Questo hamburger è stato realizzato in un laboratorio di celle di mucca … Dovrebbe essere davvero servito nei ristoranti?
https://www.bbc.co.uk/news/articles/cgrxnlpln24o
di limeflavoured
Questo hamburger è stato realizzato in un laboratorio di celle di mucca … Dovrebbe essere davvero servito nei ristoranti?
https://www.bbc.co.uk/news/articles/cgrxnlpln24o
di limeflavoured
47 commenti
Title is as on the article, not the Reddit suggestion, because of how that works.
I’m personally in favour of lab grown meat, and would buy it now if I could. And – as the article says – for beef especially it most likely is more environmentally friendly than traditional meat.
I’d quite happily eat lab grown meat, it’s a damn sight better for the environment than farming.
Is it meat?
Is it edible?
If yes then yes.
It’s more humane, better for the environment. I’d eat it no problem.
All beef burgers are made from cow cells. The only difference here is that these ones don’t require the cow to die.
I think lab grown should take the bulk then put some very harsh rules about other types of meat and how it’s reared. Then we have a premium product from ethical farming and lab grown for the weekday spagbol
Will it ever be possible for this lab meat to grow actual fibers rather than just a fleshy mass?
Honestly lab grown meat doesn’t sound too bad. It wouldn’t bother me in the slightest .
I love animals. I love eating meat. Lab grown meat will square the circle.
If it reduces carbon emissions too, great. If not, it’s still a win.
>However, if a lab-grown meat process needs a lot of energy, some estimates put the figure as high as 22kg of CO2 per kg, making its climate advantage less certain.
If the absolute worst case is direct emissions being 50% of real meat whilst freeing up huge areas of land from agriculture with the potential to increase terrestrial sequestration….how is the climate advantage less certain? Seems pretty certain.
>Then there is the fact that the cows’ methane gas burps disappear from the atmosphere after 12 years or so, whereas the CO2 produced to grow the lab meat continues to do its damage for much longer.
Methane breaks down into CO2 right? And has a muchhhh higher effect on radiative forcing. So this bit seems really bizarre.
This industry is going to have to battle past a lot of bias and misinformation….The Animal Agriculture lobby hates alternatives that are less cruel and environmentally damaging.
Yeah why not?
I eat meat and do so with the full knowledge of the horrors behind it.
Given an opportunity to eat something that hasn’t had a miserable fucking life why would I not?
If I was thinking it would be weird or nasty that would make me a nasty hypocrite. Give me the non suffering burger please
Grown in a lab from cow cells as opposed to grown in a field from cow cells.
It seems more humane and of more consistent quality.
As long as it is marked and labelled lab grown meat, I’m fine with it sold to the public.
“This burger was made from a living sentient being who didn’t want to die and lived in awful conditions and was brutally killed in an industrial slaughterhouse where the blood and shit of hundreds or thousands of other animals covered the floor – should it really be served in restaurants?”
What a strange angle for a headline.
That headline is diabolical.
How about, for regular meat, “this burger is made from a decomposing corpse…. should it really be served in restaurants?”
Before anyone decides to argue about the terminology – if it’s a dead animal, by definition it’s a corpse, and it starts the process of decomposition the moment the animal is killed. We just slow the process down with refrigeration.
I have 4 criteria: taste, nutrition,price and if it doesn’t alter my body somehow
Although I’m a vegetarian so have no horse in the race, if the fibers on a chemical structure are the same as that derived from nature and there’re no extra chemicals in it that wouldn’t be found in from processing an animal then I can’t see an issue with it.
Some people may object that we’re playing god, but they’re quite entitled to that, and some people may object because they think it’s poison, but again it’s not illegal to have that view.
I think I remember reading somewhere that the hardest part of creating this was getting the correct fat structuring so that it’d break down similar to regular minced meat when cooking, which I find fascinating.
I’d love to eat meat without something dying to make it happen.
This is still better than the meat served in America
If it has no adverse health effects on people, I don’t see a problem with it.
My biggest question is, is it safe? If it can be proved to be safe, then the question is why shouldn’t we eat it? It sounds like it would be better for the environment, and better ethically
I’ve eaten lab grown meat. Taste’s similar, texture’s similar enough, price is competitive… yet no animal has been reared just for the primary aim of butchering it.
As long as you label it to give people a choice, then of course it could/should be sold in a restaurant!
If the tech advances enough to make it viable at a cost level then sure. The level of animal cruelty in mass farming in a growing global population is horrible. Plus it would probably mean less nasty gristly bits etc.
Most burgers are made from cow cells.
If it’s being sold in restraunts in quantity, you can bet it’s not being made in a ‘laboratory’ but a factory or food processing plant.
Hmmm. I miss the days where my beef burgers contained anything but beef…
/J
With “beyond meat” type burgers they add a lot of additional “ingredients” to foster growth and preservation that are extremely bad for humans, so it’s marketed as a healthy meat alternative but it’s not. If they do the same thing with these, I won’t be eating them, but if it’s just “meat” then absolutely.
Reddit 100 years from now: *TIL they used to serve dead animals in restaurants*
I’m vegetarian, but love the taste of meat – so as soon as this goes on sale I’m buying it!!
Is it safe to eat?
Does it taste good?
Is it affordable?
If the answer to all three is yes, then i’ll eat it.
Tbh I’d be alright with that so long as it’s tasty and nutritious. It’s probably where we’ll end up anyway.
Perfect marbling engineered? Of course I want that.
Most of the food in the supermarket has been developed in a lab. New food is an active chemistry rather than culinary skill
Yes.
Most of the anti-lab-grown-meat sentiment is being driven by people with interests in keeping farming as the sole method of providing meat to the market.
See how many states are passing laws banning it in the US with the express purpose of ensuring ranchers keep a monopoly on steak, for example.
It’s a joke.
It depends.
It’s one thing to say it’s safe, but when vaping first became popular that was a selling point, that it was safe, particularly safer than cigarettes.
We’re starting to see it’s not nearly as safe as people thought. My fear with lab grown meat would be the same. Are there any long term effects?
If it’s the same as real meat once it’s on a plate then I don’t see why anyone would care, especially if taste and texture are the same (that’ll be important, if it isn’t then it’ll be the same as the most recent faux meat. It’ll be popular for a while as a fad then drop off drastically)
It all comes down to long term health/wellness implications when compared to normal meat.
I have zero issue with alternatives i strongly disagree with the notion to want to do away with real meat.
If I couldn’t tell the difference and there was no nutritional / health difference, I would definitely give a lab grown steak a go.
Sounds great! Tasty food, no animal was killed. Better for the environment. What’s the downside?
Why are the BBC even trying to spark a discussion on this? Yes, of course it should be eaten, provided it’s safe etc. Lab grown meat has existed for about 10 years already. This is nothing new except you’re about to see it get more commercialised.
Is it equally as safe as eating animal meat, and does it meet food standards?
If so, then yes.
I’d probably wait for people to test it out a bit first.
There is a strong argument for lab grown meat because of animal cruelty. Many comments on this thread support that. And I don’t think I have any objection either on that basis as long as it’s fit for human consumption.
However, what will be the outcome for cattle if they are no longer part of the food chain? The likely answer is cattle would no longer be reared for commercial purposes. Farmers would no longer need the cost of food, land, or equipment. Cattle would no longer be born other than in small herds left to run wild. In the U.K. there are few open spaces that they’d be tolerated, roaming the land, eating crops or grazing the fields.
Many farmers would diversify to crops, meaning their grazing fields would not have any livestock in them. Without trying to be dramatic, the cattle we know, raised for human consumption, would likely become extinct. It’s possible there would be some wild herds allowed somewhere. But I don’t think it’ll be the outcome animal lovers believe it will be.
I became vegetarian for environmental reasons. I’d eat this, happily.
Just give people the choice. Bet it’s an awful lot healthier than the diet of antibiotics and animal remains cows are fed on!
Yes, it stops the mass abuse and killing of millions of cows.
I’m vegan btw.
If it’s safe for human consumption and advertised fairly, why not?
This burger was made from cows happily grazing in a field. Should it really be served in restaurants?
I’m very happy to eat lab grown meat and look forward to it hitting the supermarket shelves
I am OK with it as long as it is cheaper than cow grown beef.