The Dutch professor presented to the scientific community a piece of muscle tissue about 2 cm long, 1 cm wide and about 1 mm thick, grown in laboratory conditions
The sample was presented February 19 in Vancouver at the annual meeting of the American Association for the Advancement of Science (AAAS). The presentation was led by the creator of artificial meat - professor at Maastricht University Mark J. Post.
Recall that Post was the first in the world to grow a fragment of the skeletal muscle of a pig in the laboratory, it was in 2009. Now Mark successfully repeated that experiment, but with biomaterial taken from a cow. Thus, the scientist is close to the creation of synthetic beef - the main component of the in vitro hamburger that Post will soon intend to create. According to the researcher, the test sandwich will be ready this fall.
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“In October, we're going to show a proof of concept and show that stem cells can be made into a product that looks and feels like meat and also hopefully tastes like meat,” the professor said.
It is expected that to create a full-size burger, it will take about 3,000 strips of muscle tissue 3 cm long, 1.5 cm wide and 0.5 mm thick. Each strip will take six weeks to produce. The first test tube hamburger will cost about 250 thousand euros, the work is financed by an anonymous benefactor.