So I can take the futuristic utopia set in the year 2062 of elaborate robotic contraptions, aliens, holograms, and whimsical inventions. I can take living high in the clouds and needing a flying car slash spaceship thingy. But please why do you have to start with burgers.
What am I talking about you ask? I’ll tell you, test tube burgers! You probably are looking confused just as I was. Well to start, there is this scientist fella’ in the Netherlands that had grown small strips of muscle tissue from a pig’s stem cells, using a serum taken from a horse fetus. Then he told everyone his team has successfully replicated the process with cow cells and calf serum, bringing the first artificial burger a step closer. In October they are going to provide a proof of concept showing out of stem cells we can make a product that looks, feels and hopefully tastes like meat.”
Although it is possible to extract a limited number of stem cells from cows without killing them, he said the most efficient way of taking the process forward would still involve slaughter.
He said: “Eventually my vision is that you have a limited herd of donor animals in the world that you keep in stock and that you get your cells form there.”
Each animal would be able to produce about a million times more meat through the lab-based technique than through the traditional method of butchery, he added.
Making a complete burger will require 3,000 strips of muscle tissue, each of which measures about 3cm long by 1.5cm wide, with a thickness of half a millimetre and takes six weeks to produce.
The meat will then be ground up with 200 strips of fat tissue, produced in the same way, to make a hamburger.
To produce the meat, stem cells are placed in a broth containing vital nutrients and serum from a cow fetus which allow them to grow into muscle cells and multiply up to 30 times.
The strips of meat begin contracting like real muscle cells, and are attached to velcro and stretched to boost this process and keep them supple.
At the moment the method produces meat with realistic fibres and a pinkish-yellow tinge, but he expects to produce more authentically colored strips in the near future.
He forecast that, with the right funding and regulatory approval, his method could be scaled up to industrial proportions within as little as ten years.
But creating different cuts, such as steaks, would be more problematic because to grow thicker strips of meat would require an artificial blood supply, he added.
The work is being financed by anonymous and extremely wealthy benefactor who he claims is a household name with a reputation for “turning everything into gold”.
He plans to ask Heston Blumenthal to cook the meat, and the anonymous financer will decide who to invite to eat it.
I don’t want my beloved food coming from a test tube. I think I will start a movement. As if farmers weren’t having enough trouble making ends meet.
It’s never going to taste as good anyway.. maybe it’ll make McDonald’s a bit more money, but if you actually enjoy quality in food, you’ll still be wanting it to have grown as nature intended.
If God didn’t intend for us to eat animals He wouldn’t have made them out of meat.