CarlosTheDJ
Antediluvian
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Animal-friendly meat
- Thread starter CarlosTheDJ
- Start date
- Joined
- Jan 3, 2002
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- 553
Yay! As a veggi I wish them all the sucses in the world. :mrgreen:
Though I must admit, I don't think I'd like to eat it.
Though I must admit, I don't think I'd like to eat it.
- Joined
- Jan 3, 2002
- Messages
- 553
Meat substitues have yes. In this case though they are trying to grow actuall bits of meat but without the rest of the animal. Same kind of thing as growing human organs for transplant instead of having to wait for some unfortunate soul to pop it.
I can´t see it ever being anything near cost effective. However I believe they are able to grow human skin in petri-dishes for skin grafts. Perhaps they could do the same with chicken skin, the crispy skin is one of the best parts of eating chicken.
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from http://davidszondy.com/future/Living/in_vitrio.htm
"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
Popular Mechanics
March 1932
[That surprised me!]
...
The idea that you can grow cuts of meat in a laboratory without dealing with all that animal poo probably got its start at the dawn of Future Past in 1908 when the Nobel laureate Dr. Alexi Carrel (1873-1944) took a piece of embryonic chicken heart and bathed it in a nutrient broth. Carrel discovered that not only could he keep the chicken heart tissue alive, but that it doubled in size each day. Even more incredible, the tissue never seemed to age or die. It just kept getting bigger and bigger until it filled its container. At that point, Carrel would remove a tiny piece of the heart tissue, transfer it to a new container, and the whole process would start all over again. This went on for weeks, months, and then years. When Carrel died in 1944 the chicken heart had been alive and growing for 36 years and had become something of a celebrity with the New York newspapers wishing it a happy birthday every New Year's Day.
Of course, Dr. Carrel didn't just keep piling up container after container of chicken heart tissue around the laboratory. People would have started talking. Every time he started a new batch he discarded the old one. It's a good thing too, because if he'd kept all that growing mass of tissue he'd have needed a container 800,000 miles across to hold it. And that's a lot of giblets.
It was probably Carrel's work that gave Churchill the idea of growing pot roast sans cow and it did have a certain bizarre appeal. Some writers even envisioned a future device in the kitchen the size of a refrigerator where cuts of meat would be grown to order in a process that gives a whole new meaning to the phrase "Frankenstein food."
Others went back to the source and saw a potential market for spanking-fresh chicken heart, as in Frederik Pohl and C. M. Kornbluth's classic science fiction novel the Space Merchants, wherein the world's main source of meat is a monstrosity known as Chicken little. Here is a description of the working day of Herrarra, head slicer in charge of harvesting the meat of the gigantic organ,
"The aristocrat of Dorm Ten was Herrerra. After ten years with Chlorella he had worked his way up-- topographically it was down-- to Master Slicer. He worked in the great, cool vault underground, where Chicken Little grew and was cropped by him and other artisans. He swung a sort of two-handed sword that carved off great slabs of tissue, leaving it to lesser packers and trimmers and their faceless helpers to weigh it, shape it, freeze it, cook it, flavor it, package it, and ship it off to the area on quota for the day.
He had more than a production job. He was a safety valve. Chicken Little grew and grew, as she had been growing for decades. Since she had started as a lump of heart tissue, she didn't know any better than to grow up against a foreign body and surround it. She didn't know any better than to grow and fill her concrete vault and keep growing, compressing her cells and rupturing them. As long as she got nutrient, she grew. Herrera saw to it that she grew round and plump, that no tissue got old and tough before it was sliced, that one side was not neglected for the other."
So what happened? Why isn't there a chain of Kentucky Fried Chicken Hearts restaurants across the land? One reason was that after Carrel's death the chicken heart died at the hands of a careless lab technician and in the years since no one could duplicate the experiment. They could get heart tissue to grow, but none of the tissue demonstrated the immortality of Carrel's specimen and died in short order. Certainly none of the later attempts grew large enough to break free and menace the countryside, whatever the radio had to say about such goings on.
But the idea of growing meat in the laboratory hasn't gone away. In fact, it's had something of a revival in recent years as scientists not only work on new ways to save astronauts on long-distance space voyages from the horrors of vegetarianism, but they are even trying to come up with ways to grow meat so that it has the form and texture of the barnyard variety instead of being a sort of meat slurry.
No one is entirely sure where it will all end, but I feel that I can with confidence predict that one day we will truly perfect the boneless chicken.
[This is part of a whole website devoted to Future Foods!]
"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
Popular Mechanics
March 1932
[That surprised me!]
...
The idea that you can grow cuts of meat in a laboratory without dealing with all that animal poo probably got its start at the dawn of Future Past in 1908 when the Nobel laureate Dr. Alexi Carrel (1873-1944) took a piece of embryonic chicken heart and bathed it in a nutrient broth. Carrel discovered that not only could he keep the chicken heart tissue alive, but that it doubled in size each day. Even more incredible, the tissue never seemed to age or die. It just kept getting bigger and bigger until it filled its container. At that point, Carrel would remove a tiny piece of the heart tissue, transfer it to a new container, and the whole process would start all over again. This went on for weeks, months, and then years. When Carrel died in 1944 the chicken heart had been alive and growing for 36 years and had become something of a celebrity with the New York newspapers wishing it a happy birthday every New Year's Day.
Of course, Dr. Carrel didn't just keep piling up container after container of chicken heart tissue around the laboratory. People would have started talking. Every time he started a new batch he discarded the old one. It's a good thing too, because if he'd kept all that growing mass of tissue he'd have needed a container 800,000 miles across to hold it. And that's a lot of giblets.
It was probably Carrel's work that gave Churchill the idea of growing pot roast sans cow and it did have a certain bizarre appeal. Some writers even envisioned a future device in the kitchen the size of a refrigerator where cuts of meat would be grown to order in a process that gives a whole new meaning to the phrase "Frankenstein food."
Others went back to the source and saw a potential market for spanking-fresh chicken heart, as in Frederik Pohl and C. M. Kornbluth's classic science fiction novel the Space Merchants, wherein the world's main source of meat is a monstrosity known as Chicken little. Here is a description of the working day of Herrarra, head slicer in charge of harvesting the meat of the gigantic organ,
"The aristocrat of Dorm Ten was Herrerra. After ten years with Chlorella he had worked his way up-- topographically it was down-- to Master Slicer. He worked in the great, cool vault underground, where Chicken Little grew and was cropped by him and other artisans. He swung a sort of two-handed sword that carved off great slabs of tissue, leaving it to lesser packers and trimmers and their faceless helpers to weigh it, shape it, freeze it, cook it, flavor it, package it, and ship it off to the area on quota for the day.
He had more than a production job. He was a safety valve. Chicken Little grew and grew, as she had been growing for decades. Since she had started as a lump of heart tissue, she didn't know any better than to grow up against a foreign body and surround it. She didn't know any better than to grow and fill her concrete vault and keep growing, compressing her cells and rupturing them. As long as she got nutrient, she grew. Herrera saw to it that she grew round and plump, that no tissue got old and tough before it was sliced, that one side was not neglected for the other."
So what happened? Why isn't there a chain of Kentucky Fried Chicken Hearts restaurants across the land? One reason was that after Carrel's death the chicken heart died at the hands of a careless lab technician and in the years since no one could duplicate the experiment. They could get heart tissue to grow, but none of the tissue demonstrated the immortality of Carrel's specimen and died in short order. Certainly none of the later attempts grew large enough to break free and menace the countryside, whatever the radio had to say about such goings on.
But the idea of growing meat in the laboratory hasn't gone away. In fact, it's had something of a revival in recent years as scientists not only work on new ways to save astronauts on long-distance space voyages from the horrors of vegetarianism, but they are even trying to come up with ways to grow meat so that it has the form and texture of the barnyard variety instead of being a sort of meat slurry.
No one is entirely sure where it will all end, but I feel that I can with confidence predict that one day we will truly perfect the boneless chicken.
[This is part of a whole website devoted to Future Foods!]
I´ve got a book on weird experiments were they mention the ever growing heart. There they have an anonymous comment from a lab worker on how they would every now and then put new heart cells in to be grown, to not disappoint Dr Carrel. But the book is currently out on loan.
In the old norse myths, the vikings in Valhalla would be fed from a pig which just kept growing back the meat you cut off it.
In the old norse myths, the vikings in Valhalla would be fed from a pig which just kept growing back the meat you cut off it.
ramonmercado
CyberPunk
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- Eblana
The Italians are banning lab grown meat having already said that insect flour is not kneaded. Naturally the farmers are backing the bill.
Italy's right-wing government has backed a bill that would ban laboratory-produced meat and other synthetic foods, highlighting Italian food heritage and health protection.
If the proposals go through, breaking the ban would attract fines of up to €60,000 (£53,000). Francesco Lollobrigida, who runs the rebranded ministry for agriculture and food sovereignty, spoke of the importance of Italy's food tradition. The farmers' lobby praised the move.0
But it was a blow for some animal welfare groups, which have highlighted lab-made meat as a solution to issues including protecting the environment from carbon emissions and food safety.
Coldiretti and other agriculture lobbies have collected half a million signatures in recent months calling for protection of "natural food vs synthetic food", and Prime Minister Giorgia Meloni is among those who have signed.
"We could only celebrate with our farmers a measure that puts our farmers in the vanguard, not just on the issue of defending excellence... but also in defending consumers," she told a "flash mob" organised by Coldiretti outside her office in Rome.
The proposed bill came hard on the heels of a series of government decrees banning the use of flour derived from insects such as crickets and locusts in pizza or pasta.
Ministers have cited Italy's prized Mediterranean diet as their motivation for both measures. ...
https://www.bbc.com/news/world-europe-65110744
Italy's right-wing government has backed a bill that would ban laboratory-produced meat and other synthetic foods, highlighting Italian food heritage and health protection.
If the proposals go through, breaking the ban would attract fines of up to €60,000 (£53,000). Francesco Lollobrigida, who runs the rebranded ministry for agriculture and food sovereignty, spoke of the importance of Italy's food tradition. The farmers' lobby praised the move.0
But it was a blow for some animal welfare groups, which have highlighted lab-made meat as a solution to issues including protecting the environment from carbon emissions and food safety.
Coldiretti and other agriculture lobbies have collected half a million signatures in recent months calling for protection of "natural food vs synthetic food", and Prime Minister Giorgia Meloni is among those who have signed.
"We could only celebrate with our farmers a measure that puts our farmers in the vanguard, not just on the issue of defending excellence... but also in defending consumers," she told a "flash mob" organised by Coldiretti outside her office in Rome.
The proposed bill came hard on the heels of a series of government decrees banning the use of flour derived from insects such as crickets and locusts in pizza or pasta.
Ministers have cited Italy's prized Mediterranean diet as their motivation for both measures. ...
https://www.bbc.com/news/world-europe-65110744