Scientists have been working on this one for years. Growing meat from stem cells. Stem cells used from the slaughter house floor is what makes this scary. Just thinkwhere Mad Cow Disease started. Diseased meat leftovers being fed to cattle.
Some people argue that itwill save animal lives from the huge numbers that are slaughtered every year for human consumption. Others think it will keep starving nations of the world from dying of hunger. In 2003 the University of Western Australia was growing kidney-sized steaks from pig and lamb stem cells, with funding from NASA.
It takes just two weeks to grow pig stem cells into muscle fibers. Muscles that have never been used or worked out are a gooey mess of flesh and do not contain the fiberous tissue that we are used to eating. The idea is to stretch the tissue to move it back and forth, resembling the use of regular muscles on a live animal, to get the tissue to transform from flub.
Some multi-national restaurant chains are apparently already using this for "meat" in their chicken nuggets. The idea is that you can also add omega-3 and vitamins to the mix.
This lab-meat may arouse consumer opposition, so be on the look out for the big corporations and their "clever wording" usage, to describe it. Synthetic eggs may be next !! Read the labels.
http://video.foxnews.com/v/4521851/would-you-eat-burgers-grown-in-petri-dish/
Showing posts with label mad scientists. Show all posts
Showing posts with label mad scientists. Show all posts
Sunday, March 25, 2012
Thursday, March 10, 2011
Scientists have 'discovered' that chickens are capable of empathy
They seemed to believe that only humans have emapthatic tendancies. They obviously haven't observed the concerns a cow has for a calf which is in pain, or a bitch for a dying pup, or one of our guardian dogs for a hen or sheep which is in trouble.
Who funds these turkeys!!!!!
If you can be bothered, have a look at
http://www.telegraph.co.uk/science/science-news/8370301/Chickens-are-capable-of-feeling-empathy-scientists-believe.html
Friday, May 25, 2007
Is vertical farming the answer?
The mad scientists are at it again! The great minds of the world reckon that by the year 2050, nearly 80% of the earth's population will reside in urban centers. Applying conservative estimates to current demographic trends, the human population will increase by about 3 billion people. More than 300 million hectares of new land will be needed to grow enough food to feed them. So what do the mad scientists think up as the solution?
The Vertical Farm. Have a look at www.verticalfarm.com and see if you think it's a crock.
The Vertical Farm. Have a look at www.verticalfarm.com and see if you think it's a crock.
Sunday, March 11, 2007
Featherless Chickens - where will the mad scientists go next?
The creation of featherless chickens must seem like a dream come true for KFC and all involved in the huge broiler chicken industry. Apparently after years of research, scientists are just about ready to launch the featherless chicken onto the market.
Here's part of a report from the World Poultry magazine:
'In 1954, the American researchers Abbott and Asmundson found several featherless
mutants among New Hampshire chicks that hatched at the University of California
at Davis. The mutation, named “Scaleless”, has been bred and maintained since then in
Davis and in several other research institutions.
The Scaleless line, like its New Hampshire origin, is, according to Prof. Cahaner “a good egg-producer but with a small body and not much of a meal.”
Prof. Cahaner started 12 years ago to pursue his interest in the “naked neck” and “frizzle” genes that reduce the feather coverage of chickens, and a few years ago he came across the idea of
using the scaleless mutant to breed a completely featherless broiler. In an interview
with World Poultry, he said that the idea was to backcross the small scaleless chickens
into a large, fast-growing broiler line in order to develop, “featherless broiler chickens
which grow as fast as the commercial feathered-covered broilers that reached the
marketing weight of 2-2,5 kg in just six weeks.” He noted that intensive breeding of
fast-growing broilers started some 60 years ago. “Twenty years ago broilers reached the
marketing weight at about 9 weeks. Today, broilers reach that stage after six weeks,
which has an enormous economic advantage.”
The featherless broilers created by Prof. Cahaner have apparently been bred using conventional crosses between scaleless chickens and commercial broilers, followed by backcrossing and selective breeding. “We did not employ any genetic engineering procedures in breeding the featherless broiler. The skin of the naked chicken is a normal skin, but
with no feather follicles and no subcutaneous fat”, Cahaner noted. The Israeli geneticist
added that in the late 1970s, featherless broilers were bred and evaluated at
the University of Connecticut but, he explained, “these broilers did not grow as fast
as commercial broilers do today and for them overheating had not yet emerged as a
serious problem, hence they were not considered useful at that time,” as he was quoted
in The New York Times."
Don't know about you, but it looks like a crock to me!
Here's part of a report from the World Poultry magazine:
'In 1954, the American researchers Abbott and Asmundson found several featherless
mutants among New Hampshire chicks that hatched at the University of California
at Davis. The mutation, named “Scaleless”, has been bred and maintained since then in
Davis and in several other research institutions.
The Scaleless line, like its New Hampshire origin, is, according to Prof. Cahaner “a good egg-producer but with a small body and not much of a meal.”
Prof. Cahaner started 12 years ago to pursue his interest in the “naked neck” and “frizzle” genes that reduce the feather coverage of chickens, and a few years ago he came across the idea of
using the scaleless mutant to breed a completely featherless broiler. In an interview
with World Poultry, he said that the idea was to backcross the small scaleless chickens
into a large, fast-growing broiler line in order to develop, “featherless broiler chickens
which grow as fast as the commercial feathered-covered broilers that reached the
marketing weight of 2-2,5 kg in just six weeks.” He noted that intensive breeding of
fast-growing broilers started some 60 years ago. “Twenty years ago broilers reached the
marketing weight at about 9 weeks. Today, broilers reach that stage after six weeks,
which has an enormous economic advantage.”
The featherless broilers created by Prof. Cahaner have apparently been bred using conventional crosses between scaleless chickens and commercial broilers, followed by backcrossing and selective breeding. “We did not employ any genetic engineering procedures in breeding the featherless broiler. The skin of the naked chicken is a normal skin, but
with no feather follicles and no subcutaneous fat”, Cahaner noted. The Israeli geneticist
added that in the late 1970s, featherless broilers were bred and evaluated at
the University of Connecticut but, he explained, “these broilers did not grow as fast
as commercial broilers do today and for them overheating had not yet emerged as a
serious problem, hence they were not considered useful at that time,” as he was quoted
in The New York Times."
Don't know about you, but it looks like a crock to me!
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