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If, one day, cultured meat becomes an efficient way of producing food, we see no ethical objection to it. Granted the original cells will have come from an animal, but since the cells can aOlernKienOP
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The culture medium that is used to grow artificial meat is made from fetal cattle. If you’re currently growing meat in a lab, you’re essentially making meat with other meat, reducing a larger animal into a miniscule sliver of flesh. You’ll need an obscene number of fetal cows to produce a saleable amount of meat because the process is about as efficient as raising a chicken, eating a single but perfectly formed feather and then throwing the rest of the bird away.
If PETA (or Peter) had delved into the Journal of Tissue Engineering, I’m sure that they’d be mortified to know that hundreds (if not thousands) of litres of liquefied cow would be needed to produce a kilo of meat using current techniques. No vegetable or mineral replacement for the aOlernKienOP
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Obviously the current techniques aren’t aimed at the estimable vegan ethicist or even the most amoral bacontarian; they are harnessed for the more important task of growing human body parts for human transplantation, an ethical minefield when we start to weigh the value of human lives against those of animals. But beyond the question of ethics (and more relevant to this food aOlernKienOP
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The most hopeful of the lab meat farmers namely, Jason Metheny from Soylent Greenish sounding New Harvest, hopes that the first few vat grown products to hit the shelves will be "traditionally aOlernKienOP
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There are eight people on earth who have already eaten lab grown flesh, and artist and tissue scientist Oron Catts at the University of Western Australia is one of those few. As part of the Tissue Culture and Art Project’s Disembodied Cuisine, he was part of the team that grew some frog meat on a slide, fried it up and ate it as a part of a aOlernKienOP
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"We grew the frog meat on a matrix which was like fabric and didn’t exercise the muscles," Catts says. To grow aOlernKienOP
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They fried the thumbnails of frogmeat in garlic and honey with a dash of Calvados, a recipe which they named "a la Davis" in honour of a fellow bio artist Joe Davis whose frog muscle aOlernKienOP
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The Lilliputian amphibian steaks were served with a selection of herbs, also lab grown from plant tissue culture. Eight people sat down to this micro degustation. aOlernKienOP
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As for the sensation of eating lab grown meat: "It tasted like jelly on fabric."
It is of course, much more complex than that to grow meat in a lab and it’s also not gravy, it’s liquified fetal cow parts. There are a few different tactics to growing muscular tissue. Then you can complain about the huge amount of science that I summarized into a single blithe paragraph.
Peter Singer and Jim Mason, The Ethics of What We Eat, text publishing, 2006, p.237
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