I don’t really believe in growing meat in a lab. Why would you want to grow meat when you have yeast?
Vegan chefs manage to make good meat replacements with tofu. You might need to introduce a few new genes into yeast but with a bit of work I would think that you can also do good meat replacements with it.
Maybe algee instead of yeast, but I don’t see the point in using multicellular organisms if you want to grow something to eat in a lab.
The real problem is that people are unwilling to give up meat. That’s why growing it in labs is important. It would cut down on animal suffering, pollution and makes farmland available for other things.
I think the engineering problem of getting a bunch of yeast with a bit of genetic engineering to show the same texture as meet is easier than the engineering problem of growing cost effective animal muscle in the lab.
I don’t really believe in growing meat in a lab. Why would you want to grow meat when you have yeast?
Vegan chefs manage to make good meat replacements with tofu. You might need to introduce a few new genes into yeast but with a bit of work I would think that you can also do good meat replacements with it.
Maybe algee instead of yeast, but I don’t see the point in using multicellular organisms if you want to grow something to eat in a lab.
The real problem is that people are unwilling to give up meat. That’s why growing it in labs is important. It would cut down on animal suffering, pollution and makes farmland available for other things.
For what definition of “meat”?
Good question. I guess at least the taste and texture needs to be the same as dead mammal. That’s what I like about meat.
Maybe I’ve just had bad vegetarian cooking, but I’ve never had the texture replicated properly.
I think the engineering problem of getting a bunch of yeast with a bit of genetic engineering to show the same texture as meet is easier than the engineering problem of growing cost effective animal muscle in the lab.