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Most People Would Give Lab-Grown Meat a Try, New Survey Reveals (sciencealert.com)
Clive Phillips and Matti Wilks report via ScienceAlert: In a recent survey, published this month in PLOS One, we investigated the views of people in the United States, a country with one of the largest appetites for meat and an equally large appetite for adopting new technologies. A total of 673 people responded to the survey, done online via Amazon Mechanical Turk, in which they were given information about in vitro meat (IVM) and asked questions about their attitudes to it. Although most people (65 percent), and particularly males, were willing to try IVM, only about a third said they would use it regularly or as a replacement for farmed meat. But many people were undecided: 26 percent were unsure if they would use it as a replacement for farmed meat and 31 percent unsure if they would eat it regularly. This suggests there is scope to persuade consumers that they should convert to IVM if a suitable product is available. As an indication of this potential, 53 percent said it was seen as preferable to soy substitutes. The biggest concerns were about IVM's taste and lack of appeal, particularly in the case of meats seen as healthy, such as fish and chicken, where only two-thirds of people that normally ate them said that they would if it was produced by in vitro methods. By contrast, 72 percent of people who normally eat beef and pig products would still do so if they were produced as IVM.
once
Kibo called it almost 20 years ago.
"National Security is the chief cause of national insecurity." - Celine's First Law
I'm not eating it unless it gets slipped to me.
As long as it tastes good. And no being close enough or not to bad is not good enough. The disgusting bland tasting substitutes many in the vege community keep trying to say taste just as good have their taste buds in their arse as far as I am concerned. grow me something that tastes as good and I will happily eat that instead whether it is plant or lab grown.
I'm 60.
Perfectly happy to try it, in fact, looking forward to it a great deal.
You might want to argue that I don't have a brain in my head, or that I'm stupid, but I don't think you can make your case. :)
Lots of very good reasons to want this to work out.
I've fallen off your lawn, and I can't get up.
why not? i am sure the "gmo = scary" crowd will be against.
If they could make a passable burger or steak that tasted good, I'd opt for it. I won't give up meat , but even I would opt for a manufactured option over slaughterhouse meat.
Um, 50 years old and yes I would. Whats more, if it were decent and the texture was close enough I would integrate it into my diet and a normal thing. We already have soy based meats as part of our diet as it is. In the case of a couple of the products I would defy you to tell the difference of it from meat. The product is that good. In the case of the case of the IVM, I like the idea of it far more than an animal being put through what they are only to be killed in the end for my burger. IF there is an option like the IVM that is close to the taste/texture and even double the price we are there. I sure as hell hate the idea of what animals go through to end up on my plate.
eating at Mac Donald's
Slashdot, fix the reply notifications... You won't get away with it...
"This suggests there is scope to persuade consumers that they should convert to IVM if a suitable product is available. As an indication of this potential, 53 percent said it was seen as preferable to soy substitutes"
Would Vegans eat it? Vegetarians? I find this interesting.
is this spam about spam?
Table-ized A.I.
I would have no problem eating lab grown meat, at least once for the experience.
However, I've seen reports referring to it as tasteless. I don't want that.
One thing I don't like about "artificial" food is how boring it is : one brand, one taste, no variation. There are plenty of things going on in living things, all these little things are what give natural products their rich flavor. The more you standardize things, the less you give life a chance to make you something exceptional, and lab grown meat is an extreme case.
I'd definitely give it a shot.
// Still lived with us
/// One day found a boca burger in the fridge
//// It wasn't bad
///// I'll never be vegan
/ Daughter went vegan at 20
This would be a good way to make protein accessible to more of the world without the large environmental footprint that herding meat animals comes with. They'd have to do some testing to replicate different parts of the animal though. Lean, tender proteins like fillet steak, fatty collagen rich analogs for ribs etc.
I guess I'm not sure the entire market for this are vegans. If they could make good quality meat that tastes good more efficiently than the current method, that might solve a lot of problems.
This is so dumb. They needed a study for this? And then, when they do the study they target "particularly males". This is how "bad science" is done.
You know how to do GOOD f'ing science? Get your IVM meat done, do it right, and make it taste and cook like Filet Mignon. Everyone will eat it. No one will care that it is grown in a lab. All the nonsense "studies" and whatnot UNTIL then only prove your IVM meat sucks. Nobody with 23 braincells to rub together would REFUSE to eat "meat" comparable to Filet. This isn't difficult, jackasses.
Scott
"Hokey religions and ancient weapons are no match for a good blaster at your side, kid."
Tastes like despair.
Understanding is a three edged sword. - Ambassador Kosh Naranek, Babylon 5
There's little reason not to try it if you like meat. The decision to consume it regularly would be based on price and quality. The quality could, eventually, be much higher (and the environmental impact much lower) than hoof grown meat.
A blob of meat grown in a vat has no intrinsic need for tendons, bones, silverskin and big chunks of fat -- none of which I want in a steak (but, lab grown bacon better have a lot of fat in it in chunks!). As well, if done right, imagine how perfect the marbling could be!
However, I'm not holding my breath because I'm picky about texture. For example, I refuse to eat, except when I have no options, "press formed" turkey and think the package of meat in the grocery should be required to have a term like "Press Formed" in letters at least as large as the largest used for the word "Turkey" within two font sizes away and that every use of the word "Turkey" should be preceded by the term "Press Formed" (or whatever word the FDA picks to describe this abomination that is sold as "turkey").
Those blobs of meat in the vat better get good exercise to make the texture correct (the good news is that they probably only need to be exercised during the day so solar panels can power the electrodes).
Why is there an "insightful" mod and why isn't it "-1"? If I wanted insight, I wouldn't be reading
At the junction of when lab grown beef becomes economically viable and beef finally getting and environmental tax will be the be the beginning of the end. Lab grown meat will begin eating a chunk of the profits of the cattle industry which will be a feedback loop that will destroy the cattle industry as we know it. They won't disappear but they will have a minority share of the market.
Anons need not reply. Questions end with a question mark.
You'll want something that people don't have any allergies to. Something that tastes familiar.
I recall reading a story once, something I can't entirely recall, but there was a pertinent part. Imagine you're an alien race in possession of a human who needs complex food. There is an obvious solution, grow meat that you know will be safe for consumption. Simply clone some tissue, tweak it a little for stem cells, grow differentiating tissues, massage mechanically, and viola, human edible, human, meat.
Yeah, I know, rings of Futurama, but that's not the story I'm thinking of.
You'd be a fool not to try it once. Just as you'd be a fool to keep trying if you didn't like it.
These studies have such a small sample size yet claim "Most people would...".
The Survey Size seems a bit small to be making these sort of claims.
Their Data is fine, but it probably doesn't reflect much in terms of the real world
Sure, why not give it a try? It seems pretty obvious to me that full fledged farms would be impractical aboard a space ship, so I see this a baby step towards Star Trek styled food replication.
Time is what keeps everything from happening all at once.
What do they use as a feed stock to grow the stuff in the vats? How does the energy profile of the final food compare with meat from living animals?
I've sometimes wondered the same about hydroponically grown vegetables.
The meat is, presumably, muscle tissue. Tissue that lays in a petri dish or bobbles along a conveyor belt in a big factory. Unless this muscle is used, made to do work against a substantial resistance, it seems likely that it will never form the fibers, the texture that we associate with animal meat. I imagine a texture like liver or perhaps a viscous fluid or an oatmeal consistency.
OTOH, I also imagine that it might have a very exotic flavor. Human teeth will be replaced by a round sucking mouth (like on a carp or tube worm) as evolution favors eaters of manufactured foods.
...omphaloskepsis often...
I see this more as competition for plant-based meat alternatives, such as the already-existing Impossible Burger. Both are new technology, and assuming both taste good, I think it will come down to price. At least for ground meat, I assuming lab growing a hunk of meat and then grinding it up will not be price competitive.
I'm interested in the consequences this will have on the human immune system the same way I wonder if factory farming is having a deleterious effect on human health.
For context it seems current arguments revolve around the ethical treatment of animals. However since we're been eating meat since before we were homo sapiens I wonder if there is a mechanism inside the immune system that derives some of its immune response information from the food we eat? That by eating suffering sick animals we also ingest their stress hormones.
My perspective on this is that I wonder what stress hormones are produced from an animal that is suffering? Chickens and pigs seem to suffer a lot from factory farming, so my concerns around this is what effect do these hormones have on us when we eat them. The laws gagging media reports on the appalling conditions in these factory farms mean we don't even get to posit the question of how these factory farming techniques affect human health when eaten.
So that brings me to the motivations for producing lab grown meat, to produce more meat without suffering. However does that mean we become more susceptible to disease because our bodies aren't getting information from metabolizing animal flesh?
Couldn't we do the same thing and how much healthier would we be, by removing the motivation for producing this 'lab-meat' by simply treating the animals well and making sure they are healthy before we eat them?
My ism, it's full of beliefs.
People always say stuff they don't mean. If it's cheap enough, they'll buy it. It's like fast food, sausages etc. It's full of all sorts of shit. But some people enjoy eating it, and it's cheap. Give 'em no other affordable choice and you'll get a different answer.
I am sure they would be willing to try it unless their favorite media personality makes a big deal against it.
Stating that it is somehow areligious, or something the deviants who belong to the other party do.
Facts be damn. Listen to the personality who's main job is to entertain not inform.
If something is so important that you feel the need to post it on the internet... It probably isn't that important.
54, and i'd try it, particularly if it could be grown from some of my own cells. i'd like to see anyone of any religious bent (including vegans) try to make a case for autophagy being immoral.
Yes, only STUPID YOUNG PEOPLE would like to reduce environmental damage and let animals not suffer! What IDIOTS!
Given how it was with sugar, flour etc.. i would bet that it will get to a point where the engineered meat will probably surpass the real deal in taste, as it will be made to be tasty instead of moving cows.
Now if it will be any healthy, it's a great question, but i bet on no.
How much would it cost?
IF it cost about the same OR less AND the enviornmental impact was less THEN
I might consider it. Especially if I could grow it myself.
âoeTolerance applies only to persons, but never to truth. Intolerance applies only to truth, but never to persons.
Or you can eat meat from animals that didn't suffer.
Go easy on this guy: the cattle industry hasn't [yet] budgeted a whole lot for shills and anyway all the experienced ones are currently under contract to Yellow Cab.
Perfectly-crafted for human consumption... just like Slurm.
So you would use the green light to charge a battery, and that to charge a lantern, and that to charge a ring. Sounds terribly inefficient, but familiar somehow.
I only look human.
My mother is a halfling and my dad is an ogre, so that makes me an Ogreling
Meat is very inefficient in that you need lots of land and grass to raise cattle. People routinely burn down forests and use up lots of water to make way for those. The impossible burger at least says it saves land and water and reduces greenhouse gases
Um, 50 years old and yes I would. Whats more, if it were decent and the texture was close enough I would integrate it into my diet and a normal thing. We already have soy based meats as part of our diet as it is. In the case of a couple of the products I would defy you to tell the difference of it from meat. The product is that good. In the case of the case of the IVM, I like the idea of it far more than an animal being put through what they are only to be killed in the end for my burger. IF there is an option like the IVM that is close to the taste/texture and even double the price we are there. I sure as hell hate the idea of what animals go through to end up on my plate.
My biggest concerns are cost, taste, and texture. Farm-raised salmon (and other fish) have the same genetic composition as their wild-caught cousins, but the different diet and lack of the same exercise creates a different taste and texture. How will vat-grown meat develop the flavor and texture we experience in farm-raised or wild caught animals? Currently the texture is passable for ground meat applications, such as burgers.
As a male, I avoid excess soy as it is proven to mess with hormone levels.
I wonder how many vegans / vegetarians avoid meat for the moral aspect (the deplorable quality of life of the animals and often inhumane methods of harvest) vs health reasons. IVM would appeal to the first group, but would have similar nutrition as animal-raised meat.
Problem is that the cloning process involves feeding the growing cells, which gets you back to the first problem of producing all the nutrients you need.
a) Farming is relatively cheap. It's an easy way to make proteins and other nutrients without having to grow or store high varieties crops and the headaches associated with it. Whether or not lab-grown meat will be cheaper will highly depend on the process, I don't think initially it would be any cheaper because you have a huge investment and marketing cost, once those things are figured out, it may be cheaper, again, depending on what goes in it. Meat is just (vegetables + water + sunlight), cows and pigs aren't bred because they are the best tasting meat but due to the simplicity of farming them and they eat things we don't (grass, maize and blemished foods). Most likely this "meat" will require nutrients + water + energy to make as well, initially more, maybe less over time.
b) Human beings are omnivores, not herbivores. We're not "supposed" to eat meat? Our biologies suggest otherwise, we would puke if we couldn't eat it. We're not carnivores either but we do have the digestive enzymes to process meat. Other primates are omnivores as well although most of the time meat isn't available, they WILL eat meat, including insects, eggs and other animal products, even cannibalize.
c) The easy availability of meat and eventually cooked meat had a huge impact on our evolution as less time was spent gathering and processing food, processing vegetables is very energy consuming and the reason many pure vegans have health problems. We're definitely not "supposed" to eat 1000 kg/year worth of meat, that's relatively modern (last 100-200 years if you weren't obscenely rich) but on the other hand McDonalds/Taco Bell is hardly considered meat when up to 60% is soy.
Cherry-picking research from a blog doesn't help your rabid adherence to an illogical viewpoint. If we're truly a pure vegetarian/vegan species, then why does pretty much every vegan/vegetarian need food supplements?
Custom electronics and digital signage for your business: www.evcircuits.com
The relevant issue here isn't age, it's one of the "big five" personality traits: openness to new experiences.
Contrary to intuition, openness to new experience remains fairly consistent over a person's lifespan, only gradually declining starting in your 60s. The reason for this discrepancy is that when you are young, new experiences are mandatory. If you are a young person low on the seeking novelty scale you still have to go out and find your first job. But if you're the kind of young person who would eat a mealworm the docent at the insect museum offers you just to see what it's like, you'll still be doing stuff like that in your 60s.
Post may contain irony: discontinue use if experiencing mood swings, nausea or elevated blood pressure.
Bugs, especially in the larval stage, are tasty.
Lab grown meat sux.
And, yes, I speak from personal experience.
-- Tigger warning: This post may contain tiggers! --
Soy products are hard to avoid now days, whether you want to or not. They are about 20% of our diet. We also eat allot of vegetables, rice, and small amounts of meat as well. Maybe it is a total of 20-30% of our overall diet at most. To be honest I simply don't feel great if I eat massive quantities of meat day in and out.
I think the taste of meat is not a strong driver for vegans, if it were they wouldn't be creating dishes that "taste like meat" but aren't. For vegans it is about some ill-fated attempt to overcome their animality and nature to instead eat only beings that are not made of meat. Sure they're ok with eating our plant brethren but somehow eating our animal cousins is not ok. Yeah, they live in world of cognitive dissonance because they are continuously fighting their very visceral nature, that is also why they are so vehement about it, it is exhausting to always be fighting yourself. So, to wrap it up, vegans love, love, love the taste of meat but always fight against eating it.
Only I can judge you.
Most people also eat at McDonalds, it doesn't make their group opinion any better or more worthwhile. Most people in America are also obese, there's some indication of the wisdom of the masses (herds?).
Only I can judge you.
When water rains down on a mountain top, drips over a few miles of mountain rock and moss, floods fields in which tomato plants grow, then I know why the tomatoes are nutritious -- plants are really good at eating soil, and in that case, they'll pick up all of the minerals and dead animals on those rocks.
When cows spend all day, every day, eating and chewing grass, then I know why the beef is nutritious -- the cow uses three stomachs and a few million chews to extract the nutrition in the grass.
I'm not eating beef and tomatoes for the taste. I'm not doing it for the texture either. I'm doing it for the nutrition. That's what the taste really signifies. I'm doing it for the energy to live -- and the calm to digest -- that a nice beefsteak and beefsteak tomato can provide.
So when you grow it in a lab, what kind of nutrition does it have? If you're telling me that the lab takes vitamins, grinds them up, and then spends all of this effort to make the vitamins taste like steak, then I'm not interested. I can just eat the vitamins and save everyone the trouble.
If I'm not eating dead nature, then I fail to see what I'm actually getting from this "food".
Molly and Armitage ate in silence, while Case sawed shakily at his steak, reducing it to uneaten bite-sized fragments, which he pushed around in the rich sauce, finally abandoning the whole thing. `Jesus,' Molly said, her own plate empty, `gimme that. You know what this costs?' She took his plate. `They gotta raise a whole animal for years and then they kill it. This isn't vat stuff.' She forked a mouthful up and chewed.
There is no God, and Dirac is his prophet.
See, I find the wall to be the other way: I like meat in the sense that some of it is enjoyable to eat, has good taste and so on, but I am extremely uncomfortable with the idea that some animal had to die for my meal.
So IVM offers the hope that I can have my dinner and not have to deal with the idea that some animal was killed. If IVM is even reasonably tolerable, I doubt I'd ever eat a 'real" steak or burger again.
I've fallen off your lawn, and I can't get up.
Refridgeration is involved early in the process at an abattoir so the meat doesn't go off. With roo shooting it's a bit late in the process, sometimes very late and in very hot places. You don't want to eat a dead roo that's been in the sun all day at 30C plus, and then not a lot cooler overnight as a rare steak (or at least I do not want to). In colder climates it doesn't matter so much.
Faux Vegans may love it. Faux Vegans... the ones that try to foist off some sort of moral high horse on those around them but keep repeating "it tastes just like meat" when referring to their lunch. Are you still vegan if you eat vat grown pork?
Vat grown meat has been a staple of science fiction for decades. If talking of a small closed ecology such as a generational space craft; something like that would be needed.
I'd try it. I'm a big proponent of gamma sterilized food ever since my sub was one of the test platforms for room temperature stored meat back in the 80s. The question will end up being texture. Are we talking vat grown Spam or are we talking a cultured ribeye steak? I have a feeling it will be something like surimi and formed into a variety of faux forms so we can try to fool ourselves we aren't eating playdoh playmaker formed food.
NRRPT/RCT