Would you eat a 'test tube' burger?
Four months ago, Mark Post, a professor of physiology at Maastricht University in the Netherlands, drew broad attention when he annoucned that he was close to producing a hamburger without a cow at his laboratory at a cost of about $330,000.
Dr. Post is literally growing meat from a single stem cell. (The cell for the meat is from the muscle of a Belgian cow that grows especially large and strong.)
While it is a complicated process, Dr. Post, whose research specialty is tissue engineering, said the science has already been developed by the medical community and the challenge now is honing the manufacturing process. He calls his innovation “no-kill meat,” but I think it might more accurately, albeit less appetizingly, be called petri dish meat.
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