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I was mostly thinking about taste and texture. I never even considered that the CO2 impact might be worse. That sucks.
From what I’ve read lab grown meat is mushy, like a chicken nugget, because it’s basically a paste that’s extruded into a steak like shape. Been a few years since I’ve read up on it though so maybe they have a new way of dealing with it
They’ve been making many strides in terms of texture. Last I saw, they were completely growing cell cultures that produced a ground-beef like texture and look.
Yeah exactly, ground beef or extruded/separated meat texture.
Same problem that companies like impossible and beyond can’t overcome. The structure of muscle tissue (eg a steak or chicken breast) is tremendously difficult to replicate and that texture is what people love
It’s still a great thing for animal welfare
Lab grown chicken is apparently fantastic, taste and texture wise
Is it because we already like chicken nuggets?
