A McNugget is Growing on my Air Conditioner
There’s an excellent post on the NYTimes’ blog “Dot Earth” rounding up some news about in vitro meat– which, if you don’t know, is meat grown as a culture, like bacteria. Instead of e. coli, though, the carnitologists (as I’m sure they are technically called) culture muscle cells from cows, pigs or chicken. The result is real meat, albeit in a form that resembles the inside of a fried crab ball more than a fine cut of ribeye. But it’s still meat, and it supposedly tastes like the (ground up) real thing. No animals are killed in the process.
The Times seems to think we should be all worried about putting such strange, cloned meat into our bodies, but considering what chemicals are in the average nacho cheese dorito, I don’t think it should be a problem. I’m all for in vitro meats. It’s all about not hitting the Meat Wall.
As usual, wikipedia has the best info:
WikiMeat: In Vitro