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Antibiotics protect animals from pathogens that spread from animal to animal.And unless they have near mystical barriers to protect their cultures, they'll probably have to throw in antibiotics too...
In a very large petri dish.How do you grow meat in a lab?
Tissue culture dishes don't have an immune system. It's possible, but really hard to do tissue culture without antibiotics.How's that going to happen in an enclosed animal free environment?
I eat salmon quite often, but really miss Nathan's hot dogs.Farm raised salmon is far healthier than the hot dogs and burgers and fries and and and that most people are eating too much of.
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Sure, you captured her brand exactly. But also, the **** you do that to everyone for?Gwyneth Paltrow: "this prime rib tastes like my vagina".
Sure, you captured her brand exactly. But also, the **** you do that to everyone for?
Cultures are from real animals to begin with. So the DNA would be identical.How would the DNA compare to that of a real animal?
See my view, as a vegetarian, is that there's a time and a place for both. There are times I want something delicious and vegetarian / vegan that reflects a great deal of innovation and creativity to get there. There are other times I'm perfectly happy with a Tofurkey item dropped into a soup or sandwich. I like the fact that I have both options available to me.I used to get Impossible burgers now and then from Burger King and they were OK. I wasn't fooled into thinking it was beef, but it was closer than some alternatives.
My only real issue with products like Impossible burgers is I think companies that server vegans and vegetarians should focus their lime on making unique and delicious vegan meals rather than trying to imitate meat.
I've eaten quite a few absolutely delicious vegan and vegetarian meals in my life that used no "Tofurkey" style substitutes and they make vegetarianism seem way more doable than any Impossible Burger ever did.
Unmodified DNA?Cultures are from real animals to begin with. So the DNA would be identical.
They extract a small amount of muscle from the animal, break it down into cells, and then submerge them into an oxygenated nutrient bath that promotes normal cell growth and those chicken/cow/pig cells will grow into meat.
Not so fast! Read this: https://pmc.ncbi.nlm.nih.gov/articles/PMC10879929/Cultures are from real animals to begin with. So the DNA would be identical.
Why would it need to be modified?Unmodified DNA?
So I've done some reading on this. Sometimes antibiotics are used but it's preferable to have an aseptic environment so they're unnecessary.Tissue culture dishes don't have an immune system. It's possible, but really hard to do tissue culture without antibiotics.
But I think the article notes that fast growing cells are undesirable as growth has to be equalized between cells for the product to finish properly.Basically, culturing meat in a dish favors fast-growing cells. They become more and more like cancer cells, with some of the same mutations. And note that, from the perspective of the paper I quoted, this is not a bug - this is a feature! Makes the "meat" grow faster!
Just asking, as some DNA has to do with other than just the meat, like eye color, hair color, etc.Why would it need to be modified?
Reminds me of the 80's early 90's when my ex deer hunted in our 5 acre back yard...I learned to perfect the art of making venison taste just like beef..(couldn't eat it with the wild taste). In the late 90's, his attitude about deer hunting changed...may have been seeing newborn fawns grazing with their moms....and it was FINE with me!I know more than a few people who decline meats like deer, snake, and so on because they say it tastes "gamey".
Well a boutique lab meat facility could possibly clone deer meat and take the gamey taste out of it.
Personally I enjoy the gamey taste of venison, but different strokes.
Good point. I don't know.Just asking, as some DNA has to do with other than just the meat, like eye color, hair color, etc.
For growth, yes. Couldn't use it for transfection, though. Antibiotics can interfere with the Lipofectamine. We tried to keep everything sterile anyway, but the antibiotic was a backup. Basically, you do everything in a hood and use sterile technique. Contamination was looked at like a bit of a failure or as an indicator that maybe the frozen stock got contaminated somehow.So I've done some reading on this. Sometimes antibiotics are used but it's preferable to have an aseptic environment so they're unnecessary.
@Helix did you use antibiotics?
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