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We do large batch cheeses and beers and other things like that; which are similar enough that they'll offer useful pointers. "Meat" cultures might well be more
by h2odragon 4y ago
We do large batch cheeses and beers and other things like that; which are similar enough that they'll offer useful pointers. "Meat" cultures might well be more subject to contamination because of the conditions required, but still. It's not a new problems and there's solutions that have worked for similar cases.
I do not think they will be able to compete economically with the backyard chicken, for example; but I'm not worried that they can't produce a safe product.
- prometheus76 4y agoThose are much simpler yeasts and molds being cultivated. Meat cells are much more complex from an inputs/outputs point of view, and much more prone to contamination, especially at scales that are economically feasible.
- eternityforest 4y agoMaybe they'll do it mostly robotically in a clean room type environment, with UVC blasting everything other than the actual growth medium.
- Ekaros 4y agoI'm not an expert but it might be that the cultures we have chosen for beer and cheese and so on are those that outcompete most others while still not being harmful in by-products to us. This might take a while for lab grown meat.