First in vitro meat served in London

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Discussion Overview

The discussion revolves around the first lab-grown meat burger served in London, focusing on its taste, texture, and the implications of in vitro meat technology. Participants explore the scientific, environmental, and economic aspects of lab-grown meat, as well as personal reactions to the tasting experience.

Discussion Character

  • Exploratory
  • Technical explanation
  • Debate/contested
  • Conceptual clarification

Main Points Raised

  • Some participants describe the taste and texture of the lab-grown burger, noting it is close to meat but lacks juiciness and seasoning, with varying opinions on its mouthfeel and overall quality.
  • There are claims regarding the environmental benefits of lab-grown meat, suggesting it could reduce greenhouse gas emissions and improve meat production efficiency.
  • Concerns are raised about the production process, including the use of fetal serum in cell culture and the ethical implications of sourcing cells from cows.
  • Participants express skepticism about the feasibility and cost-effectiveness of in vitro meat production, citing high costs and potential challenges similar to those faced by other alternative food sources, such as algae-based diets.
  • Some participants express a willingness to try lab-grown meat, while others question its long-term viability and sustainability.

Areas of Agreement / Disagreement

Participants do not reach a consensus; there are multiple competing views regarding the taste and quality of the burger, the environmental impact of lab-grown meat, and the challenges associated with its production.

Contextual Notes

Limitations include unresolved questions about the production process, the economic viability of lab-grown meat, and the dependence on specific technologies and methods that may not yet be fully developed.

Who May Find This Useful

Readers interested in food technology, environmental science, ethical considerations in food production, and the future of sustainable meat alternatives may find this discussion relevant.

thorium1010
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Lab grown meat, tasted in london

World's first lab grown meat eaten in London, here's the reaction -

Upon tasting the burger, Austrian food researcher Ms Ruetzler said: "I was expecting the texture to be more soft... there is quite some intense taste; it's close to meat, but it's not that juicy. The consistency is perfect, but I miss salt and pepper."

http://www.bbc.co.uk/news/science-environment-23576143
 
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A remarkable development in tissue engineering that has resulted in an edible burger grown from stem cells taken from a cow. This is very much a first prototype and the volunteers who ate it described it as neither good nor bad (unsurprising as it lacks the appropriate fat, salt and other factors). I'm very keen to see this technology take off in the next few decades not just for the environmental benefits (far less animals to contribute to greenhouse gases and far more efficient meat production) but for the potential cross-over between in-vitro food technologies and medical tissue engineering.

Food critic Hanni Ruetzler who tasted the burger: "There is quite some intense taste; it's close to meat, but it's not that juicy"

The world's first lab-grown burger was cooked and eaten at a news conference in London on Monday.

Scientists took cells from a cow and, at an institute in the Netherlands, turned them into strips of muscle that they combined to make a patty.

Researchers say the technology could be a sustainable way of meeting what they say is a growing demand for meat.

Critics say that eating less meat would be an easier way to tackle predicted food shortages.

The burger was cooked by chef Richard McGeown, from Cornwall, and tasted by food critics Hanni Ruetzler and Josh Schonwald.

Upon tasting the burger, Austrian food researcher Ms Ruetzler said: "I was expecting the texture to be more soft... there is quite some intense taste; it's close to meat, but it's not that juicy. The consistency is perfect, but I miss salt and pepper."

She added: "This is meat to me. It's not falling apart."

Food writer Mr Schonwald said: "The mouthfeel is like meat. I miss the fat, there's a leanness to it, but the general bite feels like a hamburger.

"What was consistently different was flavour."

Prof Mark Post, of Maastricht University, the scientist behind the burger, remarked: "It's a very good start."

http://www.bbc.co.uk/news/science-environment-23576143
 
Scientists took cells from a cow and, at an institute in the Netherlands, turned them into strips of muscle that they combined to make a patty.

Now, is that really what they mean by a Factory Farm!
 
So is this meat grown with fetal serum, which is normally required for mammalian cell culture?

Ryan_m_b said:
I'm very keen to see this technology take off in the next few decades not just for the environmental benefits (far less animals to contribute to greenhouse gases and far more efficient meat production)
I'm not convinced this is true: that less greenhouse gases would be produced and that it would be an efficient process of meat production (how many cows need to be impregnated and fetuses aborted for one in vitro burger?). Is there any reason that it would be, or is it just an ideal vision for the future?

Remember, algae-based diets were hyped in the 50s but today with a production cost of €250/kg dry mass they are too expensive. http://www.sciencemag.org/content/329/5993/796.full The production cost of in vitro meat is even more complicated than the algae, it faces serious challenges.
 
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Monique said:
Remember, algae-based diets were hyped in the 50s but today with a production cost of €250/kg dry mass they are too expensive...The production cost of in vitro meat is even more complicated than the algae, it faces serious challenges.
Yes, the burger costs only 250,000 $ per unit. A serious challenge for sure.