At the Maastricht University in the Netherlands in August, a scientist, Mark Post, finally brought to the public attention, the first-ever laboratory produced beef burger. Post and a team of researchers carried out five-years of research on artificial beef before going public in London. The burger was prepared from cultured beef and is deemed to be 100% lean.
The Taste
Present at the first cooking of the synthetic burger was a food scientist who sampled the artificially produced beef burger. In his review, the product was characteristic of a hot and crunchy texture, and tasted like beef. On the downside, the meat lacked the intense flavor of natural meat. In his defense, Post was pleased about the safety of the product and hoped to develop an artificially produced fat meat.
The Production Process
They estimate the cost of the research and development of the product at $337,850 that they sourced from private donations. Dubbed as the in vitro meat, the process involves culturing of muscle cells obtained from live beef cattle. The cells are then nourished with fetal bovine serum and antibiotics that facilitate the cell multiplication and creation of strands of muscle tissue. For the production of the sample artificial beef burger, Post and his team combined 20,000 muscle tissue strands.
The Future of Synthetic Meat
The research team attributes their efforts to the need for mitigating the global impact of meat production. With their artificially produced product, they intend to lower water consumption, land and energy use, as well as methane and carbon dioxide emission, commonly in meat production.
Although they have so far managed to produce a significantly small amount of artificial beef, they intend to carry out an extensive nutritional assessment that would see mass availability of cultured meat within the coming 10-20 years.
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