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Expensive Meat/Eating

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Bunter
156153.  Tue Mar 13, 2007 11:13 am Reply with quote

Q: What is the most expensive meat in the world?

F: Kobi beef/Wagyu Beef/Foie Gras

A: Petri dish meat

Notes:

In 50 Years Hence, 1932, Churchill predicted that: “Fifty years hence we shall escape the absurdity of growing a whole chicken in order to eat the breast or wing by growing these parts separately under a suitable medium.”

Although 1982 is long gone, Churchill’s comment is remarkably prescient.

Rival research teams are competing to produce meat in a Petri dish – otherwise known as cell-culture technology. NASA has been experiment since 2001.

The process uses myoblasts, a sort of stem cell that is pre-programmed to grow into muscle. The cell is removed from a living animal and multiplies in a stew of amino acids, minerals and grother factores. The cells are then poured onto what’s called a “scaffold” (really a strip of fabric) and then placed into a bioreactor where they are stretched by electrical impulses to form muscle fibres.

As the cells are capable of multiplying so many times in the culture, it is theoretically possible for a single cell to produced enough meat to feed the global population for a yeat.


The flesh is peeled off like a ‘sheet of meat’ and can be used for sausages or nuggets.

It’s expensive though. One kilo of this meat costs about $10,000 making it by far and away the most expensive meat in the world. (Link to Kobe Beef question?).

So far scientists sponosered by NASA have grown goldfish muscle in a nutrient broth. And in 2003 a group from the University of Western Australlia have grown kidney bean-size steaks from prenatal sheep cells and biopsied frogs. Eight brave guests ate it too, cooked in herbs and flambéed. Half the tasters spat out their frog steaks. The Dutch are also pioneering this research and have managed to turn pig cells into muscle fibers in just two weeks.

The benefits for production are clear. Most of the worst human diseases including avian flu, TB and BSE come from animals while every kilo of beef requires 16,000 litres to produce. Also 75% of what is fed to an animal is lost through either metabolism or inedible parts such as bones.

Churchill was not the only one to predict a world with grown choice cuts.

Writing in The World in 2030 (1930), British statesman Frederick Edwin Smith imagined a society in which “It will no longer be necessary to go to the extravagant length of rearing a bullock in order to eat its steak. From one ‘parent’ steak of choice tenderness it will be possible to grow as large and as juicy a steak as can be desired.’

Churchill’s favourite food was French haute cuisine. He also like fowl, roast beef and Yorkshire pudding, clear soups, shellfish, and Stilton. In 1915, he wrote to his brother Jack that he had all the necessities of life: “Hot baths, cold Champagne, new peas and old brandy.”

 
eggshaped
156177.  Tue Mar 13, 2007 11:44 am Reply with quote

For the notes, I think that petri dishes are now banned in schools.

Obviously this is because they are a perfect environment for germs to live.

I don't have a source on this yet, but bear with me.

 
Flash
156198.  Tue Mar 13, 2007 12:00 pm Reply with quote

A good opportunity to deal with the myth about Kobe beef cattle being fed on beer. Or maybe that'll turn out to be one of those myths that nobody has heard of?

post 81441

 

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