Nukeman
02-20-2012, 08:06 AM
So Noir, if given the option would you eat this type of meat since NO animals are injured or hurt?? I have mixed feelings on this....
http://www.ft.com/intl/cms/s/0/80ed190a-5aef-11e1-a2b3-00144feabdc0.html#axzz1mvTzFDOT
The world’s first test-tube hamburger, created in a Dutch laboratory by growing muscle fibres from bovine stem cells, will be ready to grill in October, scientists believe.
“I am planning to ask Heston Blumenthal [the celebrity chef] to cook it,” Mark Post, leader of the artificial meat project at Maastricht University in the Netherlands, told the American Association for the Advancement of Science (http://www.aaas.org/) annual meeting in Vancouver.
Researchers believe that meat grown in factories, rather than on farms, will be a more sustainable and less environmentally harmful source of food. Live cattle and pigs are only 15 per cent efficient at converting vegetable proteins to meat from the grass and cereals they eat.
“If we can raise the efficiency from 15 to 50 per cent by growing meat in the lab, that would be a tremendous leap forward,” Professor Post said.
http://www.ft.com/intl/cms/s/0/80ed190a-5aef-11e1-a2b3-00144feabdc0.html#axzz1mvTzFDOT
The world’s first test-tube hamburger, created in a Dutch laboratory by growing muscle fibres from bovine stem cells, will be ready to grill in October, scientists believe.
“I am planning to ask Heston Blumenthal [the celebrity chef] to cook it,” Mark Post, leader of the artificial meat project at Maastricht University in the Netherlands, told the American Association for the Advancement of Science (http://www.aaas.org/) annual meeting in Vancouver.
Researchers believe that meat grown in factories, rather than on farms, will be a more sustainable and less environmentally harmful source of food. Live cattle and pigs are only 15 per cent efficient at converting vegetable proteins to meat from the grass and cereals they eat.
“If we can raise the efficiency from 15 to 50 per cent by growing meat in the lab, that would be a tremendous leap forward,” Professor Post said.