The project has been going strong since 2005, but finally, Dutch scientists from Eindhoven University have made a break through.   What started with lab-grown goldfish muscle in a New York lab has ended with scientists in The Netherlands constructing a patty of lab-grown meat.  Pork, to be exact.  Mushy, flabby, pork.  However, it’s the first step in a process that may change the way we eat in unfathomable ways.

It’s not that scientists expect lab meat to replace natural meat (at least, not yet, but that is undoubtedly the ultimate goal).  After all, the first result was kind of a soggy lump thanks to no blood, circulation, or exercise, all of which goes into making a delicious cut of steak.   Where this soylent green might come in handy is in the feeding of farm animals, who are apparently routinely fed their less-delicious bretheren.

Would you eat robot meat?  I probably would; if only because I eat fast food and prepackaged food pretty freely, and you know Tyson is going to be the first company to take up with petri-dish poultry dishes.   If I don’t know it’s in my food, it probably won’t hurt me!

Tags: artificial food, lab-grown meat, artificial meat, cell cultures, Eindhoven University, The Netherlands

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