enthalpy

Friday, January 15, 2010


Wanna eat some synthetic meat? I don't either, but the description doesn't sell me.
Dutch scientists have been growing pork in the laboratory since 2006, and while they admit they haven't gotten the texture quite right or even tasted the engineered meat, they say the technology promises to have widespread implications for our food supply.

[...]

Post said the strips they've made so far could be used as processed meat in sausages or hamburgers. Their main problem is reproducing the protein content in regular meat: In livestock meat, protein makes up about 99 percent of the product; the lab meat is only about 80 percent protein. The rest is mostly water and nucleic acids.
So from 2006 to 2010, they came up with 80% meat? Four years of research and they got something that's not fit for sausage? I think I'd rather eat twigs and berries. Or a real pig.



Home