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Thread ID: 67600	2006-04-01 04:18:00	1 Clone-Burger, To Go!	SurferJoe46 (51)	PC World Chat

Post ID	Timestamp	Content	User
442716	2006-04-01 04:18:00	When is meat not murder? When it's grown in a test tube, not on a ranch . Researchers in the states who've succeeded in growing cultured bits of meat in a laboratory setting are working diligently to industrialize the technique in the hope of mass producing their creation for the global market ("Whose turn is it to walk the meat?") . According to researchers, meat grown in a petri dish would be more environmentally friendly and could be tailored to be healthier than farm-reared meat by controlling its fat content . It might also present vegetarians with another dining option since the cells needed to grow chunks of meat can be taken without harming the donor animal . Vladimir Mironov, a tissue engineer at the Medical University of South Carolina envisions a day in which we use countertop bioreactors to make our steaks -- filets with nutritional profiles that we have predetermined . "It would look like a coffee maker," Mironov told the Globe and Mail . "This is my dream . " Sadly for Mironov, he can't seem to find funding for his efforts . NASA's not interested in feeding its astronauts in vitro burgers, and the lone group that did express interest, taking the you-are-what-you-eat philosophy full circle, wanted meat grown from their own cells . Mironov declined to identify that particular diners' club, but said, "I don't want to participate in high-tech human cannibalism . "	SurferJoe46 (51)
442717	2006-04-01 05:13:00	I read that a while ago. Good idea really, I don't object to being carnivorous but you have to feel sorry for the poor farmed animals with their miserable short lives sometimes. On the other hand, they have to be able to make drumsticks....	pctek (84)
442718	2006-04-01 05:33:00	According to researchers, meat grown in a petri dish would be more environmentally friendly and could be tailored to be healthier than farm-reared meat by controlling its fat content. I added the emphasis in your quote but these sorts of statements end up idealistic and in hindsight naive, because it will end up with technicians and marketeers deciding how to improve the taste, 'mouth-feel' (isn't that an awful way to describe texture?) and nutritional value of any such petri-dish grown food. If we ate properly then we wouldn't need (for example) vitamin enriched bread. Interesting concept but not for me thanks....	andrew93 (249)
442719	2006-04-01 17:18:00	I added the emphasis in your quote but these sorts of statements end up idealistic and in hindsight naive, because it will end up with technicians and marketeers deciding how to improve the taste, 'mouth-feel' (isn't that an awful way to describe texture?) and nutritional value of any such petri-dish grown food . If we ate properly then we wouldn't need (for example) vitamin enriched bread . Interesting concept but not for me thanks . . . . Totally agree . . . there is a new product here in the US called "Sunmilk" . . . it has (I think) soy-oil injected into fat-free cow milk to replace the mouth feel of the missing fat . This product however has inserted a replacement oil of less harmful fats and glycerides (according to the "Official" citizens' doctors at the FDA) for the butterfat that we miss in 2% Skim milk . Remember this: cow's milk is for . . . . . . baby cows! Weighing 178 lbs (US), and not knowing how many Stones that is, I can tell you I am not in the slightest overweight for my height (5' 9") . I am a fat-eater . . . . I love that fat on a leg of lamb and used to fight with my sister to get the most of it during a meal . I want taco grease running down my arms and dripping off my elbows when I eat them . I want the fat on the edge of my favorite steak (ribeye) to be gently charred for added flavor . My cholesterol is very low . . so low that my doctor is amazed because of all the fats I consume . ;)	SurferJoe46 (51)
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