Saturday, September 10, 2005

A brave new world of cruelty free meat

Spiegel Online has an article by Philip Bethge discussing the potential for meat to be grown from tissue samples (maybe in your own kitchen) rather raised on farms and ranches.

The purpose of the [Living Tissue Art Project] was to probe the boundaries between the living and the "semi-living," while at the same time creating "victim-free meat" -- meat that doesn't require the slaughter of a single animal....

Laboratories, some hope, may someday replace slaughterhouses and even now, researchers are working feverishly to pull steaks and hamburger out of their pipettes.

Their goal is the development of giant bioreactors where butcher shop wares are grown out of cell cultures, potentially forever relegating mass-production chicken farms, veal calf production and pigsties to agriculture museums.

One day, say some scientists, meat incubators could become standard kitchen equipment, allowing consumers to grow their own liver [pate] and meat balls, turkey sausage and smoked salami. |Speigel Online|


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Safety Neal said...

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Mun Mun said...

I'm thrilled by the idea of cruelty-free meat! I tried being a vegetarian for a few months and got horribly sick. Now I eat meat and live with constant guilt.

I wonder if making meat in pipettes would help avoid Mad Cow Disease and such or if new health risks would crop up.

Safety Neal said...

The article does suggest that growing meat would alleviate problems like mad cow. Although given the cleanliness of some people's kitchens...I imagine that new health risks might pop up.