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Daily Mail
July 28, 2013
- The artificial burger will be cooked and served for the first time this week
- It cost in the region of £250,000 to produce the prototype
- The 5oz beef burger is grown from the stem cells of one cow
- Creator Professor Mark Post believes the development could help solve problems in the meat industry
The world’s first test tube burger will be served at an exclusive London venue this week – with a price tag of £250,000.
The 5oz burger is made of synthetic meat grown from the stem cells of a cow.
Scientist Mark Post, from Maastricht University, believes the development could help solve problems in the meat industry.
He told The Independent on Sunday: ‘Right now, we are using 70 per cent of all our agricultural capacity to grow meat through livestock. You are going to need alternatives. If we don’t do anything meat will become a luxury food and will become very expensive.’
A four-step technique is used to turn stem cells from animal flesh into a burger.
First, the stem cells are stripped from the cow’s muscle.
Next, they are incubated in a nutrient broth until they multiply many times over, creating a sticky tissue with the consistency of an undercooked egg.
This ‘wasted muscle’ is then bulked up through the laboratory equivalent of exercise – it is anchored to Velcro and stretched.
Finally, 3,000 strips of the lab-grown meat are minced, and, along with 200 pieces of lab-grown animal fat, formed into a burger.
The process is still lengthy, as well as expensive, but it could take just six weeks from stem cell to supermarket shelf.
His work is funded by the Dutch government, as well as an anonymous donation of 300,000 euros – but it remains to be seen, however, whether the pioneering development will find favour with a public that likes to think of its chops, steaks and sausages as having their roots in nature, rather than in test-tubes.
He first attempts involved mouse burgers. He then tried to grow pork in a dish, producing strips with the rubbery texture of squid or scallops, before settling on beef.
