How small a sample is sufficient to grow lab-meat on a commercial scale?
Is the original sample of flesh taken from the animal without causing it pain or suffering?
What kind of life does the animal lead after donating its genetic material?
Would different samples be taken from different parts of the animal in order to grow specific types of muscle fibre, or other edible structures such as liver, heart, tongue, kidneys, intestines?
Since gelatine is made from hooves and cartilage, would it also be vat grown from live samples?
Or does the growth come from stem cells in a placenta - somehow able to grow all parts of the animal? If so, what stops the lab-grown flesh from growing into a sentient being?
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On the levels of nutrition and palatability...
Given that free-range grass-fed meat is high in Omega 3 but factory-raised grain-fed meat has none - what differences could one expect to find in the nutrition levels of the lab-grown product?
How is the degree of marbling or fat content affected?
Given that wild caught game is always much tastier than the same species of animal raised domestically, how might the flavour and texture of lab-grown meat differ?
