How do we manipulate meat today?
Let the meat hang, for it to be tender.
The enzymes in the meat break down connective tissue and proteins, making the meat more tasty and tender.
Gassed meat for a redder color.
The gas contains 85 percent oxygen.
The gas makes the Myoglobine in the meat bind the oxygen and retain the red color longer.
Marinate meat.
Feeding cattle with linseed, it increases the fat content in the meat, whichmeans that the meat becomes more tender and more flavoursome.
Texturas. Different extracts to manipulate food, to give the desired properties.
A bowl of freshly harvested meat clouds, sparkling.
Mmm
The future Meat-o-Matic 2000?
This is a very simple and early illustration of the interactions with Meat-o-Matic 2000!
First brainstorm.
Topic for me: what kind of new ways to manipulate meat with the new Meat Maker?
Fish - Bacon?
Meat bowl?
Liquid meat?
Rapid meat prototyping!
Possible project direction
Working with the problem of people throwing away food that maybe feels old or passed the due date but is still fresh enough to make something out of.
Alternative recepies or smart food wrapping?
Just make people more aware about the food in general!
Possible project direction
I think that I want to experiment with food.
