The first hamburger made entirely in a laboratory has cost 250,000 euros, an exaggerated investment when the cost of production in the old-fashioned way does not exceed 20 euros. However, this creation by a team of scientists from the University of Maastricht has been a real milestone for science as it is the first hamburger produced from stem cells . This advance lays the foundation for a future "test tube" market.
The meat, which was tasted in London by two culinary experts, maintains the same biological characteristics as that produced by the animal naturally, although with a significant reduction in the fat present in the muscle. It therefore has the same appearance and texture, but a slightly different taste. The researchers insist that it is not harmful to health and can be consumed without fear, since it comes from the cow's own tissue.
To create this hamburger, the team extracted stem cells from the shoulder of a cow to grow them in the laboratory . These cells, known as satellite cells, grew and multiplied over weeks. After this time, they were transferred to specific containers in which they began to group together and form small strips of muscle that were finally kneaded into the shape of the steak.
This could be the first step towards mass production of in vitro food that is respectful with the environment, and which could also help to alleviate hunger in the world.
