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A few years back I saw a great article that listed out some fairly reasonable criticisms of Cell-cultured meats. Wasn't one of those "but think of the farmers!"
by DaoVeles 2y ago
A few years back I saw a great article that listed out some fairly reasonable criticisms of Cell-cultured meats. Wasn't one of those "but think of the farmers!" type things. More a list of the hurdles to over come.
The one thing it raised was that cultured meats do not have any sort of immune system. Thus if they are not produced in, what amounts to, TSMC level sterile environments there is the potential of entire batches being rendered useless as bacteria have a feast. There was also a lot of issue with scale, things I am sure you are aware of.
For specialty meats, yeah it makes sense.
But for pure scale I am a bit more hopeful on things like Precision Fermentation of yeasts as being a much more viable meat alternative. Turns out things like Quorn were way ahead of there time in that sense.
- arrobbiato 2y agoThis is exactly right. I saw enormous batches turn to bacterial sludge on a regular basis, which is exactly what you’d expect even in very clean environments. The fundamental problem is that bacteria are specifically evolved to infiltrate and infect; and, they multiply orders of magnitude faster than vertebrate muscle cells.