[ExI] deathless meat
atymes at gmail.com
Thu Sep 1 16:37:10 UTC 2011
2011/9/1 spike <spike66 at att.net>:
> Let’s hope they can work out this plan:
> The article goes off on a tangent about how the meat from stem cells doesn’t
> taste good, but they ignore the enormous breakthrough it would be.
"It's still in development."
That said - that there is an effort seriously looking into this is itself a
breakthrough. Now they need to work on cost. Food is incredibly cheap, in
the developed world, by historic standards, mainly because a lot of people have
put a lot of effort into improving the infrastructure for making and
The critical metric for a new food technology is $ per unit mass; the
of the technology, such as "no animals died to make this meat", give you a
multiplier off the competitive product that people will accept, but
that seems to
be less than 10 either way even for extreme benefits/problems.
In other words, this gets more interesting once they can sell this meat at a
profit (including shipping costs to a typical supermarket) for much less than
$50/lb. If they can get it under (or even near) $5/lb. (which will take some
scaling up), that will threaten traditional meat production methods, which will
invoke politics; watch for astroturfing and groundless (no pun intended)
regulation at that time.
> for instance we manage to get the stem cells to convert simple sugars, which
> can be manufactured relatively cheaply perhaps even without using plants,
> and turn it into complex proteins. That sounds a lot like what they have
> done here. If so, I think we can find a way around the problem of its not
> tasting right without blood diffusing the tissue. As far as I know, we
> currently do not use the blood from farm beasts when they are slain.
> Perhaps we could collect that stuff and figure out how to get the stem cells
> to absorb it. I don’t know if it is used now however. Have we any
> slaughterhouse hipsters? (Now there’s a name for a heavy metal band.)
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