Recently tried an Impossible burger and nuggets and thought that if nobody told me it wasn’t meat, I’d have thought the patty was made out of a weird kind of meat, rather than make a connection with the taste and texture of plants. Honestly, I might not complain if that was the only kind of “meat” I could have for the rest of my life.

Well, maybe I’d miss bacon.

I’ve yet to find the opportunity to try lab-grown meat, but I for sure would like to try it out and don’t see much wrong with it as long as it’s sustainable, reasonably priced, and doesn’t have anything you wouldn’t expect in a normal piece of meat.

Also, with imitation and lab-grown options, I’d no longer have to deal with the disgust factor of handling raw meat (esp. the juices) or biting into gristle. I’ll happily devour a hot dog, but something about an unexpected bit of cartilage gives me a lingering sense of revulsion.

  • davel [he/him]@lemmy.mlEnglish
    11·
    4 months ago

    If they’re tasty, no less unhealthy, and affordable, I’ll eat ’em. Grown muscle tissue isn’t connected to a nervous system, never mind a brain. They’re no more “animal” than tofu as far as I’m concerned.

    But I can think of a couple of major likely problems:

    1. They’ll probably still require more resources (energy, water, etc.) to produce than plants, so I’d probably limit my consumption.
    2. Given the history of capitalism and the meat industry, I’d be suspicious of them still harming animals behind the curtain somewhere, somehow. The industry ought to be heavily regulated to ensure they aren’t doing that, but again, history shows that under late capitalism they probably won’t be.
    • ThirdConsul@lemmy.mlBanned
      1·
      4 months ago

      no less unhealthy

      Yeah, given the history of capitalism, that will not happen. Look, they even made real meat unhealthy just to increase the profit (meat “yield” from animal), with lab-grown meat they would cut corners even further.

      Chickens we are given today weight at least 5 times more than chicken 50 years ago (or “heritage breed”) and reach that weight in 6 weeks vs a year. To even buy a heritage breed chicken you need to have time, money and know-how, and you’re still likely to get just a 100 days old chicken.

      I can’t even predict how they will enshittify lab-grown meat if it’s ever perfected.