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this post was submitted on 14 May 2024
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Well im no scientist so maybe someone smarter can comment. However if it becomes possible to design every aspect of the meat artificially then it seems to me that it's pretty much guaranteed that it will taste better. You could produce the perfect fat to meat ratio in every steak without the anitbiotics and animal stress that affect farmed animals
I think there will be a huge market for endangered animal meat. Imagine having dodo wings and a mammoth steak for dinner.
They're already on it.... https://theconversation.com/a-mammoth-meatball-hints-at-a-future-of-exotic-lab-grown-meats-but-the-reality-will-be-far-more-boring-and-rife-with-problems-203243 and https://www.primevalfoods.co/ are along the same lines.... Tiger tacos? I guess a gimmick that leads to less dead animals is a net positive, it's just such a weird world.
Imagine if you could get a sample of your own ass and grow it into a steak
That would give new meaning to the phrase "eat my ass."
Mail it to your ex
There's more to flavor and texture than just the ratio of fat to lean, not to mention the color. Consider farmed vs. wild-caught fish (especially salmon), pastured vs. caged chicken, grass vs. corn-fed beef, etc.
That was an example for things that can be engineered..
It's a false equivalency to use the comparison of farmed vs wild with any comparison to lab-grown protein. All your examples involve a living creature that's being restricted in movement, nutrition or some other life experience. Lab grown skips all of that.
That's exactly my point, it's a step even further in that direction, and will naturally result in a very different product.
Yes, but given the scope to alter, why not better different?
Go for it.
True, I guess what i was imagining was an ideal scenario where all those aspects can also be replicated. Of course, maybe thats not how the technology works i really dont know
It's just still got a long way to go.