[ExI] Pink Slime

[Stefano Vaj]

2012/3/13 spike <spike66 at att.net>

> Ja, but I want you guys to stop and really ponder what it is that makes
> good meat.  It isn’t flavor really, although that is certainly part of it.
> What makes for good meat is texture. Consider the title of this thread,
> pink slime.  It tells us two things that make for a poor substitute for
> meat: it isn’t the right color and it isn’t the right texture.
>

"Colour" should be easy enough, and if we can engineer the production of
entire, structured body organs for, say, transplant, foie gras should not
be much more difficult than a human liver... :-)

Admittedly, however, one thing is to provide nutritionally-equivalent
proteins to austronauts or to grain-fed people on the border of starvation,
for which some ideal "pink slime" might be enough, another to come up with
a "meatoid" artificial product that be *better* than the original from a
gastronomic point of view. Which it would need to be, especially as long as
it would cost more and not less.

-- 
Stefano Vaj
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