Oh yay, the worlds first genetically engineered meat

Discussion in 'Professional Chefs' started by mayhem, Aug 6, 2013.

  1. mayhem

    mayhem

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  2. michaelga

    michaelga

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    It's only being cooked well done because that is the temperature that is mandated by every food-police agency on the planet.

    All of the comments from the tasters are quite fine really - more salt / pepper or juicyness... good bite etc. all of them are not the meats fault.

    Now would I be up for cooking this... don't know really.

    Is it meat - sure is.

    Do I want it... well it's a hard thing to say.

    We have a huge food problem as it is right now.

    If these people can 'create' a solution to help with that problem then great.

    Most of our seafood resources are dwindling faster than even the nay-sayers predicted.

    Our land animals are causing huge atmospheric and bacterial-logical problems because of density. (not to mention health problems)

    If some one can ease the preassure on our requirement for 'meat' then I think it is a good thing.

    Meat that can reasonably be grown in space is even better - as we've taken too much from this rock already and need to move on.

    I just hope that we do it in time...
     
    Last edited: Aug 6, 2013
  3. michaelga

    michaelga

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    What I find completely crazy is that this - was funded by a 'mystery' backer....

    .... who funded the research with $ 333 000 USD

    --------

    seriously WTF?

    only 1/3 of a million?  To develop 'artificial' Meat...

    Makes you wonder what all those major car companies spending Multi-Thousand-Billions on non-fossil fuel cars are doing!?!!?

    ------

    I know where I'd put my money if I happen to win the lotto 6/49
     
  4. matth3w

    matth3w

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    Take with a pinch of salt and pepper,

    Food production in the classic sense has to evolve, as we the human race evolves. Today some scientist is growing meat in a lab to make a point and tomorrow chefs could be cultivating their own beef from scratch modifying it to whatever they wish to present it. Pehaps in 20 years time duck l'orange can actually be an orange and a duck in one.

    Remembet that alot of tecniques that we use today where science projects of yesterday, and the science projects of today, will be the tecniques of tomorrow.

    That been said, i would give them 100 or so attempts and if no one has died, i'll happily try one, can't be less artificail than a mac d's patty
     
  5. chefhow

    chefhow

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    I thought it was funded by one of the Google founders.
     
  6. durangojo

    durangojo

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    bet cattle ranchers everywhere are shaking in their boots a bit! Cows destroy the land, produce methane gas, require too much water and food, and take up valuable land space...as emerging countries emerge they all want to eat cheeseburgers like Americans do. A big part of the beef problem as i see it simply comes down to supply and demand on an ever more populated planet. "The times they are a changin"

    joey
     
  7. chefedb

    chefedb

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    People who have tasted it describe it as very dry and tasting like a meat cake. Better off with Pink Slime at least it is real. If the population keeps increasing we will be forced to invent food in the lab  a la  Soilent Green if you remember
     
  8. mayhem

    mayhem

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    Excellent points all, but this one really got me thinking. Unlike most, I'm going to culinary school after 15 years in restaurants to get off the line. I don't want to end up kitchen crippled- I've been pushing my luck for years already with my military injuries. So, next fall I'm starting my BA in food science at CIA. And this comment really made me rethink the possible applications for such a groundbreaking process. Thanks for that!
     
  9. dcarch

    dcarch

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    Good for some vegetarians, since killing animals are not involved.

    dcarch
     
  10. pollopicu

    pollopicu

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    I'm disgusted. If this kind of meat were my only choice of animal protein consumption I would rather be a vegetarian.
     
  11. chefedb

    chefedb

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    There are better places for food science then CIA.
     
  12. michaelga

    michaelga

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    correct - less than 1million $
     
  13. mayhem

    mayhem

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    In the US? Please, let me know.
     
  14. chefedb

    chefedb

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    Check out Cornell University
     
  15. mayhem

    mayhem

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    The culinary program at Cornell is through the university's alliance with the CIA.
     
  16. chefhow

    chefhow

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    Where do you live?

    If you want to REALLY excel and blow all of them out of the water go for a degree in Culinolog and look into the Research Chefs Association.

    Its available at the following schools

    LSU

    Rutgers and Mercer County CC

    SW Minn State

    UMass Amherst

    Kendall College

    Cal State Fresno

    Cal Poly Pomona

    Clemson

    Mississippi State

    Perdue

    Univ Nebraska @ Lincoln.

    It combines FS and Culinary and is VERY in demand if you want to get into R&D.  I am about to start my BS in FS online from Kansas State to complete mine.

    Good luck!
     
  17. cacioepepe

    cacioepepe

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    Mos def.  Although I'm sure in 30 years this will be a normal practice....
     
  18. mayhem

    mayhem

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    Thank you! I will definitely check those schools out!
     
  19. passthegravy

    passthegravy

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    I would not eat that if you paid me.

    I would rather be a vegetarian.
     
  20. chefmannydlm

    chefmannydlm

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    Given that there are food shortages and hungry people through out the word, I see this as nothing but a positive possible solution, as long as they can make it safe and easily obtainable to those who might not have an alternative.