Would You Eat Meat That’s Grown in a “Carnery”?

Posted by Tina

“In a small laboratory on an upper floor of the basic science building at the Medical University of South Carolina, Vladimir Mironov, M.D., Ph.D., has been working for a decade to grow meat. A developmental biologist and tissue engineer, Dr. Mironov, 56, is one of only a few scientists worldwide involved in bioengineering “cultured” meat. It’s a product he believes could help solve future global food crises resulting from shrinking amounts of land available for growing meat the old-fashioned way … on the hoof. Growth of “in-vitro” or cultured meat is also under way in the Netherlands…” –Reuters

The required funding for such a project is estimated to be about a billion bucks. So far funding in the US hasn’t materialized. The good doctor is now spending most of his talents and energies working on how to grow human tissue and organs.

Would hot dogs and sausage still have carry the same ick factor for some of the more squeamish among us?

Also, can one of you science types out there can tell me what the difference would be in growing a human heart, or liver, and growing a pot roast or filet mignon?

I think I’d rather be saved by this mans work than eat it…how ’bout you?