A food writer who is US-based, Josh Schonwald, gets to taste world’s 1st burger with beef grown in lab, during one launch event within west London, at 5th Aug. This burger is result of many years of the research by Mark Post, a Dutch scientist and vascular biologist in Maastricht University, currently working in order to show that how the meat grown within petri dishes may one day turn out to be true alternative for the meat that is from livestock.

From London — After some years of the research as well as weeks of the buildup, on Monday, taste testers eventually bit into the burger created by stem cells within one culture dish instead of meat from any store or farm.

This burger got cooked with reporters watching it and it was by the author who is Chicago-based and the writer on food Josh Schonwald as well as Hanni Rutzler, the food researcher from Australia that it was taste-tested.

Though they did struggle to decide if they liked its taste, both got pleasantly surprised regarding its texture and the juicy-ness given absence of the natural fats.

Schonwald said, “It wasn’t unpleasant.”

Rutzler commented, “There is quite some intense flavor,” and also added that the burger needed seasoning.

Also, she said, “The surface of the meat was crunchy — surprisingly. The taste itself was as juicy as meat can be, but different. It tastes like meat, not a meat substitute like soya or whatever.”

Funding By The Co-Founder Of Google:

Monday’s tasting of high-profile at the Riverside Studios of West London, broadcast online through streaming video, did serve as public unveiling meant for strain of the “cultured beef” being developed by Maastricht University physiologist, Mark Post. Post declared taste test to be a success.

Working on it since 2008 for producing one palatable product of food from the muscle cells grown in lab and aided by $330,000 donation from co-founder of Google and the entrepreneur, Sergey Brin, Post and the other scientists view the meat from test-tube as means for heading off what can become one food crisis globally.

The Video:

Using the stem cells of cattle as well as other ingredients, one scientists’ group appears to be working for convincing world that meat which is friendlier environmentally is required and could be produced in lab.

Production of meat already needs more than 1/2 of world’s estimated capacity for agriculture and the experts think that this proportion is thought to grow quite dramatically during the coming decades, because of the demand for the meat which is further fueled by the increased affluence of China as well as other countries. The studies show that the methods of production of meat that’s lab-grown could be much energy-efficient as well as result in the lower emissions of greenhouse-gas gases than the usual livestock farming. The artificial meat will also eliminate need of raising and slaughtering billions of the farm animals.

Methods acquired by Post still require cattle, for contributing stem cells and serum of fetal calf which feeds muscle cells. Though, cells could be extracted by live cattle by doing a biopsy. Also, Post says that one sample can be used in creating around 20,000 tons cultured beef.

The Lab-Burger’s Recipe:

This process does involve nurturing extracted cells in order that they could grow into some little strands of the muscle tissue within culture dishes. This takes around 20,000 such strands for creating a hamburger. Muscle cells, for the tasting on Monday were then mixed with the other ingredients, like salt, red beet juice, bread crumbs (that’s for texture and taste), egg powder and saffron for producing one patty of 5-ounce. The patty then was fried within pan, seasoned by way of salt & pepper, and afterwards presented to tasters.

According to tasters, burger was quite edible and also had texture of some other meat though more work still was required for improving the taste.

Schonwald, the food writer said,

“There is leanness to it. The absence of fat is what makes it taste different.I would say it is somewhere on the spectrum between a Boca Burger [soy burger brand] and McDonald’s. The absence of fat makes a big difference. It has the texture, which I was not expecting. It was like an animal-protein cake.”

According to Post, he wouldn’t let any chef or reporter the chance of tasting one piece of burger, saying that there wasn’t enough for going around.

Further, he said that the technology made it easy to identify the ingredients, occurring naturally, that can be used for improving its taste.

Views By Richard Mcgeown:

It was by Richard McGeown, the chef, who cooked this burger.

He said that it cooked as any other of the burgers he had cooked previously and it gave off some pleasant aroma. McGeown also said it looked incredibly appetizing and he managed to keep it un-burnt.

Post acknowledges there isn’t much market for any hamburger patty worth $330,000, whether it came from lab or butcher’s shop. According to Post, cultured beef is one step toward the solution to pressing problems throughout food production at a global level, not only a costly burger.

According to Post, meat that’s lab-grown would eventually become much palatable compared to the meat substitutes that are plant-based, and less costly than the beef which is conventionally farmed. Though that wouldn’t just happen overnight. It would take ten to twenty years for the cultured meats before they commercially become available.

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