More cultured meat. Chicken and duck this time.

[op2]

This company (Memphis Meats) estimates they'll be in stores in four years. Other companies are working on this too. It may take awhile to perfect but in the long run it's going to be so much better. I wish I was younger because so much great stuff is coming and I want to see it all. Don't be afraid of change when it's good change.

http://www.memphismeats.com/blog/2017/3/15/breaking-worlds-first-chicken-produced-without-the-animal

 

[moe]

This company (Memphis Meats) estimates they'll be in stores in four years. Other companies are working on this too. It may take awhile to perfect but in the long run it's going to be so much better. I wish I was younger because so much great stuff is coming and I want to see it all. Don't be afraid of change when it's good change.

http://www.memphismeats.com/blog/2017/3/15/breaking-worlds-first-chicken-produced-without-the-animal

Fake meat.

 

[WVUCOOPER]

Fake meat.

<OPimpression>Fake Moooos </OPimpression>

 

[op2]

Fake meat.

One term I've seen is "cell agriculture." Another is "cultured meat." Another, possibly trying to turn it political, is "clean meat."

But whatever you call it what it eventually is going to be is a cheaper, healthier, much more environmentally friendly thing than "real meat" while tasting like real meat.

 

[bamaEER]

One term I've seen is "cell agriculture." Another is "cultured meat." Another, possibly trying to turn it political, is "clean meat."

But whatever you call it what it eventually is going to be is a cheaper, healthier, much more environmentally friendly thing than "real meat" while tasting like real meat.

I do cell culture and I have the feeling this type of meat will be very different from the real chicken. Since they are growing from individual cells, It won't have the same skeletal muscle anatomy with striations, but be more like an amorphous blob.

 

[moe]

I do cell culture and I have the feeling this type of meat will be very different from the real chicken. Since they are growing from individual cells, It won't have the same skeletal muscle anatomy with striations, but be more like an amorphous blob.

I have no interest in eating lab meat but isn't fake crab fish scraps that they manipulate into being long, stringy like crab meat? At least they're starting with fish to begin with rather than something without form.

 

[op2]

I do cell culture and I have the feeling this type of meat will be very different from the real chicken. Since they are growing from individual cells, It won't have the same skeletal muscle anatomy with striations, but be more like an amorphous blob.

From what I read the fake chicken tasted like real chicken but it's texture was more spongy than real chicken.

That said, although the current projects are trying to make stuff that tastes like real chicken but will have the texture issues you mention, what happens after you perfect a way of making something that tastes like real chicken but doesn't have the texture? You start working on making the texture be like real chicken too. I can't imagine how they would do that but then again 20 or 50 years ago people couldn't imagine how they could do what they're doing now.