Meat made in a petri dish is apparently a real thing.
In what appears to be the culinary world’s latest interpretation of Mary Shelley, scientists have already solved the riddle of making animal flesh in a lab, and are now figuring out how to sell it profitably, according to Food Safety News.
Lab meat is significantly different than your run-of-the-mill vegetarian substitute.
Food Safety News notes: “In vitro or cultured meat is not imitation meat — like all those vegetable-protein products that don’t taste anything like beef or chicken. In vitro or lab-grown meat is animal flesh, except it never was part of a living animal.”
There are at least 30 projects under development worldwide to come up with more of these cultures. NASA scientists have already proved the process possible.
And a lot of companies want to invest in these products because they see a potential windfall in selling cruelty-free meat to vegs worldwide.
The rub? Researchers need to make sure that man-made meat is commercially viable.
Many are now scrambling to do so because People for the Ethical Treatment of Animals has promised $1 million to the researcher who can develop “lab-grown chicken with the same taste and texture as real chicken meat, and sell at least 2,000 pounds of the in vitro product in 10 states by early 2016.”
One of the contest’s first deadlines will take place in June. The ultimate cutoff for the contest is February 28, 2016, when “PETA judges and ‘a panel of 10 meat-eating individuals’ will reportedly be involved in the comparison tasting,” Food Safety News reports.
This article from the Village Voice Archive was posted on January 16, 2012