In Vitro Grown Meat 'Nearly Possible'

I don't get the yuck factor.

To me a slaughtered animals is about as yucky as it can be. Even more so when combined with the slaughter house And even more so if you consider some things like the floors and skinn processing.

There's also the hanging of the meat and for instance things like hams which have hanged around to develop flavour or whatever for three (?) years and such. I guess they keep the flies out but it looks very old and "half-rotten" with black spots and ugly surface.

Imho something fresh rather than an old body stored long after death seem fresher and less discusting. Scavaging isn't my idea of fresh and little yuckiness.

Something grown in a clean environment (though of course the bodies of the animals are likely good at keeping themself clean except for some parasites and such) imho seem less yucky and if you've got some compassion for others that's even better.

What I personally wonder is if it's still grown in bouillon made of animals because then the difference isn't all to big. You still need to kill animals and use them in the process. But then again they likely could use some scraps to make that one to get better effectiveness.

For me personally there may still be some mental issue due to what it is even if no animal had to die and the cells wasn't grown on an animal based diet/medium. That may not make much sense though, and having a protein based staple for your diet would be very convenient.

Source: http://rss.slashdot.org/~r/Slashdot/slashdotScience/~3/VIgMQfN6gB4/story01.htm

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