USA Today:

Using cow stem cells grown in a petri dish, the researchers have created small strips of muscle that will be mixed with blood and artificially grown fat to make a hamburger, the BBC writes. Celebrity chef Heston Blumenthal is being courted to cook “a golf ball-size of this stuff,” physiologist Mark Post of Maastricht University said at a news conference Sunday in Vancouver, British Columbia, at the annual meeting of the American Association for the Advancement of Science.

Proof of the concept isn’t cheap: about $330,000, provided by an anonymous investor. As with all inventions, the costs would drop dramatically once commercialized.

So-called test-tube meat is being developed to slash the environmental impacts of factory farming, improve consumer health and lessen the suffering of animals.

Originally posted by Angela Shupe on May 20, 2014 in News.


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