omaniphil wrote: ↑Tue Dec 20, 2022 5:48 am
I'm actually really interested in cultivated meat and its future. It's not really meat "substitute", but meat from an animal "substitute". I think it could solve a lot of ethical and environmental issues with animal farming. It's basically meat grown in vats using animal cell lines that are fed nutrients. The bio-availability of the protein should be the same as regular meat, and would likely be a perfectly acceptable alternative in most cases to regular meat. It probably won't have the terroir and marbling of a high quality steak, but then for those nice occasions, you get a nice cut from a butcher of an actual animal that was raised on a small scale farm.
https://gfi.org/science/the-science-of-cultivated-meat/
This makes me feel like a luddite, but I have no interest in it. Yes, I know industrial meat production is a horrible shitshow. Environmental side effects, ethics, everything. I'm sure eventually it'll be exactly what you say. Meat from animals for special occasions, the rest some vat grown substrate stuff. Just not for me. Something about it puts me off almost more than the fake meat stuff. Let me finish up my venison backstrap and avocado toast on low carb bread breakfast sandwich and show myself out like the dinosaur it makes me.
If I had to put my finger on it, I think it's that I'm 100% convinced it'll be messed with in some way to be different. They (scientists/bi-engineers/policy people) won't be able to resist trying to make "red meat, but with some changed chemical makeup so eating it improves people/is better for them than "real meat"".