burger

A doctor in the Netherlands has put a lot of work into creating a hamburger constructed with pieces of beef muscle grown in a lab. The end product is a five-ounce piece of meat which may be cooked at an event in London as soon as this summer.

The small hamburger has been created by growing strips of muscle tissue from stem cells. The New York Times reports Dr. Mark Post, a Dutch scientist at Maastricht University, used 20,000 muscle strips to produce the five-ounce burger.

The meat, which Post himself says “tastes reasonably good,” is also extremely pricey. Research to create the one five-ounce piece of meat has been funded by a private donation of $325,000.

The meat is produced using a type of cell removed from a cow’s neck taken from a slaughterhouse. The New York Times says the medium used to grow the cells is fetal calf serum, but Post says a similar material of non-animal origin could serve as a replacement with more research.

Post has proved the concept will work, but he knows there are a number of obstacles he must overcome before the product could in groceries next to conventional meat products.