Would you eat synthetic meat?

[Uranyl Yellow]

3 minutes ago, Finnegan said:

 

To be fair, Webbo, that's complete speculation. We've got no clue what they can and can't replicate. 

 

We're talking about some genius scientists with probably an eye watering budget who can grow a lamb shank in a lab. 

 

We've no idea what they can do to encourage synthetic muscle growth or pump their meat full of the equivalent nutrients of a free range animal. 

Indeed. Doing any sort of science these days, especially anything connected with something people may end up eating requires massive budgets. This alone makes me slightly sceptical that anything remotely cost-effective will emerge out the other end.

[Webbo]

Just now, Uranyl Yellow said:

Indeed. Doing any sort of science these days, especially anything connected with something people may end up eating requires massive budgets. This alone makes me slightly sceptical that anything remotely cost-effective will emerge out the other end.

All depends on how successful it is. If they're selling millions of KGs a year the cost will some be recouped.

[Uranyl Yellow]

2 minutes ago, Webbo said:

All depends on how successful it is. If they're selling millions of KGs a year the cost will some be recouped.

Aye, true enough, as is partly shown by the growth in land area used to grow GM crops. Though there is still a significant stigma to overcome on the part of the buying public before it will ever truly be economically viable (as is shown by the responses in this forum).

[Carl the Llama]

7 minutes ago, Webbo said:

I can guarantee it won't eat grass. It might have some chemicals added to it that replicate grass but it won't be the same.

Methodologically it won't be but this is still in the hypothetical stage.  Until they're finished with their boffinry and we get to actually try the stuff we can't know that the end result isn't equal.  If you could be guaranteed that the flavour, texture and nutritional value were all indistinguishable from grass fed animal produce (and if it didn't cost an arm and a leg), would you be happy to try it as an alternative to cruel animal rearing practices?

[Finnegan]

18 minutes ago, Webbo said:

I can guarantee it won't eat grass. It might have some chemicals added to it that replicate grass but it won't be the same.

 

Ugh. 

 

Whoosh. 

[Webbo]

2 minutes ago, Carl the Llama said:

Methodologically it won't be but this is still in the hypothetical stage.  Until they're finished with their boffinry and we get to actually try the stuff we can't know that the end result isn't equal.  If you could be guaranteed that the flavour, texture and nutritional value were all indistinguishable from grass fed animal produce (and if it didn't cost an arm and a leg), would you be happy to try it as an alternative to cruel animal rearing practices?

I'm not bothered about how they raise animals, I'm not that interested in animal rights.

 

To me its just creepy, I don't have a logical argument against it. I wouldn't ban it. Whether I'd buy it or not I'm not sure. I'm just thinking aloud.

[Guest MattP]

In theory I would, but they will never be able to recreate the taste and texture of the finest cuts of meat.

 

I've tried some of the quorn stuff and it's not even comparable to the real thing despite some people trying to convince themselves it is.

[Webbo]

3 minutes ago, Finnegan said:

 

Ugh. 

 

Whoosh. 

Well it won't be the same will it? Its like comparing orange juice to orange fanta. Ones natural and does you good ones full of chemicals and gives you diabetes.

[Dr The Singh]

16 hours ago, Webbo said:

Read more: http://www.dailymail.co.uk/sciencetech/article-4818850/Memphis-Meats-receives-13-million-grow-clean-meat.html#ixzz4qhKAuVWx 

 

How do people feel about this, especially the veggies on here? Seems a bit creepy to me but I wouldn't rule out trying it.
 

Webbo, your all for munching rubber dildos...

[Webbo]

Just now, Dr The Singh said:

Webbo, your all for munching rubber dildos...

I haven't got teeth down there.

[Uranyl Yellow]

3 minutes ago, MattP said:

In theory I would, but they will never be able to recreate the taste and texture of the finest cuts of meat.

 

I've tried some of the quorn stuff and it's not even comparable to the real thing despite some people trying to convince themselves it is.

Quorn is a fungal protein; this is a grown animal protein, so the taste is more likely to be comparable to real meat (though you could well be right about the texture).

[lifted*fox]

I'm currently on the verge of trying to become either veggie or vegan (still researching) but mainly down to wanting a healthier diet and up for trying something new.

 

I love eating meat so it's going to be tough but going to give something a go I think. 

 

Anyway - I'd be up for trying this synthetic meat. It'd be especially great if they could replicate beef to a high quality / standard as beef farming has a HUGE negative impact on the ozone / planet and it's rain-forests.

[Carl the Llama]

15 minutes ago, MattP said:

In theory I would, but they will never be able to recreate the taste and texture of the finest cuts of meat.

 

I've tried some of the quorn stuff and it's not even comparable to the real thing despite some people trying to convince themselves it is.

Tbf when done properly I've served up the mince to people who are already aware I mostly cook quorn and been asked if I've just served them meat (as in "I thought you didn't use meat anymore")  

 

The 'chicken' pieces will never have the flavour or texture of meat but if you ask me they're still great in their own right, just don't think of it as 'meat'.  I'm a big fan of their flavour and juicy texture, as long as the sauce they're in passes muster you're onto a winner. 

 

The rest of their range (burgers, sausages etc.) I tend to avoid simply because they don't hold up to scrutiny in the same way as the previously mentioned 2, to me they're just bastardised attempts at replicating popular meat products for the full on veggies.

[David Guiza]

16 minutes ago, MattP said:

In theory I would, but they will never be able to recreate the taste and texture of the finest cuts of meat.

 

I've tried some of the quorn stuff and it's not even comparable to the real thing despite some people trying to convince themselves it is.

Quorn is your gateway meat alternative, the mince is great (Mo Farah approved). Really impressive range that they now have on offer. The Linda McCartney range is the harder stuff and closer to the real McCoy however, the pulled pork burgers especially so. 

 

The difference made in meat alternatives in the 3 and a bit years that I've not eaten meat is incredible and will only rise so I don't see why in time it can't be practically on point. I do agree that certain foods are difficult to replicate however, i'm yet to find a vegan cheese (aside from cream cheese) that is particularly close to it's intended namesake. Routine pork, mince, chicken and beef are practically there already however. 

[Guest MattP]

5 minutes ago, Carl the Llama said:

Tbf when done properly I've served up the mince to people who are already aware I mostly cook quorn and been asked if I've just served them meat (as in "I thought you didn't use meat anymore")  

 

The 'chicken' pieces will never have the flavour or texture of meat but if you ask me they're still great in their own right, just don't think of it as 'meat'.  I'm a big fan of their flavour and juicy texture, as long as the sauce they're in passes muster you're onto a winner. 

 

The rest of their range (burgers, sausages etc.) I tend to avoid simply because they don't hold up to scrutiny in the same way as the previously mentioned 2, to me they're just bastardised attempts at replicating popular meat products for the full on veggies.

I've tried a lamb grill, burger and chicken slice and none of it really got me, I thought it tasted worse than the meat they serve up up at McDonalds and Greggs.

 

I've always thought if your meat is a really good cut you shouldn't want any sauce on as they taste should be so good, barring lamb which should have always have a bit of mint sauce.

 

I couldn't eat the sausage as it looked like dog poo. I'm getting hungry now and already thinking about a beef joint or lamb shoulder for Sunday. Time to hit the butchers.

[Carl the Llama]

Just now, MattP said:

I've tried a lamb grill, burger and chicken slice and none of it really got me, I thought it tasted worse than the meat they serve up up at McDonalds and Greggs.

 

I've always thought if your meat is a really good cut you shouldn't want any sauce on as they taste should be so good, barring lamb which should have always have a bit of mint sauce.

 

I couldn't eat the sausage as it looked like dog poo. I'm getting hungry now and already thinking about a beef joint or lamb shoulder for Sunday.

Well there's your mistake, you're eating the products that foolishly attempt to mimic actual cuts of meat.  Next time you're making a bolognese (which I'm guessing isn't often going off that comment) grab some of their mince and chuck some chopped bacon in it (crisp it up a bit in a separate pan first of course).  You can thank me afterwards  

[Jattdogg]

Outbreak of mad-lab disease

[Bellend Sebastian]

This probably isn't the place to announce that Herta frankfurters, a product of dubious appeal even for a lot of meat eaters are DELICIOUS when barbecued.

 

That's my contribution to the debate

[Webbo]

I did some work at a vegetarian burger place once he he used to bring me burger at dinner time. I have to say, if he'd told me it was meat I'd have believed me.

[Guest Col city fan]

58 minutes ago, MattP said:

In theory I would, but they will never be able to recreate the taste and texture of the finest cuts of meat.

 

I've tried some of the quorn stuff and it's not even comparable to the real thing despite some people trying to convince themselves it is.

Quorn tastes like shite.

How the Hell anyone can enjoy a quorn sausage or 'burger' is beyond me.

[foxy boxing]

If it tasted just as good then why not!

[fuchsntf]

Or nooooo. 

N01...I wouldnt trust the whole business, and what they are allowed to do, and not to do.

           Additives,and  % cental change in ingredients. Food control is almost zero now...!!!

          So called food experts are allowing shit, to go through...so No

 

N02...I come from a long line of T-rexs...There is nothing wrong with eating healthy animals,

          They eat more vegs and green than I would, plus without the animals, we would be overgrown

           With all green plants and grass, because the govt will tell us they aint got the money to 

           Farm it all, or have farmers cut it down.Let the future sunday roasts and Barbecues have their fun,

           Before they get well shovelled onto my Fork, or a good filled cob.

           Animals have a contractral agreement of nature, with all that veggie and green stuff, I thank them for

           Chomping and chewing it down, so I can enjoy their succulent and various cuts of meat which is also

           a hard worked present of nature in itself. Plus its no use letting them get too old, or we would soon see

           Them claiming benefits or even pensions.......Its like cannabis and other weed, in its natural form, its just great has it is

            has soon, has we try to refine it, it sort of becomes a dangerous addiction....n

[Captain...]

1 hour ago, Carl the Llama said:

Tbf when done properly I've served up the mince to people who are already aware I mostly cook quorn and been asked if I've just served them meat (as in "I thought you didn't use meat anymore")  

 

The 'chicken' pieces will never have the flavour or texture of meat but if you ask me they're still great in their own right, just don't think of it as 'meat'.  I'm a big fan of their flavour and juicy texture, as long as the sauce they're in passes muster you're onto a winner. 

 

The rest of their range (burgers, sausages etc.) I tend to avoid simply because they don't hold up to scrutiny in the same way as the previously mentioned 2, to me they're just bastardised attempts at replicating popular meat products for the full on veggies.

Quorn mince and mince beef is virtually indistinguishable in a chili or a bolognese. When was the last time you had a quorn sausage? I've had some recently and the sausages were nice taste, the texture a little odd but not too bad. Quorn cocktail sausages and quorn meatballs are also decent. Not tried the burgers yet, but I think I would rather a nice spicy bean burger than a quorn burger.

[Carl the Llama]

1 minute ago, Captain... said:

Quorn mince and mince beef is virtually indistinguishable in a chili or a bolognese. When was the last time you had a quorn sausage? I've had some recently and the sausages were nice taste, the texture a little odd but not too bad. Quorn cocktail sausages and quorn meatballs are also decent. Not tried the burgers yet, but I think I would rather a nice spicy bean burger than a quorn burger.

Tbf I tried one of the sausages a couple of months ago when it was on offer but it's not worth the full price just to get 4 of them, the flavour was alright but like you say the texture wasn't there, too dry.

 

I'll tell you what though - their picnic eggs aren't half bad as a light snack.

[Guest MattP]

Slightly off topic but I've often noticed a lot of people don't know how to cook meat properly anymore, which is often the reason it can taste shit.

 

People who complain about steak having had it well done or complaining their lamb isnt as tender when they blasted it for hour at 190....morons.

 

Red meat should almost always be slow cooked and not overdone, half the problem is often that, not the cut.