Soggy Pork, it’s what vat-grown meat tastes like
From The Telegraph:
Researchers in the Netherlands created what was described as soggy pork and are now investigating ways to improve the muscle tissue in the hope that people will one day want to eat it.
No one has yet tasted their produce, but it is believed the artificial meat could be on sale within five years.
Vegetarian groups welcomed the news, saying there was “no ethical objection” if meat was not a piece of a dead animal.
…
The scientists extracted cells from the muscle of a live pig and then put them in a broth of other animal products. The cells then multiplied and created muscle tissue. They believe that it can be turned into something like steak if they can find a way to artificially “exercise” the muscle.
The project is backed by the Dutch government and a sausage maker and comes following the creation of artificial fish fillets from goldfish muscle cells.
Which begs the question: if it’s cloned human tissue, is it still cannibalism?
Perhaps soon instead of just having them endorse food, we’ll actually be eating celebrities.
Until then, let them eat cupcakes:
thanks to Nora Wainwright for the tip-off!
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[...] Soggy Pork, it’s what vat-grown meat tastes like [...]
The thought of people eating my cloned flesh is somewhat exciting. And I’m not even into vore.
It is cannibalism, but it’s guilt free cannibalism. The best kind!