Shadrach's Ex Battery and Rescued chickens thread.

[Sally PB]

I think they might break down a lot of resistance with the more ethical option pitch.

That, and the environmental angle, will get a lot of people to try it, I bet.

I can see myself trying it.

 

[Shadrach]

https://www.veganfriendly.org.uk/food-drink/lab-grown-meat/

 

[Shadrach]

That, and the environmental angle, will get a lot of people to try it, I bet.

I can see myself trying it.

I would try it as well. In fact I would replace the majority of the meat I eat with it.

 

[Perris]

There is an American version of the Guardian.

maybe so, but I read it in the British version this morning

 

[Solanacae]

That's a serious bit of beak overgrow. Can she eat okay?
Every three days or so is what I do but I'm mostly shaping as they beaks grow and smoothing out cracks and rough spots
There's a lot to remove if one wanted a top and bottom match.

The feeder I have available for the chicks is fairly deep and I have seen it eating successfully, plus s/he seems to be growing fine. It’s been feathering at the same rate as its hatch mates and was quite feisty when I picked it up and tried to get a good picture.

Looking back at hatch day pictures, it looks like s/he had a tiny bit of an overgrowth. Picture attached below. I noticed it a couple weeks ago and have been watching to see if it was getting worse, which it seems to be doing. I’ll go with every 3-ish days then and see what I can manage.

I scan a variety of news sources on the web from the Tribune to the BBC.
I got sent a link to this. None of the news sites I read mentioned it.

This is going to be our future and as George Monbiot writes in one of the comments, it will wipe out intensive farming, possibly quite quickly. I expect there will be high consumer resistance initially but it is as they say a gane changer and an incredibly important news item. Far more important then most of the crap I read this morning. Why hasn't this featured in the British media?

https://www.theguardian.com/food/2022/nov/18/lab-grown-meat-safe-eat-fda-upside-foods

I heard about this on the news a couple evenings ago. It’s an interesting idea.

A friend of mine (US based) is involved with one of the companies doing this. They are quite far advanced technically for everything except steak which is apparently the hardest. I am not sure what their commercialization plans are though.

One of the companies featured in the news story (I forget the name) uses something like 80-85% cultured tissue and the rest is vegetable products to assist in getting the texture right. I’d be curious to know what those vegetable products are. I would imagine that ground meat would be easy to replicate texture-wise but a steak, with its marbling and whole-muscle composition, would be much more difficult.

 

[MaryJanet]

the Guardian is British media
that apart, I'm not so sure it'll be as popular as you seem to think it might be.

If it's cost effective you can bet the fast food chain burgers will be mostly lab-grown in a very short time.

 

[Perris]

I would try it as well. In fact I would replace the majority of the meat I eat with it.

at the risk of appearing to be a kill joy, I have to draw attention to some wrinkles in this image. The vegan-friendly article you linked to says "On a cellular level, lab-grown meat is exactly the same as meat that has been taken from an animal. As such, the actual taste of the meat should be the same as conventional meat, or certainly very, very close. But the notion of flavour is slightly more complex and includes both olfaction (the sense of smell) and also trigeminal nerve stimulation which takes the texture and mouthfeel of food into account. As such, there is a potential difference between real meat and cultured meat because of possible textural differences."

Well if that was true, all the premium meat advertising guff that trades on what the livestock ate (e.g. pasture fed beef, salt marsh lamb, forest chicken) must be false. Moreover, surely we all know that animals (including us) are what we eat. And that variation in diet impacts the final product; we know this from experience, eating e.g. Cretan wild thyme honey.

Given my attitude to chicken feed, I'm sure you'll understand my reluctance to eat manufactured meat and via it whatever unidentified colourless liquids must constitute its inputs.

 

[Shadrach]

at the risk of appearing to be a kill joy, I have to draw attention to some wrinkles in this image. The vegan-friendly article you linked to says "On a cellular level, lab-grown meat is exactly the same as meat that has been taken from an animal. As such, the actual taste of the meat should be the same as conventional meat, or certainly very, very close. But the notion of flavour is slightly more complex and includes both olfaction (the sense of smell) and also trigeminal nerve stimulation which takes the texture and mouthfeel of food into account. As such, there is a potential difference between real meat and cultured meat because of possible textural differences."

Well if that was true, all the premium meat advertising guff that trades on what the livestock ate (e.g. pasture fed beef, salt marsh lamb, forest chicken) must be false. Moreover, surely we all know that animals (including us) are what we eat. And that variation in diet impacts the final product; we know this from experience, eating e.g. Cretan wild thyme honey.

Given my attitude to chicken feed, I'm sure you'll understand my reluctance to eat manufactured meat and via it whatever unidentified colourless liquids must constitute its inputs.

Yup, you might be a difficult sell.
But, look on the bright side and think of all those chicken diet experts who state that commercial chicken feed is all a chicken needs. Can't see them having much of an arguement when it comes to humans if logic was involved.

 

[MaryJanet]

That, and the environmental angle, will get a lot of people to try it, I bet.

I can see myself trying it.

I can't wait to try it! It's the panacea my conscience has been waiting for.

 

[Perris]

also interesting to read there that "The only meat to have lower energy usage than cultured meat was poultry" C'mon chickens!!!