Denchi wrote:
The same way that you might find flaws with the original process of cloning. But nothing said here, so far, has anything to do with the actual process of cloning.
Eternus wrote:
A cloned cow wouldn't have any more additives or chemicals than a non-cloned cow. They would be the same for the most part. This is meat we are talking about, not vegetables. All meat ever needs is a preservative at most. The beef from a cloned cow would be identical in every sense of the word to a regular cow's beef.
Also a different little fact if you didn't already know, cloning isn't 100% identical, some will be different, in which way we don't know.
The team also studied clones of the offspring of a prizewinning Japanese bull famed for his superior marbling -- the blend of fat and muscle that contributes so much to a steak's quality. Of more than 100 measures, more than 90 percent were virtually identical for the clones and conventional animals. Of the dozen tests on which clones scored differently, most showed they had higher levels of fats or fatty acids in various cuts -- traits valued by many consumers, the researchers reported. That reflects the high fat levels in the bull that sired the cloned animal -- one of the reasons that semen from that bull has been used to produce more than 165,000 offspring by standard in vitro fertilization methods.
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