVMF

In vitro meat ā€“ also known as cultured or fake meat ā€“ is becoming a holy grail for anyone concerned about the environmental and ethical impacts of rearing millions of animals around the world each year for human consumption. Where today we use animals to turn grass into edible protein, in the future we might bypass this inefficient process and grow edible protein in an algae solution in factories instead.”//guardian

“There are likely to be some issues associated with social acceptability, although presumably meat ‘grown in vats’ could be made healthier by changing its composition and made much more hygienic than traditional meat, as it would be cultured in sterile conditions. In vitro meat could potentially bypass many of the public health issues that are currently associated with livestock-based meat.”//meatinfo

“It is a tremendous political and economic challenge to change this grim scenario into a more sustainable one if we continue to base our meat consumption solely on production of animals. It will demand sacrifices that are probably well beyond what will be accepted by the majority of citizens in developed countries. One way to get out of this predicament is to exploit the potential of modern biotechnology and process technology to produce meat from normal muscle progenitor cells in bioreactors at an industrial scale. If this production strategy were to replace a substantial part of the current meat production regime, this may allow development of a downsized animal production industry which can acquire a competitive edge in the upper-level meat market by documenting that it is ecologically sound and meets basic animal welfare requirements.”//invitromeat

“In-Vitro Meat will squelch the subliminal guilt that sensitive people feel when they sit down for a carnivorous meal. Forty billion animals are killed per year in the United States alone; one million chickens per hour.”//h+

PETA is offering a $1 million prize to the contest participant able to make the first in vitro chicken meat and sell it to the public by June 30, 2012.//PETA

“The challenge is getting the texture right,” says Matheny. “We have to figure out how to ‘exercise’ the muscle cells. For the right texture, you have to stretch the tissue, like a live animal would.”//newsdesk

Frequently asked questions about cultured meat

But where do you stand on vat-grown meat. Would you eat it?

Compare the look, feel, taste, and smell of lab meat with the real thing, then vote in our poll://PBS


human being

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Posted in disciples of the watch, experimental
2 comments on “Guardian of the Flesh
  1. doctorheils says:

    Und jetzt habe ich die C_wurst fallen lassen

  2. nexuslex says:

    Dreck macht Speck

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