Cattle Cloned from Dead Animals to Produce ‘That Memorable Taste’
August 16th, 2010Bon Appétit!
Via: BBC:
Some of the cattle cloned to boost food production in the US have been created from the cells of dead animals, according to a US cloning company.
Farmers say it is being done because it is only possible to tell that the animal’s meat is of exceptionally high quality by inspecting its carcass.
US scientists are using a variety of techniques to assess which animals have exceptional qualities.
These attributes include meat quality, productivity or longevity.
These exceptional animals are cloned to be used as breeding stock, with the aim of raising the quality of herds on beef, dairy and pig farms in the US.
There is a long tradition of resurrecting dead animals for cloning – Dolly the sheep being a case in point.
The head of the leading US animal cloning company has said that European farmers will fall behind the rest of the world unless they are allowed to use such techniques to improve the productivity of their livestock.
The aim of livestock cloning is to clone the best animals to produce the best beef.
But some cattle farmers believe it is impossible to pick the best quality animals until their meat has been properly analysed.
That is why there are cloned bulls here that have been produced from the cells taken from the carcasses of dead animals.
Brady Hicks of the JR Simplot company in Idaho said his organisation was among many that had tried out the technique successfully.
“The animals are hanging on a rail ready to go to the meat counter,” he told BBC News.
It’s Pottinger’s cats experiment in action. The mistreated animals eventually degenerate over successive generations, making them obviously less “tasty”.
So in our era of Industrial Science, which values only band-aid solutions, the answer is to loop-back to some preceding generation that wasn’t so nasty tasting….that didn’t need such a strong cocktail of taste-enhancers and smell-ameliorates to make it palatable.