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| SOYLENT GREEN here we come; Method developed for home-grown Meat | |
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| Tweet Topic Started: Mar 30 2006, 05:23 PM (157 Views) | |
| Zybch | Mar 30 2006, 05:23 PM Post #1 |
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RULER!!!
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While some people may grow fresh herbs in their homes, others may be growing fresh meat in the future. Scientists have already successfully grown frog and mouse meat in the lab -- and they are currently working on pork, beef and chicken. Their goal is to develop a cultured or in vitro meat that consumers can buy at a supermarket and grow at home -- in a countertop incubator the size of a coffee maker -- in the next five years. Similar to a bread maker, consumers would leave starter muscle cells with a package of growth medium in the meat maker before bed and wake up to freshly grown meat. Cultured Link What if you cut your finger and some of your cells fell into the culture medium? Would that be classified as canibalism? |
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| werz | Mar 30 2006, 05:25 PM Post #2 |
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werz
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http://web.archive.org/web/20020604011922/...f.com/home.html Can't wait...l
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| Johnny Fist | Mar 30 2006, 10:11 PM Post #3 |
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Ultimate Advanced Member
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I am completely and totally appalled by that. Then again, vegetarians would be able to eat meat now. |
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| mobo | Mar 31 2006, 05:59 AM Post #4 |
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More Advanced Member
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Can just see those idiots on cable tv hawking their meat machines... Think I'll stick with dead cow for now. |
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| Zybch | Mar 31 2006, 08:41 AM Post #5 |
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I honestly can't see anything wrong with it. What makes growing meat on your kitchen bench so unpalatable to some people who would eat a tub of yoghurt or slice of cheese without a second thought? Sounds like a good idea to me. The only bit I remain to be convinced on is the sterility of the growth medium and meat culture. You wouldn't want to have a misplaced sneeze turn into some sort of giant rampaging boogieman intent on ridding the earth of its human inhabitants! |
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| Johnny Fist | Mar 31 2006, 10:59 AM Post #6 |
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Ultimate Advanced Member
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Think of the implications this could have in the medical field. Need an organ transplant? No problem. We grew one for you and kept it alive in a lab when you were an infant. It'll be an outpatient procedure, so make sure you have someone to pick you up around four! |
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| Zybch | Mar 31 2006, 11:14 AM Post #7 |
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Perhaps someone could grow G W Bush a heart. Heaven knows, he needs one! |
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| Johnny Fist | Mar 31 2006, 11:32 AM Post #8 |
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Ultimate Advanced Member
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| mobo | Mar 31 2006, 02:09 PM Post #9 |
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Sorry. I like my meat cooked rare, and identifiable. Not some cultured mass of protoplasem. Ugh.. might as well stick feeding tubes into everybody and give us that brown slop they've been giving my mom for the last year and a half. Looks the same going in as it does going out... Part of eating is enjoying the texture, taste, smell and look. Even vegans like their vegies cooked or uncooked a certain way. Only place I see this going is the university. Daily mystery meat.... Cheap and filling.. Been there done that... Even Zyb likes his meat a certain way.... |
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| Zybch | Mar 31 2006, 04:44 PM Post #10 |
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We aren't talking about culturing a side of beef ort anything, read the article. For things like sausage and hamburger meat the texture is irrelevant. Its all just the strained remains of what they couldn't sell coz people wouldn't buy some of the vile stuff. I like my meat raw as nature intended, at around body temp, 7-10 inches long with a bit of oil on it. I don't mind if its 'trimmed' or not, but I won't go near it if theres cheese or chocolate on it. |
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| tantone | Mar 31 2006, 05:03 PM Post #11 |
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Say WHAT?!?!?!?!? |
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| werz | Mar 31 2006, 08:08 PM Post #12 |
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werz
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No, but a bit of shit dont bother ya. |
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| werz | Mar 31 2006, 11:05 PM Post #13 |
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werz
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Growing beef is far to heavy on resources, it's time to find a way to do it without costing 10,000 ltrs of water per kilo and many cubic metres of methane gas each cow produces, we need to wean ourselves off the foods that squander the planet such as the Amazon jungle to produce more beef patties for Macca's. |
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