Yes, if it was as good as the natural version. Or meat grown on some genetically engineered “meat plant” for that matter. I like the taste of meat, and eating it makes me feel better; but I don’t really like killing animals to get it, and it’s ecologically expensive. I’d really prefer some more efficient method of getting it.
I used to work in a hot-dog making plant. I’ve *seen *vats full of meat. I don’t care where it comes from, you get a load of a giant cauldron of pink goo that used to be meat, and you’ll never eat another hot-dog.
Well, I consider that a pretty normal thing about food. Think too much about where it comes from, and you’ll lose your appetite ( at least in a society as fastidious as ours ). Plants in the field with bugs and dirt and manure and pesticides isn’t very appealing either to think about.
The majority of veggies I know refuse to eat regular yogurt because of the rennet that’s used to make the culture thrive. Yet (to my understanding) that rennet may have originally come from a cow’s stomach many years ago and just been cultured. So for those people, I’m sure this would be a no-no.
Couldn’t say yes or no - too many variables as has been pointed out above. Vat-grown animal protein slurry doesn’t sound too good but as a rather tasteless base for balogna or sausage who could tell? A sliced chunk presented as a “roast” would probably be pretty awful, although not too much worse than some of the watery insipid factory-farmed meat you can currently buy at your grocers.
So assuming there was no nutrtional reason to avoid it (excessive salt, preservatives, sugars), sure I’d eat it within limits.
Could this stuff be made remotely healthy at all? Today, processed meats have so much salt and chemicals in them you’d probably be better off as a vegetarian than eating that stuff all the time. So vat-grown sausage might be more ethical, but it doesn’t sound very good for you.
– Either it will really taste like something we call “meat,” in which case who care? And possibly who know?!
– Or it won’t, in which case the question of eating vat grown meat would be moot… And I’d either eat whatever it was they grew in those vats if it tasted good (even if it isn’t meat) or, if it didn’t. I wouldn’t.
I voted yes. I don’t think I would seek it out, or be one of the first people to try it in its experimental phase, and I might not eagerly dive into a huge slab of vat loaf, but if it had been on the market a while and someone offered me a vat-meat hors d’ouevres, I might have a nibble.