Meat is meat at the cell level, though. I think we're a long way from taking cultured cells and making good vat-grown meat.
But think about this... if someone set 2 ribeye steaks in front of you and they both looked the same and tasted great.... would you really care if one was vat-grown? If so, why?
Last edited by rickgregory; November 18, 2022, 03:47 PM.
I would think the protein and fat profile could not be equivalent compared to a full bird raised with access to fresh air, sun, rain, dirt, and food.
I wonder what they 'feed' the cells? What is to be done with cell waste products?
All of the cell processes would have to be triggered to produce a true meat, but in this case I think all of the triggers would be artificial. It's been a while since my biology days though.
It looks like comapnies are trying to grow the components of meat (fat, muscle etc) then 3D print the product (see https://steakholderfoods.com/technology/ for one) which makes some sense though I don't know how they simulate muscles that have worked hard vs those that are not stressed or the impact of feed on the flavor of meat.
Comment