New hope for slaughtered Poultry

Laboratory methods may soon be on a path of putting an end to the cruelty of killing and still allow us pleasurable meals.

The Good Food Institute announced that this week 2 companies GOOD MEAT & UPSIDE FOODS received landmark grants of inspection from USDA allowing them to sell cultivated chicken products in the USA.

The USA is now the 2nd country in the world [after Singapore] where meat made from cells is available to consumers.

In the USA, to end the slaughter, biopsies involving chicken cells and even feathers with the exclusion of the entire fowl is the latest method. No more white-coated scientists peeping into Petri dishes, rather they will be walking between huge vats, amino acids being part of this evolution.

Most readers will be aware of the components of non-meat products, but just a reminder that the common burger could be filled with a concoction of beans, peas, lentils, potato and grains like quinoa and for a softening effect, coconut oil could well be included, plus beet juice for the colour; the idea being the exclusion of blood.

One special ingredient, named Heme which contains iron will give a “meaty“ taste – pretty much essential for the newcomers giving up the “bloody” original!

Perhaps the following could, with some imagination, have become a burger.

In London in 1747, tasty “titbits” such as ground beef, suet, pepper, cloves, nutmeg and garlic were topped off with a drizzle of rum and then spread onto toast.

However, apparently, a precursor to the current burger has German origins dating back to 1869 when a meaty patty on bread named  “rundstuck“ became a favourite.

These, modified I would imagine, became popular in the USA in 1870.

Has the burger evolved somewhat? Some Australians will give the thumbs up. In the city of Melbourne, “The Royal Stacks “ has taken 1st Prize stacked with beef, salad cuts, cheddar cheese, pickles and a signature sauce.

Hopefully, our travelling readers will give it a try!

With worldwide meat consumption expected to double by 2050, this is a critical step towards achieving climate goals and building a more sustainable food system. Let’s watch out for future developments in the exciting space