I would be generally unable to live with myself if I didn’t comment on the coming wonder of stem cell hamburgers; yummiy
Dutch scientists in Maastricht University are growing stem cell hamburgers in petri dishes in an effort to make meat more affordable. The burgers eventually will be comparable to beef, pork, chicken…and presumably more. While at the moment such an afternoon feast would cost about $331,000 over the counter (more with cheese?), in time the price may rival the prices for hamburgers now available from fast food restaurants.
The Dutch professor in charge of the project is one Mark Post. He says the strips of wonder meat will be off-white, mixed with blood and artificially grown fat, and ready by autumn. The goal is to find a less expensive source of meat than the conventional rearing of animals. Post predicts that livestock farming will thereby be reduced by 60 percent. He claims that most of the world’s pastoral land is already in use.
We had hoped for breakthroughs utilizing stem cell technology, in areas such as cures for many cancers, spinal cord injuries, and a wide range of other impairments and conditions. Instead, at least at this point, we have what the developer calls “ethical meat…to reduce animal suffering and to feed the world’s burgeoning population!”
Professor Post addressed the American Association for the Advancement of Science symposium in Vancouver, his presentation titled “The Next Agricultural Revolution.“ Post, who has been working on the project for the past six years, assures the public the laboratory-produced synthetic meat will look, feel, and taste like a regular quarter-pounder. Post’s staff added that conventional meat and dairy production requires land, water, plants, and the disposal of waste products. They likely could have gone on to list in their favor the contributions to global warming created by the flatulence of cows.
In fact the Dutch researchers didn’t start the research with cows in mind; they began with the attempted laboratory fabrication of mouse burgers. They passed through pork, then substances approaching the texture of squid, and finally settled on beef.
The Maastricht University professor plans to unveil the artificial hamburgers in October. It’s a brave new world!Powered by Sidelines