There’s a saying about breakfast: Eggs are a contribution but bacon takes commitment.

Scientists may change that. They’re perfecting pork made from pig stem cells.

The results so far are squishy and a little low in protein, but promising for hot dogs.

The possible (repeat: possible) environmental benefits are eye-opening. If livestock raising could be cut way back, greenhouse gas emissions, land use and water use might drop by 95 percent.

Of course, there could be other ramifications: Health effects of eating engineered meat will be carefully watched.

At any rate, keep an eye out for specials on lab chops.

Image © Minute | Dreamstime.com

By Keith

This entry was posted on Wednesday, January 20th, 2010 at 3:49 pm and is filed under Pigs. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.