« on: August 08, 2013, 12:00:10 pm »
Okay, so the food critics who actually ate the meat claim it doesn't really taste like traditional meat, and it's not juicy at all (due to lack of fat), but it has a meat mouthfeel. They know it's meat, and it tastes more like meat than soy and veggie burgers... obviously.
My question is... Meat is filled with vitamins and minerals obtained from the animal feasting on nature. This can't be replicated without injecting this pure lab meat with chemicals. Aside from a wonderful source of protein for vegetarians, would in vitro meat offer any benefits over traditional meat? The current cost of it is ungodly, and -in the future- could aid in feeding the hungry... but would people prefer this meat over traditional meat, due to the lack of taste and vitamin/mineral components? I mean, humans only eat meat to get calories, vitamins, and minerals that they were lacking in nature. So... why would we want this?
I'm all for change, and cattle farming really is bad for the environment, and attributes to climate change more than humans... But cows are so delicious. I like my beef juicy.