Yummeroo “The burgers are done guy’s come n git it.”
The ‘Frankenburger’ tastes GOOD: World’s first test-tube patty is sampled in London – and ‘it tastes of meat but could be juicier’
- The 142g patty cost £250,000 to make and consists of meat grown in a lab
- Total of 20,000 strips of meat were grown in petri dishes in the Netherlands
- The artificial meat was electrically stimulated to bulk up the ‘muscle’ and then blended with 200 pieces of lab-grown animal fat
- Red beetroot juice and saffron added to provide authentic beef colouring
- It has also been revealed that one of the burger’s financial backers is computer entrepreneur, and Google co-founder, Sergey Brin
Scientist-turned-chef Professor Mark Post produced the burger from 20,000 tiny strips of meat grown from cow stem cells.
He believes it could herald a food revolution and expects artificial meat products appearing in supermarkets in as little as 10 years.
The demonstration was originally planned for October last year, with celebrity chef Heston Blumenthal cooking the burger for a mystery guest.
The burger was fried in a pan and served to two volunteers – US-based food author Josh Schonwald and Austrian food researcher Hanni Ruetzler.
It has also been revealed that one of the burger’s financial backers is computer entrepreneur and Google co-founder Sergey Brin.
Professor Post’s team at the University of Maastricht in the Netherlands conducted experiments which progressed from mouse meat to pork and finally beef.
Before the burger was cooked, he said: ‘What we are going to attempt is important because I hope it will show cultured beef has the answers to major problems that the world faces.
‘Our burger is made from muscle cells taken from a cow.
The raw ingredients are 0.02in (0.5mm) thick strips of pinkish yellow lab-grown tissue.
Professor Post was confident he could produce a burger that was almost indistinguishable from one made from a slaughtered animal.
And perhaps he wasn’t far off. After taking a mouthful, taster Ms Ruetzler said: ‘I was expecting the texture to be more soft… I know there is no fat in it so I didn’t know how juicy it would be.
‘It’s close to meat. It’s not that juicy. The consistency is perfect (but) I miss salt and pepper!’
Professor Post pointed out that livestock farming is becoming unsustainable, with demand for meat rocketing around the world.
Unveiling the research last year at a science meeting in Vancouver, Canada, he said: ‘Meat demand is going to double in the next 40 years. Right now we are using 70% of all our agricultural capacity to grow meat through livestock.
I am not sure if I could ever really enjoy lab grown meat. It sure does not look all that tasty.
See the finished product and video at the link below.