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Posted: Tue Feb 10, 2009 6:38 pm
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Posted: Tue Feb 10, 2009 8:47 pm
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Posted: Tue Feb 10, 2009 9:27 pm
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Posted: Tue Feb 10, 2009 9:59 pm
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Posted: Thu Feb 12, 2009 10:16 am
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Posted: Sun Mar 22, 2009 9:34 am
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Posted: Sun Mar 22, 2009 10:06 am
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Posted: Thu Apr 02, 2009 12:48 pm
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Posted: Thu Apr 02, 2009 6:27 pm
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The_Light_Of_Zeal Lately I hear PETA is taking something into this manufactured meat. Shmeat the name comes from a combination of "s**t" and "meat." Petri dish meat it seems is going to be used to replace animal slaughtering it seems. PETA isn't making the stuff, but sponsoring the scientists that are.
What's most amusing is that a lot of meat out there is...well, Shmeat. There literally is s**t in the meat, particularly beef that I am aware of, but I'm sure it the same with most meats. It's not something PETA came up with, this is from bad and unsanitary meat slaughtering/manufacturing/whatever you call it. If you read a book by the name of Fast Food Nation, you'll probably not want to eat much fast food anymore. I know I don't. I still do now and then, but I still try to avoid it more so than before. It goes in to the entire fast food industry, including where the food comes from. Here's an excerpt from it on totally different product you commonly find at places like McDonalds and such.
Quote: A typical artificial strawberry flavor, like the kind found in a Burger King strawberry milk shake, contains the following ingredients: amyl acetate, amyl butyrate, amyl valerate, anethol, anisyl formate, benzyl acetate, benzyl isobutyrate, butyric acid, cinnamyl isobutyrate, cinnamyl valerate, cognac essential oil, diacetyl, dipropyl ketone, ethyl acetate, ethyl amyl ketone, ethyl butyrate, ethyl cinnamate, ethyl heptanoate, ethyl heptylate, ethyl lactate, ethyl methylphenylglycidate, ethyl nitrate, ethyl propionate, ethyl valerate, heliotropin, hydroxyphenyl-2-butanone (10 percent solution in alcohol), a-ionone, isobutyl anthranilate, isobutyl butyrate, lemon essential oil, maltol, 4-methylacetophenone, methyl anthranilate, methyl benzoate, methyl cinnamate, methyl heptine carbonate, methyl naphthyl ketone, methyl salicylate, mint essential oil, neroli essential oil, nerolin, neryl isobutyrate, orris butter, phenethyl alcohol, rose, rum ether, g-undecalactone, vanillin, and solvent. http://www.rense.com/general7/whyy.htm Just a small part of this. But this is not the entire thing from the book.
The unique thing is that petri-dish manufactured meat, even on a grand scale, would probably be more sanitary and safer to consume than currently used techniques. It also presents the opportunity to produce cheap versions of otherwise expensive meats, aside from long term cheapness compared to traditionally grown meat. (You don't need to grow a cow, just dump "bacterial food" into a tank or something like that and have it in weeks instead of months.)
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Posted: Wed Apr 08, 2009 11:06 am
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Posted: Thu Apr 23, 2009 9:27 am
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Posted: Thu Apr 23, 2009 10:48 am
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Posted: Sat Apr 25, 2009 8:25 am
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Posted: Sun May 03, 2009 11:01 am
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Posted: Thu May 07, 2009 11:16 am
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