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Startup Serves Up Chicken Produced From Cells in Lab

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Re: Startup Serves Up Chicken Produced From Cells in Lab

#151

Post by jimmywanger »

digikata wrote: post #142
jimmywanger wrote: post #80

Earlier quoted context omitted.

Any high end cut of meat (dry aged ribeye, tuna belly) is orders of magnitude harder to make realistic than low end meat. With high end stuff, you're really catering to the connoisseur. And if you can tell the difference between a dry-aged ribeye and a wet-aged ribeye, think about making a lab grown substitute for that level of discernment. In fact, I read somewhere that the reason California rolls were invented was…

It seems to me that the macroscopic tissue structure of tuna I see in sushi is simpler and more consistent that of a ribeye steak, but I'm no biologist. The dry vs wet aged ribeye is a little off to me too, don't they have the input of a raw steak (engineered or natural) if you're going to put it into an aging process?

> macroscopic tissue structure of tuna

I think the problem is to get the exact distribution of the fat through the tuna, but I'm not sure. I mean, you can just sort of slather on lard to regular tuna, but it's the texture and marbling that people are going for not just pure fat content.

>The dry vs wet aged ribeye is a little off to me too

Well, in this case, dry aging really allows the enzymes present in the meat to start breaking down the meat. When you're engineering a steak, I think you're just engineering mostly the macros and structure of the meat.

Re: Startup Serves Up Chicken Produced From Cells in Lab

#152

Post by projectorlochsa »

pm90 wrote: post #91
projectorlochsa wrote: post #68

Earlier quoted context omitted.

Taste is acquired, it is not in your genes. Of course you will find foods and tastes that were present through your whole life better than new textures and tastes. It's normal. Eventually one either gets used and enjoys the new foods or makes tasty meals in combination. For me, getting drunk and then eating the disgusting thing in the morning made me love it. It's undescribable how delicious things are when one is de…

So that's exactly the point. One might rationally understand the flaws with meat, but taste, however it may be acquired, is difficult to change. I absolutely love meat but not exclusively. I also eat a lot of pinto and black beans and cook chick peas. However, none of the current options come close to offering the taste, texture and variety that comes with meat. And there are so many varieties! Meat from pigs, cows,…

Same thing a person grown on vegetables and fruits might say. Thousands of choices, all different in textures and tastes and can be combined into extremely delicious meals.

The quality of life is subjective and taste can easily be acquired in a way that one can continue feeling satisfied with the foods they eat.

What you might need is a tastebud reset, which can easily be accomplished and after that you'll find anything extremely delicious.

You mentioned that you've just tried an ingredient and didn't like it which isn't even comparable to your dietary regime which was filled with meat during an extremely long period of time. To acquire taste takes effort or some out of the ordinary measures (a week or two of one ingredient diet to reset the taste buds, or that alchohol trick repetatively etc.).

Re: Startup Serves Up Chicken Produced From Cells in Lab

#153

Post by ada1981 »

wayn3 wrote: post #121
ada1981 wrote: post #120

Earlier quoted context omitted.

What exactly does "humanely killed" mean? Is there a method of being killed against your will that you'd be up for?

It means a swift, unexpected death. No discomfort involved.

I get it, and I find it odd that we refer to this as "humane".

Re: Startup Serves Up Chicken Produced From Cells in Lab

#154

Post by ada1981 »

Ensorceled wrote: post #133
ada1981 wrote: post #122

Earlier quoted context omitted.

For me, the ethical considerations alone make it harder. It is hard work for me to do things I consider unethical on a regular basis and I'd much rather not have the cognitive load of blocking out information on a daily basis. My personal experience was that going vegan was much easier than not, as soon as I became aware of what was going on (at around age 18). Once I realized that animals have relationships and emot…

Yeah, I get that. Farming, especially modern methods, are pretty horrific. I've been reducing meat in my diet and eat vegetarian a couple of days a week. I try to buy ethically raised meat for other days. What I was reacting to is the idea that it is some how not an effort to be vegan, as if it isn't any more work than stopping off at MickyD's on the way home ...

I would say that for me it's not any more effort at all, anymore than preferring Pepsi to Coke might be more effort.

Also, yes to reducing intake. The idea you have to go totally vegan to make an impact probably hurts the cause.

My ultimte frisbee coach used to say he would offer to buy people vegetarian meals as an offset, so he could still eat meat.

I dealt with my concern over dating non-vegan women when I realized I'd probably save more animals by the fact they would most likely eat less meat at least sometimes by being with me.

Finally, I think some of the best work being done for animals is the work in startups making vegan meats and such.

Re: Startup Serves Up Chicken Produced From Cells in Lab

#155

Post by ada1981 »

henrikschroder wrote: post #138
ada1981 wrote: post #123

Earlier quoted context omitted.

Wait.. what? "The meat industry is completely disgusting, and raising animals for slaughter is morally bad." but yet > "I just had a fantastic dinner with a perfectly fried beef tenderloin steak."

If I define morality such that I always make good moral decisions, then it's not morality, it's subjective post-rationalization mish-mash. For morality to be true and relevant, we have to be able to consciously make bad moral choices.

That's an interesting take on it.

What is it like to consciously make decisions you feel are morally bad?

Re: Startup Serves Up Chicken Produced From Cells in Lab

#156

Post by henrikschroder »

ada1981 wrote: post #155
henrikschroder wrote: post #138

Earlier quoted context omitted.

If I define morality such that I always make good moral decisions, then it's not morality, it's subjective post-rationalization mish-mash. For morality to be true and relevant, we have to be able to consciously make bad moral choices.

That's an interesting take on it. What is it like to consciously make decisions you feel are morally bad?

I think it's like doing any other thing that you shouldn't be doing. Eating this donut will make you fat. Buying that car will increase carbon dioxide emissions. Not helping that random stranger is egoistic.

We make these decisions all the time, every day. I at least try to be honest about what I'm doing. :-)

Re: Startup Serves Up Chicken Produced From Cells in Lab

#157

Post by omgwtfutoo »

Ensorceled wrote: post #149
lolwaaaat wrote: post #148

Earlier quoted context omitted.

Why do you need more than 80g per day? What's the basis of this estimate?

Running Room, Livestrong, MyFitnessPal, countless other sites, my running clinic leader, the sports nutritionist at my running clinic, my doctor (certified in sports medicine) all recommended between 80 and 100 grams. You really don't know what you are talking about do you?

A couple of for profit blogs and people without a nutrition education inform you. Sad. Check any reputable source, like WHO, you are eating too much protein, dude.

Re: Startup Serves Up Chicken Produced From Cells in Lab

#158

Post by omgwtfutoo »

jimmywanger wrote: post #150
lolwaaaat wrote: post #140

Earlier quoted context omitted.

That's false and, frankly, quite a naive assertion which is easily refuted.

> quite a naive assertion which is easily refuted. Then refute it, instead of spouting baseless accusations. With meat, you cut the meat off the animal after skinning it. With tofu, you dry the beans, soak them, add a chemical coagulant to the fluid, and then press it. I don't know what sources you're reading, or what your definition of the word "processed" is, but neither are commonly accepted.

You forgot the part where they add a ton of antibiotics to the meat, where it gets infected with pathogens and viruses, then has to be bleached, frozen, and cooked to dangerously high temperatures which produce known carninogens. That's about as processed as you can get.
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