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But have they worked out the economics yet? I thought it was borderline impossible with current technology to create lab grown meat that didn't rely on precursors that made it more expensive than the real thing?
Whether correct or not, this kind of reporting always seems silly to me. You're not interviewing an impartial expert on the subject, you're getting a quote from a direct competitor. Of course, they're going to say something along these lines. This important nuance will be lost on most readers.
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From a certain point of view lab grown meat is a high risk yolo solution. Animals have a highly effective immune system pumping out hunter killer nano bots to actively fight off invasive microorganisms, lab grown meat doesn’t. Similarly it’s far easier to tell of an animal is extremely infected.
> lab grown meat doesn’t I'm so not a biologist, so: why would that be harder than also lab growing the bit of their bodies which makes the various immune cells?
Like, an immune system needs to be trained, needs to be maintained, needs plumbing, needs waste removal…
Kinda like the difference between playing catch in the backyard and launching rockets to outer space?
Plus all that extra stuff is almost certainly not tasty.
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It's meat, but also without the immune system so...good luck.
If I understood your comment correctly (I'm sorry if I didn't) - isn't it grown in essentially sterile conditions, so lack of immune system isn't an issue as I must imagine it shouldn't be able to communicate any transmissible diseases?
I just want to eat actual cow meat that doesn't require a financing plan. I don't care about all this not-meat. They are not equal, in my eyes.
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> when they are fine with all the crap that goes into a cow to keep it healthy and alive long enough to slaughter What, like grass and sugar beet pulp?
I think the concern is feeding them other cows, growth hormones, and antibiotics to make them put weight on faster.
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> when they are fine with all the crap that goes into a cow to keep it healthy and alive long enough to slaughter What, like grass and sugar beet pulp?
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It will be animal cells differentiated into muscle tissues on collagen scaffolds initially. The technology comes from attempts to grow functional organs (ie, liver) that are biocompatible in the body serum proper. If there aren't health effects from transplantation within the animal type you can probably eat the animal tissues just fine. It's the same thing. It's meat. It's just without the animal suffering. And hope…
For context, the life of an average herbivore in the wild consists of living with no shelter in harsh weather while having to fear every sound. And it typically ends by being ripped to pieces by a predator and eaten alive while the brain still has some residual oxygen and awareness. The typical farmed animal experience where you are sheltered, vaccinated against common illnesses, provided food and slaughtered after b…
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It's meat, but also without the immune system so...good luck.
Can you explain the significance of your statement? Surely the meat we all eat is dead along with the immune system and then cooked.
Granted it might be much harder to have the initial infection happen in the first place since it's just a chunk of meat in a lab (no animal to walk around and get injured or otherwise interact with the environment, no poop, no lungs etc).
It will be interesting to see this technology develop.