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Topic # 220297 4-Aug-2017 07:58
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On the news earlier. What are your thoughts on this?

 

My initial reaction (without delving deeper into exactly what it is) is it's a bit off putting.


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  Reply # 1836951 4-Aug-2017 08:26
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Its grown, it was made from peas?

 

While lab grown is off putting, its meat made from veges, so still natural? If it was grown from DNA, radiated, charged with electrons, etc, I'd stick with Watties myself  :-)


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  Reply # 1836952 4-Aug-2017 08:28
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With shrinking arable land and climate change it is the way of the future. Star Trek food replicators not too far away




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  Reply # 1836953 4-Aug-2017 08:31
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It's already made from grass, so why not peas? If it has the right texture, and taste, I'm in!

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  Reply # 1836957 4-Aug-2017 08:34
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Davy: It's already made from grass, so why not peas? If it has the right texture, and taste, I'm in!

 

Peaburger?


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  Reply # 1836958 4-Aug-2017 08:38
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As a vegetarian (plus eggs / cheese for me) I don't enjoy foods that try to imitate meat, so I wouldn't try it. I find trying to imitate anything else you never get it quite right. Sometimes preparing vegetables in a way that suits them is going to be more effective than trying to imitate.





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  Reply # 1836965 4-Aug-2017 08:51
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How different is this from the processing done on fish "parts" to make surimi? And isn't that kind of processing (e.g. gluing offcuts together to make "steaks") already done on meat anyway?

 

If the output is indistinguishable from "real" meat, how is it not real meat?

 

 


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  Reply # 1836971 4-Aug-2017 08:58
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I don't think it's about making (say vegetable derived) matter look and taste like meat, but using tissue culture to grow real animal muscle in a tank.

 

Quite revolting - in my opinion.  

 

OTOH if they can nail the process, then perhaps they can use it to do good things - like grow your own tissue for transplant, liver, skin, cartilage etc.


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  Reply # 1836975 4-Aug-2017 09:04
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DarthKermit:

 

On the news earlier. What are your thoughts on this?

 

My initial reaction (without delving deeper into exactly what it is) is it's a bit off putting.

 

 

If it hasn't spent a couple of years running around a sunny paddock and eating grass, the only way it will taste even close to right is if they put 'stuff' in it.

 

So I think I'll pass unless I'm starving.

 

 


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  Reply # 1836977 4-Aug-2017 09:07
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Fred99:

 

I don't think it's about making (say vegetable derived) matter look and taste like meat, but using tissue culture to grow real animal muscle in a tank.

 

Quite revolting - in my opinion.  

 

OTOH if they can nail the process, then perhaps they can use it to do good things - like grow your own tissue for transplant, liver, skin, cartilage etc.

 

 

I thought it was made from peas?


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  Reply # 1836979 4-Aug-2017 09:08
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kryptonjohn:

 

DarthKermit:

 

On the news earlier. What are your thoughts on this?

 

My initial reaction (without delving deeper into exactly what it is) is it's a bit off putting.

 

 

If it hasn't spent a couple of years running around a sunny paddock and eating grass, the only way it will taste even close to right is if they put 'stuff' in it.

 

So I think I'll pass unless I'm starving.

 

 

 

 

But we put stuff in ourselves. Salt, pepper, sauces, marinades.


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  Reply # 1836983 4-Aug-2017 09:15
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tdgeek:

 

Fred99:

 

I don't think it's about making (say vegetable derived) matter look and taste like meat, but using tissue culture to grow real animal muscle in a tank.

 

Quite revolting - in my opinion.  

 

OTOH if they can nail the process, then perhaps they can use it to do good things - like grow your own tissue for transplant, liver, skin, cartilage etc.

 

 

I thought it was made from peas?

 

 

 

 

I didn't see the article in the original post, but if this is the continuation of the NZ based research started nearly ten years ago, then the process is started from the proteins in things like peas and the tissue is then actually grown from this to be meat. The correct combinations of proteins and growing medium influence the tastes and textures. If I recall correctly as far back as 2010 there were scientists getting very close to growing meat in this way almost indistinguishable from a meat patty from beef.


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  Reply # 1836991 4-Aug-2017 09:30
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tdgeek:

 

Fred99:

 

I don't think it's about making (say vegetable derived) matter look and taste like meat, but using tissue culture to grow real animal muscle in a tank.

 

Quite revolting - in my opinion.  

 

OTOH if they can nail the process, then perhaps they can use it to do good things - like grow your own tissue for transplant, liver, skin, cartilage etc.

 

 

I thought it was made from peas?

 

 

Could be talking about different things here.

 

I did see an article in the news a few days ago about a "looks and tastes like chicken" product made from peas.

 

Perhaps that could be called "lab grown artificial meat" as per the heading of this thread.

 

But there is also "lab-grown real (tissue-cultured) meat", made from live animal cells.

 

 


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  Reply # 1836993 4-Aug-2017 09:32
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mrdrifter:

 

tdgeek:

 

Fred99:

 

I don't think it's about making (say vegetable derived) matter look and taste like meat, but using tissue culture to grow real animal muscle in a tank.

 

Quite revolting - in my opinion.  

 

OTOH if they can nail the process, then perhaps they can use it to do good things - like grow your own tissue for transplant, liver, skin, cartilage etc.

 

 

I thought it was made from peas?

 

 

 

 

I didn't see the article in the original post, but if this is the continuation of the NZ based research started nearly ten years ago, then the process is started from the proteins in things like peas and the tissue is then actually grown from this to be meat. The correct combinations of proteins and growing medium influence the tastes and textures. If I recall correctly as far back as 2010 there were scientists getting very close to growing meat in this way almost indistinguishable from a meat patty from beef.

 

 

Ah ok, so it wasnt made from peas, it was grown in lab from pea biology. I saw the clip on TV a few nights back, it looked good and apparently tasted good

 

The issue is, that we grow meat from grass, and if we can grow a meat-like substitute in a different manner that is still based 100% on biology in a lab, rather than Frankenstein experiments, its still natural


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  Reply # 1836994 4-Aug-2017 09:32
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tdgeek:

 

kryptonjohn:

 

DarthKermit:

 

On the news earlier. What are your thoughts on this?

 

My initial reaction (without delving deeper into exactly what it is) is it's a bit off putting.

 

 

If it hasn't spent a couple of years running around a sunny paddock and eating grass, the only way it will taste even close to right is if they put 'stuff' in it.

 

So I think I'll pass unless I'm starving.

 

 

 

 

But we put stuff in ourselves. Salt, pepper, sauces, marinades.

 

 

That's OK with me. You know what you put in (or you should) and it's to enhance the meat flavour not artificially create it. 


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  Reply # 1836995 4-Aug-2017 09:33
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Fred99:

 

tdgeek:

 

Fred99:

 

I don't think it's about making (say vegetable derived) matter look and taste like meat, but using tissue culture to grow real animal muscle in a tank.

 

Quite revolting - in my opinion.  

 

OTOH if they can nail the process, then perhaps they can use it to do good things - like grow your own tissue for transplant, liver, skin, cartilage etc.

 

 

I thought it was made from peas?

 

 

Could be talking about different things here.

 

I did see an article in the news a few days ago about a "looks and tastes like chicken" product made from peas.

 

Perhaps that could be called "lab grown artificial meat" as per the heading of this thread.

 

But there is also "lab-grown real (tissue-cultured) meat", made from live animal cells.

 

 

 

 

I saw that, Im sure it was like steak, I saw him cutting it


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