23 Mar 17
2 edits
Originally posted by sonhouseI did a little research. The company itself (Memphis Meats) does not publish their protocols. But from a basic science standpoint, many protocols are out there that have developed a serum-free, albeit much more expensive, methodology [1]. To summarize this 2017 review article, all of these products seem to be experimental, the technical limitations are still being worked out, there are significant safety and regulatory issues to overcome, and large-scale production would be a necessary step before it would be environmentally-friendly or financially-feasible. It sounds like a year 2030+ type of time scale.
Well, for now farmers are safe due to the pesky detail of that stuff costing $9000 a pound....
My daughter Heather is a vegetarian and I asked her if she would eat meat manufactured like that and she said yes, so I think there will be a market for it if the price comes down to something reasonable.
But, there is a seemingly better version of this already available [2]. It's a veggie burger, technically, but they add in heme, which is a major protein in blood. Gustatorially, this added ingredient makes it taste a lot like the real deal. Aesthetically, it looks and feels more like meat. Nutritionally, it's nearly identical to a hamburger.
And, it wouldn't put farmers out of business, since it still needs wheat, potatoes and coconut oil. According to the article, it should be in grocery stores starting this year.
Since this already exists, what improvements could actual in vitro meat make?
[1] https://www.ncbi.nlm.nih.gov/pubmed/25942290
[2] http://www.eastbaytimes.com/2017/03/23/oakland-impossible-meatless-burgers-ramp-up-production-at-new-facility/
23 Mar 17
1 edit
Originally posted by wildgrassHave you eaten one? Do they taste like the real thing? I could sneak this stuff on my family and maybe they wouldn't notice the difference.
I did a little research. The company itself (Memphis Meats) does not publish their protocols. But from a basic science standpoint, many protocols are out there that have developed a serum-free, albeit much more expensive, methodology [1]. To summarize this 2017 review article, all of these products seem to be experimental, the technical limitations are sti ...[text shortened]... tbaytimes.com/2017/03/23/oakland-impossible-meatless-burgers-ramp-up-production-at-new-facility/
23 Mar 17
Originally posted by sonhouseNo I haven't. So far they're only served in restaurants in California. But I did find a foodie review, which stated "they are similar enough to real beef to make you think, "Oh, I'm eating beef!", but just far enough away from it to make you think, "Hmm, something is not quite right here, but darned if that isn't delicious."
Have you eaten one? Do they taste like the real thing? I could sneak this stuff on my family and maybe they wouldn't notice the difference.
It definitely 'looks' like a real cheeseburger.
Link: http://www.seriouseats.com/2016/10/beyond-burger-impossible-burger-vegan-taste-test.html
24 Mar 17
Originally posted by wildgrassI am personally not so hung up on eating meat that I want everything to look and taste like meat. I have always found the 'fake mince' and such made from soya to be a bad idea. I am more than happy eating something that doesn't remotely look or taste like meat so long as it tastes good and is nutritionally good.
No I haven't. So far they're only served in restaurants in California. But I did find a foodie review, which stated "they are similar enough to real beef to make you think, "Oh, I'm eating beef!", but just far enough away from it to make you think, "Hmm, something is not quite right here, but darned if that isn't delicious."
25 Mar 17
Originally posted by wildgrassNutritionally, it's nearly identical to a hamburger
I did a little research. The company itself (Memphis Meats) does not publish their protocols. But from a basic science standpoint, many protocols are out there that have developed a serum-free, albeit much more expensive, methodology [1]. To summarize this 2017 review article, all of these products seem to be experimental, the technical limitations are sti ...[text shortened]... tbaytimes.com/2017/03/23/oakland-impossible-meatless-burgers-ramp-up-production-at-new-facility/
High in saturated fats?
26 Mar 17
1 edit
Originally posted by DeepThoughtNyuk Nyuk🙂 Our last day in Jerusalem before we hit Tel Aviv airport was having ostrich at the American Colony hotel. Was surprised it was red meat, looked like it could have been beef. There is an ostrich farm near Jerusalem.
If you haven't checked how they compare then you're just hiding your head in the sand.