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Journal piotru's Journal: Future Meat 2

Animal husbandry takes too much space and emits too much polluting waste to feed the growing human population (just perhaps, anyway). Thus, the tissue culture comes to rescue.
Meat 1.0 - Muscle cell suspension or tissue layers without muscle characteristics.
Meat 2.0 - Actual muscle.
Meat 3.0 - Headless, skinless animal incubated in liquid culture, skeletal muscles exercised by excitation of central nervous system.
Meat 3.1 - As above, with periosteum disintegrating on demand for easy tissue separation. Think leaf abscission in autumn.
Meat 4.0 - Meat dishes grown ready for thermal processing (onion and pepper tissue included).
Bon appetit!

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Future Meat

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  • Meat 4.1: all meat dishes replaced by KFC.
    Meat 5.0: meat cultured on a intelligent automaton constantly on the move for molecules he can process into meat. The device powers itself by using the energy stored in the by-products of the meat culture. The complexity of the reaction producing the meat confers it a much more interesting flavor compared to meat produced through an uniform, linear process. Codename grazing cow.

The goal of science is to build better mousetraps. The goal of nature is to build better mice.

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