In Vitro Hamburger Meat Currently in Development
By Lacy J. Hansen for DietsInReview.com
It’s entirely possible that we’re less than a year away from reading the food review of the world’s first in vitro hamburger. Yes, you read that correctly.
In response to the world’s growing population and increasing meat consumption, scientists in the Netherlands are nearly ready to debut meat grown from stem cells of healthy cows. The scientists have been working to develop muscle tissue from a small number of stem cells extracted from the cows.
As awkward as this all sounds, the scientists believe the result will be of benefit to the world. Trends lead us to believe that the world’s meat consumption could grow by 50 percent by the year 2050, and this man-made meat will remove the need for livestock.
It’s anticipated that this “test-tube” meat will to be more affordable and help sustain the demands of our growing population. In vitro meat production could lead to a 35 to 60 percent reduction in energy consumption. Land requirements for farming would decrease by 89 percent and the production of greenhouse gasses would decrease due to unconventional farming.
This product is not alone in its unique nature. In 2009, strips of pork were grown using a similar stem cell method and fish fillets have been grown in a lab from the muscle tissue of goldfish.
Think it’s too difficult to farm these days? Well, maybe growing burgers in a lab is the answer. Maybe? These practices are still in the very early stages and it’s unclear when or if these products will be available to the public.
For some, curiosity will linger as to how it will actually taste. For others, their internal argument over becoming a vegetarian might finally be justified.