Journal piotru's Journal: Future Meat 2
Animal husbandry takes too much space and emits too much polluting waste to feed the growing human population (just perhaps, anyway). Thus, the tissue culture comes to rescue.
Meat 1.0 - Muscle cell suspension or tissue layers without muscle characteristics.
Meat 2.0 - Actual muscle.
Meat 3.0 - Headless, skinless animal incubated in liquid culture, skeletal muscles exercised by excitation of central nervous system.
Meat 3.1 - As above, with periosteum disintegrating on demand for easy tissue separation. Think leaf abscission in autumn.
Meat 4.0 - Meat dishes grown ready for thermal processing (onion and pepper tissue included).
Bon appetit!
Further developments... (Score:1)
Meat 5.0: meat cultured on a intelligent automaton constantly on the move for molecules he can process into meat. The device powers itself by using the energy stored in the by-products of the meat culture. The complexity of the reaction producing the meat confers it a much more interesting flavor compared to meat produced through an uniform, linear process. Codename grazing cow.