Can a vegitarian eat grown meat and still be a veggieman?

[Guest guest]

Scientists forecast meat grown on kitchen counter

 

Last Updated Mon, 27 Mar 2006 14:06:12 EST

 

CBC News

 

Scientists are trying to develop an industrial process that grows

meat tissue from a few cells in a lab – or even at home, in a device

like a bread maker.

 

Instead of being cut from a farm animal, the beef, pork or chicken

would be grown in incubators from a few starter cells, a growth

medium and some hormones to get the cells to divide.

 

The first attempts by scientists who grow animal muscle tissue in the

lab have been small in scale. But researchers are looking forward to

the day when meat could be cultivated in industrial bioreactors or

even in a device sitting on a kitchen counter.

 

" Right now, the scale that's being used in the research is about one-

half of a litre for ... the incubator the muscle is grown in, " said

University of Maryland researcher Jason Matheny.

 

Lab-grown meat could have less fat, diseases

 

He said a device similar to a bread maker could one day be used to

manufacture meat in the home.

 

 

Matheny said muscle produced in an incubator could have reduced fat

content, and the process would do away with problems such as

bacterial contamination and mad cow disease.

 

While he hasn't tasted engineered meat himself, Matheny said others

have.

 

" It has the taste and texture resembling the ground meat products

that are already available, " such as hamburger or chicken nuggets, he

said.

 

" Producing a steak or ... a whole chicken breast is a much more

difficult task, technically, " said Matheny.

 

 

Grown frog muscle tasted like jelly, scientists say

 

Researchers in the Netherlands have grown mouse meat and are now

working on pork. Australian scientists served grown frog muscle

tissue with apple brandy sauce at an exhibition in France in 2003.

They said the meat tasted like jelly on cloth.

 

American researchers, funded by NASA, grew goldfish meat in 2001 as

part of an experiment to see if fish could be grown to feed

astronauts on long space missions.

 

While the idea of growing meat for space travel is fairly common in

science fiction novels, NASA has since pulled funding for lab-grown

meat.

 

Vladimir Mironov, a tissue engineer at the Medical University of

South Carolina, said NASA's decision cut off an important source of

funding for his work.

 

Mironov said producing cultivated meat could be difficult to achieve

and expensive in the short term. People would have to pay more for

cultured meat than for the genuine article.

 

Food for Thought too.....bob

[Guest guest]

Nisargadatta , " Bob N. " <Roberibus111

wrote:

>

> Scientists forecast meat grown on kitchen counter

>

> Last Updated Mon, 27 Mar 2006 14:06:12 EST

>

> CBC News

>

> Scientists are trying to develop an industrial process that grows

> meat tissue from a few cells in a lab – or even at home, in a

device

> like a bread maker.

>

> Instead of being cut from a farm animal, the beef, pork or chicken

> would be grown in incubators from a few starter cells, a growth

> medium and some hormones to get the cells to divide.

>

> The first attempts by scientists who grow animal muscle tissue in

the

> lab have been small in scale. But researchers are looking forward

to

> the day when meat could be cultivated in industrial bioreactors or

> even in a device sitting on a kitchen counter.

>

> " Right now, the scale that's being used in the research is about

one-

> half of a litre for ... the incubator the muscle is grown in, "

said

> University of Maryland researcher Jason Matheny.

>

> Lab-grown meat could have less fat, diseases

>

> He said a device similar to a bread maker could one day be used to

> manufacture meat in the home.

>

>

> Matheny said muscle produced in an incubator could have reduced

fat

> content, and the process would do away with problems such as

> bacterial contamination and mad cow disease.

>

> While he hasn't tasted engineered meat himself, Matheny said

others

> have.

>

> " It has the taste and texture resembling the ground meat products

> that are already available, " such as hamburger or chicken nuggets,

he

> said.

>

> " Producing a steak or ... a whole chicken breast is a much more

> difficult task, technically, " said Matheny.

>

>

> Grown frog muscle tasted like jelly, scientists say

>

> Researchers in the Netherlands have grown mouse meat and are now

> working on pork. Australian scientists served grown frog muscle

> tissue with apple brandy sauce at an exhibition in France in 2003.

> They said the meat tasted like jelly on cloth.

>

> American researchers, funded by NASA, grew goldfish meat in 2001

as

> part of an experiment to see if fish could be grown to feed

> astronauts on long space missions.

>

> While the idea of growing meat for space travel is fairly common

in

> science fiction novels, NASA has since pulled funding for lab-

grown

> meat.

>

> Vladimir Mironov, a tissue engineer at the Medical University of

> South Carolina, said NASA's decision cut off an important source

of

> funding for his work.

>

> Mironov said producing cultivated meat could be difficult to

achieve

> and expensive in the short term. People would have to pay more for

> cultured meat than for the genuine article.

>

> Food for Thought too.....bob

 

 

 

I must say that this seems even more disgusting than real meat.

 

Len

[Guest guest]

Nisargadatta , " lissbon2002 " <lissbon2002

wrote:

>

> Nisargadatta , " Bob N. " <Roberibus111@>

> wrote:

> >

> > Scientists forecast meat grown on kitchen counter

> >

> > Last Updated Mon, 27 Mar 2006 14:06:12 EST

> >

> > CBC News

> >

> > Scientists are trying to develop an industrial process that grows

> > meat tissue from a few cells in a lab – or even at home, in a

> device

> > like a bread maker.

> >

> > Instead of being cut from a farm animal, the beef, pork or

chicken

> > would be grown in incubators from a few starter cells, a growth

> > medium and some hormones to get the cells to divide.

> >

> > The first attempts by scientists who grow animal muscle tissue in

> the

> > lab have been small in scale. But researchers are looking forward

> to

> > the day when meat could be cultivated in industrial bioreactors

or

> > even in a device sitting on a kitchen counter.

> >

> > " Right now, the scale that's being used in the research is about

> one-

> > half of a litre for ... the incubator the muscle is grown in, "

> said

> > University of Maryland researcher Jason Matheny.

> >

> > Lab-grown meat could have less fat, diseases

> >

> > He said a device similar to a bread maker could one day be used

to

> > manufacture meat in the home.

> >

> >

> > Matheny said muscle produced in an incubator could have reduced

> fat

> > content, and the process would do away with problems such as

> > bacterial contamination and mad cow disease.

> >

> > While he hasn't tasted engineered meat himself, Matheny said

> others

> > have.

> >

> > " It has the taste and texture resembling the ground meat products

> > that are already available, " such as hamburger or chicken

nuggets,

> he

> > said.

> >

> > " Producing a steak or ... a whole chicken breast is a much more

> > difficult task, technically, " said Matheny.

> >

> >

> > Grown frog muscle tasted like jelly, scientists say

> >

> > Researchers in the Netherlands have grown mouse meat and are now

> > working on pork. Australian scientists served grown frog muscle

> > tissue with apple brandy sauce at an exhibition in France in

2003.

> > They said the meat tasted like jelly on cloth.

> >

> > American researchers, funded by NASA, grew goldfish meat in 2001

> as

> > part of an experiment to see if fish could be grown to feed

> > astronauts on long space missions.

> >

> > While the idea of growing meat for space travel is fairly common

> in

> > science fiction novels, NASA has since pulled funding for lab-

> grown

> > meat.

> >

> > Vladimir Mironov, a tissue engineer at the Medical University of

> > South Carolina, said NASA's decision cut off an important source

> of

> > funding for his work.

> >

> > Mironov said producing cultivated meat could be difficult to

> achieve

> > and expensive in the short term. People would have to pay more

for

> > cultured meat than for the genuine article.

> >

> > Food for Thought too.....bob

>

>

>

> I must say that this seems even more disgusting than real meat.

>

> Len

 

 

> I agree but then some vegitarian food is a little disgusting as

well. And it still begs the question: given that it can be less fat,

more nutritious,less bacterial and developed in flavour; given the

fact that it is cultivated not biological in an living/breathing

animal sense: woild it be permissible for a vegitarian to consume and

remain a vegitarian..what would be the substantial difference between

grown meat and veggie burgers?

.........bob

[Guest guest]

Nisargadatta , " Bob N. " <Roberibus111

wrote:

>

> Nisargadatta , " lissbon2002 " <lissbon2002@>

> wrote:

> >

> > Nisargadatta , " Bob N. " <Roberibus111@>

> > wrote:

> > >

> > > Scientists forecast meat grown on kitchen counter

> > >

> > > Last Updated Mon, 27 Mar 2006 14:06:12 EST

> > >

> > > CBC News

> > >

> > > Scientists are trying to develop an industrial process that

grows

> > > meat tissue from a few cells in a lab – or even at home, in a

> > device

> > > like a bread maker.

> > >

> > > Instead of being cut from a farm animal, the beef, pork or

> chicken

> > > would be grown in incubators from a few starter cells, a

growth

> > > medium and some hormones to get the cells to divide.

> > >

> > > The first attempts by scientists who grow animal muscle tissue

in

> > the

> > > lab have been small in scale. But researchers are looking

forward

> > to

> > > the day when meat could be cultivated in industrial

bioreactors

> or

> > > even in a device sitting on a kitchen counter.

> > >

> > > " Right now, the scale that's being used in the research is

about

> > one-

> > > half of a litre for ... the incubator the muscle is grown in, "

> > said

> > > University of Maryland researcher Jason Matheny.

> > >

> > > Lab-grown meat could have less fat, diseases

> > >

> > > He said a device similar to a bread maker could one day be

used

> to

> > > manufacture meat in the home.

> > >

> > >

> > > Matheny said muscle produced in an incubator could have

reduced

> > fat

> > > content, and the process would do away with problems such as

> > > bacterial contamination and mad cow disease.

> > >

> > > While he hasn't tasted engineered meat himself, Matheny said

> > others

> > > have.

> > >

> > > " It has the taste and texture resembling the ground meat

products

> > > that are already available, " such as hamburger or chicken

> nuggets,

> > he

> > > said.

> > >

> > > " Producing a steak or ... a whole chicken breast is a much

more

> > > difficult task, technically, " said Matheny.

> > >

> > >

> > > Grown frog muscle tasted like jelly, scientists say

> > >

> > > Researchers in the Netherlands have grown mouse meat and are

now

> > > working on pork. Australian scientists served grown frog

muscle

> > > tissue with apple brandy sauce at an exhibition in France in

> 2003.

> > > They said the meat tasted like jelly on cloth.

> > >

> > > American researchers, funded by NASA, grew goldfish meat in

2001

> > as

> > > part of an experiment to see if fish could be grown to feed

> > > astronauts on long space missions.

> > >

> > > While the idea of growing meat for space travel is fairly

common

> > in

> > > science fiction novels, NASA has since pulled funding for lab-

> > grown

> > > meat.

> > >

> > > Vladimir Mironov, a tissue engineer at the Medical University

of

> > > South Carolina, said NASA's decision cut off an important

source

> > of

> > > funding for his work.

> > >

> > > Mironov said producing cultivated meat could be difficult to

> > achieve

> > > and expensive in the short term. People would have to pay more

> for

> > > cultured meat than for the genuine article.

> > >

> > > Food for Thought too.....bob

> >

> >

> >

> > I must say that this seems even more disgusting than real meat.

> >

> > Len

>

>

> > I agree but then some vegitarian food is a little disgusting

as

> well. And it still begs the question: given that it can be less

fat,

> more nutritious,less bacterial and developed in flavour; given the

> fact that it is cultivated not biological in an living/breathing

> animal sense: woild it be permissible for a vegitarian to consume

and

> remain a vegitarian..what would be the substantial difference

between

> grown meat and veggie burgers?

> .........bob

 

 

 

I guess it depends on the reasons for which one is vegetarian.

Some do it for health, some do it for religious reasons, some do it

out of compassion, some do it for aesthetic reasons.

I would´t touch it because of aesthetical reasons. The idea is just

disgusting.

 

Len