just science related topics. please contribute
note: clickbait sources/headlines aren't liked generally. I've posted crap sources and later deleted or edit to improve after complaints. whoops, sry
Rule 1) Be kind.
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I don't screen everything, lrn2scroll
I'll try it.
if it tastes the same, cooks the same, and costs no more than real meat, I'll buy it a 2nd time.
too many "alternatives" lack the same taste, or have 45+ ingredients, or don't brown in the pan the way that real meat does, or are 4x the price.
for vat-grown meat to have any appeal to and adoption by the masses it has to be identical to the real thing, in looks, in price, and in taste.
Not necessarily. In the unlikely scenario it was tastier, it could even fetch a better price despite not being the same. In some circumstances (really stringy old meat from a stressed animal) this is not so unlikely, actually. There is plenty of 'real meat' I have no desire to touch twice.
I'm hopeful that this turns out well, and have less impact on the environment like they mentioned.
I wish they delved more into what the differences were between the "pharmaceutical grade" and non-pharmaceutical grade versions of meat.
Either way, I worry that it'll probably be a bit more expensive, just like the current meat alternatives.
At the moment, Beyond meat is the best meat substitute I've eaten so far.
Edit: added a sentence
If you have ever watched a documentary on slaughterhouse conditions and the handling of meat, you'll probably run for any meat grown under clean laboratory conditions.
Also, most "wild" fish is riddled with worms and legal to sell. Well, there is a "worms per pound" limit in many countries.