Avilcutura Industrial – The first hamburger with meat grown in the laboratory, the reproduction of muscle fibers generated from stem cells of cattle, can go to the table in October this year, said the project leader for the creation of artificial flesh of the German University of Maastricht, Mark Post at the annual meeting of the American Association for the Advancement of Science in Vancouver, Canada.
According to the Financial Times, where news was published, the researcher wants to invite the famous chef Heston Blumenthal to prepare it – Blumenthal is owns the English restaurant The Fat Duck, elected in 2005 the best in the world by Restaurant Magazine. According to information published by the newspaper, the meat made in the laboratory, at least for now, it looks like a thick juicy rare steak of the steakhouse, because they have no blood. It is, instead, of a pale yellow and rosaceous. Therefore, the look is one of the points at which the Post team knows that they must concentrate efforts going forward.
If the fashion get, the technology could have major impacts for Brazil, the largest exporter of beef in the world. According to the researchers, one of the great advantages of producing meat on lab is the yield. In the field, only 15% of vegetable protein ingested by animals is effectively transformed into flesh. In the laboratory, there is a expecting to reach 50%. One of the curiosities about the production of meat in the laboratory is that, to grow, the muscle fibers must be worked out.
Therefore, they are bent and stretched in the disks on which it are produced and fed with vegetable protein and nutrients similar to those found in the diet of cattle. Until the process can be replayed on industrial scale, however, researchers still estimate to be necessary between 10 to 20 years. To increase the similarity and guarantee the taste of hamburgers, fat cells are also being tested in the laboratory and will be added to the muscle fiber.
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