Kitchen meat incubator

Kitchen meat incubators may permit homemakers the option of synthesizing their own in vitro meat products for either personal use or as a part of a distribution network for a home-based business.
People who don't live within a reasonable walking distance to a supermarket or who cannot use mass transit to get to a supermarket will benefit from Dr. Koert van Mensvoot's method of incubating meat. As of April 2013, scientists are still developing the process. Developing countries like Zimbabwe in addition to economically disadvantaged regions of developed countries may also see greater food security levels where only a few affordable crops can currently be grown.
Summary
A set of pre-programmed options allow people to control the size, shape, and texture of the meat that they produce at home without the need to kill animals and through the use of animal DNA. Cheap models simply do the growing of the meat while top-end models would allow users to share in vitro meat recipes to each other through the Internet. Specially designed incubators may be able to incubate meat in rustic looking shapes like traditional sausages and cured hams. Conventional meat products will become very expensive as the reaches nine billion people by the year 2050. Various longer-term estimates predict further growth, stagnation, or even overall decline in the global population by 2150. A tiny sample of products that could be created through a kitchen meat incubator would be steak and sausages along with meatballs for a spaghetti meal. The flesh of the meat could be customized to a person's liking. As it incubates in vitro meat products for consumers and producers alike, the legality of this product in certain jurisdictions is questionable.
Currently, the production and distribution of meat products is dependent on butchers with a skilled level of education in addition to greengrocers and massive levels of chemicals to deliver the product from more than away so that the product is no longer considered to be local. Once kitchen meat incubators have become socially accepted, they will bring a permanent end to meat markets and butchers. Cheap fuel found during the 20th century made farming enterprises profitable and conventional meat products affordable to most of the working class. Traditional livestock farming operations have recently been suffering due to the rising cost of gasoline and electricity. In recent years, these drastic increases in farm operation costs also have skyrocted the price of conventional meat products along with other food products. "Modern" agriculture methods using tractors, pesticides, and artificial fertilisers are becoming less sustainable. while powdered meat, "meat paint" and meat directly grown from kitchen meat incubators may by purchased by male principal grocery shoppers.

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