First in vitro meat served in London

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The world's first lab-grown burger was tasted in London, created from cow stem cells and developed by scientists at a Dutch institute. Food critics Hanni Ruetzler and Josh Schonwald provided feedback, noting the burger's intense flavor and meat-like texture but lacking juiciness and seasoning. Ruetzler described the consistency as perfect, while Schonwald highlighted the absence of fat, resulting in a lean mouthfeel. The burger represents a significant advancement in tissue engineering and offers potential environmental benefits by reducing the need for livestock and greenhouse gas emissions. However, critics argue that reducing meat consumption could be a simpler solution to food shortages. The production costs remain a concern, with the burger initially priced at $250,000, raising questions about the long-term viability of lab-grown meat as a sustainable alternative.
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Lab grown meat, tasted in london

World's first lab grown meat eaten in London, here's the reaction -

Upon tasting the burger, Austrian food researcher Ms Ruetzler said: "I was expecting the texture to be more soft... there is quite some intense taste; it's close to meat, but it's not that juicy. The consistency is perfect, but I miss salt and pepper."

http://www.bbc.co.uk/news/science-environment-23576143
 
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A remarkable development in tissue engineering that has resulted in an edible burger grown from stem cells taken from a cow. This is very much a first prototype and the volunteers who ate it described it as neither good nor bad (unsurprising as it lacks the appropriate fat, salt and other factors). I'm very keen to see this technology take off in the next few decades not just for the environmental benefits (far less animals to contribute to greenhouse gases and far more efficient meat production) but for the potential cross-over between in-vitro food technologies and medical tissue engineering.

Food critic Hanni Ruetzler who tasted the burger: "There is quite some intense taste; it's close to meat, but it's not that juicy"

The world's first lab-grown burger was cooked and eaten at a news conference in London on Monday.

Scientists took cells from a cow and, at an institute in the Netherlands, turned them into strips of muscle that they combined to make a patty.

Researchers say the technology could be a sustainable way of meeting what they say is a growing demand for meat.

Critics say that eating less meat would be an easier way to tackle predicted food shortages.

The burger was cooked by chef Richard McGeown, from Cornwall, and tasted by food critics Hanni Ruetzler and Josh Schonwald.

Upon tasting the burger, Austrian food researcher Ms Ruetzler said: "I was expecting the texture to be more soft... there is quite some intense taste; it's close to meat, but it's not that juicy. The consistency is perfect, but I miss salt and pepper."

She added: "This is meat to me. It's not falling apart."

Food writer Mr Schonwald said: "The mouthfeel is like meat. I miss the fat, there's a leanness to it, but the general bite feels like a hamburger.

"What was consistently different was flavour."

Prof Mark Post, of Maastricht University, the scientist behind the burger, remarked: "It's a very good start."

http://www.bbc.co.uk/news/science-environment-23576143
 
I'd try it! I don't eat much beef anymore though.
 
Scientists took cells from a cow and, at an institute in the Netherlands, turned them into strips of muscle that they combined to make a patty.

Now, is that really what they mean by a Factory Farm!
 
So is this meat grown with fetal serum, which is normally required for mammalian cell culture?

Ryan_m_b said:
I'm very keen to see this technology take off in the next few decades not just for the environmental benefits (far less animals to contribute to greenhouse gases and far more efficient meat production)
I'm not convinced this is true: that less greenhouse gases would be produced and that it would be an efficient process of meat production (how many cows need to be impregnated and fetuses aborted for one in vitro burger?). Is there any reason that it would be, or is it just an ideal vision for the future?

Remember, algae-based diets were hyped in the 50s but today with a production cost of €250/kg dry mass they are too expensive. http://www.sciencemag.org/content/329/5993/796.full The production cost of in vitro meat is even more complicated than the algae, it faces serious challenges.
 
Last edited:
Monique said:
Remember, algae-based diets were hyped in the 50s but today with a production cost of €250/kg dry mass they are too expensive...The production cost of in vitro meat is even more complicated than the algae, it faces serious challenges.
Yes, the burger costs only 250,000 $ per unit. A serious challenge for sure.
 

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