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Frankenmeat
Category: Nature conservation
Posted on: June 30, 2008 9:08 AM, by Greg Laden
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Comments
Greg
Whatever you do, don't call it Frankenmeat. The name makes villagers reach for their torches and pitchforks. Call it "cruelty-free" meat instead.
Posted by: Romeo Vitelli | June 30, 2008 12:14 PM
Greg
Whatever you do, don't call it Frankenmeat. The name makes villagers reach for their torches and pitchforks. Call it "cruelty-free" meat instead.
Posted by: Romeo Vitelli | June 30, 2008 12:16 PM
The responses in the video show the sad state of science education in the US (and Canada as I doubt the responses here would be any different.) While visually the meat will not look like what you get from the store (although with chicken that might not be as true) as I doubt they would be able to get the fat marbling in beef that a good steak has (and needs for tenderness) taste wise there will be no difference. In terms of health it can only be a better product as the current proliferation of antibiotics, fungicides and gawd only knows what else is present in our meat will not be needed. I wouldn't hesitate a second to try it. I look forward to the opportunity.
Posted by: Doug Alder | June 30, 2008 12:22 PM
It's the same science ignorance that makes people afraid of cloned animals and irradiated food.
Posted by: Doug Alder | June 30, 2008 12:23 PM
I'd wager that there actually were a few people that they interviewed that went "makes sense" (my first reaction too, btw), but that those didn't survive the editing table. With a title like "Frankenmeat", you know that they were hoping to scare people, and were looking for people who are scared of "lab grown meat".
I'd expect the first few products on the market to not taste that great yet, but I expect that to change pretty quickly. Kinda like vegetarian substitute meat has come a long way recently (at least, so I've been told). I'll probably end up eating it if it turns out to be comparable in taste to normal meat, and cheaper.
Posted by: Beowulff | June 30, 2008 1:08 PM