Moore's Law of MeatDue to rapid advances in food science, the am...
Moore's Law of MeatDue to rapid advances in food science, the am... Moore's Law of Meat
Due to rapid advances in food science, the amount of valuable meat that is required to build a fully-functioning hamburger has been declining drastically in the past several decades. Accorging to McDonald's co-founder Gordon E Moore, the total meat content of a marketable hamburger should continue to follow an exponentially-declining curve for many years to come. As of 2005, the meat layer need be no thicker than 90 nanometers. Restaurant technicians have projected that 60 nm meat thickness is now technologically feasible, and should be out on the market by the end of the year.The Scary Uncertain Future
Of course, when hamburger meat eventually reaches the thickness of a single electron, the dreaded laws of quantum cheddardynamics must be taken into account somehow. Popular pessimistic prognosticators have been predicting that hamburger technology must hit an impassable wall at this point; only time will tell.
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