A problem with mass-grown meat cells is that they lack natural immune systems killing bacteria and keeping them healthy and so they will have to add antibiotics to the tanks. It is difficult to keep large tanks bacteria-free and the conditions that make the meat cells grow will also make the bacteria grow. Unlike wine making where the alcohol kills the non-important microorganisms, and industry food processing where the tank duration is very short (cheese making for example), when you grow meat cells it takes many weeks.

Also unlike natural red meat which has veins and capillaries running through it to carry immune system antibiotic organisms, vat-grown meat cells will pack densely as they grow by splitting, which means artificial antibiotics will not reach the deep parts. If you grow cells suspended in fluids to enable nutrients and antibiotics to the cells, you end up with a meat-mush you then have to compact into a mass nothing like a steak. Meat naturally is fibrous but grown cells will not have that structure but be a mass like Cheese Whiz or a pate.

Other issues:

1. You have to remove waste products from vat cells as they grow over weeks. This is not easy and not merely filtering the fluid.
2. Natural meat cells grow from being exercised, but you can't exercise cells floating in a vat.
3. Natural red meat develops fat layers but synthetic red meat will lack that and not taste the same. No Wagyu synthetic meat possible.
4. An except to this is poultry. I think we will succeed in synthesizing chicken white meat (not eggs though).

As a student I was part of research on this at Caltech 50 years ago. We made 'pink milkshakes' out of rats in a blender in the process.

A problem with mass-grown meat cells is that they lack natural immune systems killing bacteria and keeping them healthy and so they will have to add antibiotics to the tanks. It is difficult to keep large tanks bacteria-free and the conditions that make the meat cells grow will also make the bacteria grow. Unlike wine making where the alcohol kills the non-important microorganisms, and industry food processing where the tank duration is very short (cheese making for example), when you grow meat cells it takes many weeks.

Also unlike natural meat which has veins and capillaries running through it to carry immune system antibiotic organisms, vat-grown meat cells will pack densely as they grow by splitting, which means artificial antibiotics will not reach the deep parts. If you grow cells suspended in fluids to enable nutrients and antibiotics to the cells, you end up with a meat-mush you then have to compact into a mass nothing like a steak. Meat naturally is fibrous but grown cells will not have that structure but be a mass like Cheese Whiz or a pate.

Other issues:

1. You have to remove waste products from vat cells as they grow over weeks. This is not easy and not merely filtering the fluid.
2. Natural meat cells grow from being exercised, but you can't exercise cells floating in a vat.
3. Natural meat develops fat layers but synthetic meat will lack that and not taste the same. No Wagyu synthetic meat possible.
4. An except to this is poultry. I think we will succeed in synthesizing chicken meat (not eggs though).

As a student I was part of research on this at Caltech 50 years ago. We made 'pink milkshakes' out of rats in a blender in the process.

A problem with mass-grown meat cells is that they lack natural immune systems killing bacteria and keeping them healthy and so they will have to add antibiotics to the tanks. It is difficult to keep large tanks bacteria-free and the conditions that make the meat cells grow will also make the bacteria grow. Unlike wine making where the alcohol kills the non-important microorganisms, and industry food processing where the tank duration is very short (cheese making for example), when you grow meat cells it takes many weeks.

Also unlike natural meat which has veins and capillaries running through it to carry immune system antibiotic organisms, vat-grown meat cells will pack densely as they grow by splitting, which means artificial antibiotics will not reach the deep parts. If you grow cells suspended in fluids to enable nutrients and antibiotics to the cells, you end up with a meat-mush you then have to compact into a mass nothing like a steak. Meat naturally is fibrous but grown cells will not have that structure but be a mass like Cheese Whiz or a pate.

Other issues:

1. You have to remove waste products from vat cells as they grow over weeks. This is not easy and not merely filtering the fluid.
2. Natural meat cells grow from being exercised, but you can't exercise cells floating in a vat.
3. Natural meat develops fat layers but synthetic meat will lack that and not taste the same. No Wagyu synthetic meat possible.

As a student I was part of research on this at Caltech 50 years ago. We made 'pink milkshakes' out of rats in a blender in the process.

A problem with mass-grown meat cells is that they lack natural immune systems killing bacteria and keeping them healthy and so they will have to add antibiotics to the tanks. It is difficult to keep large tanks bacteria-free and the conditions that make the meat cells grow will also make the bacteria grow. Unlike wine making where the alcohol kills the non-important microorganisms, and industry food processing where the tank duration is very short (cheese making for example), when you grow meat cells it takes many weeks.

Also unlike natural meat which has veins and capillaries running through it to carry immune system antibiotic organisms, vat-grown meat cells will pack densely as they grow by splitting, which means artificial antibiotics will not reach the deep parts. If you grow cells suspended in fluids to enabl nutrients and antobiotics to the cells, you end up with a meat-mush you then have to compact into a mass nothing like a steak. Meat naturally is fibrous but grown cells will not have that structure but be a mass like Cheese Whiz or a pate.

Another problem is that you have to remove waste products from vat cells as they grow over weeks.

Finally, natural meat cells grow from being exercised, but you can't exercise celsl floatig ni na vat.