The world's first man made beef burger: the taste is hard and juicy

On August 7th, Beijing time, the world's first test tube beef burger came out on the 4th and held a tasting event in London. The two volunteers tasted the hamburger prepared using artificial beef, butter and sunflower oil in front of the audience and praised it. However, this burger is not affordable for ordinary people. The cost of hamburger made from artificial beef is extremely high, reaching a staggering 250,000 pounds (about 380,000 US dollars).

Trial eaters give praise

Austrian food researcher Hani Lutzeller is one of the volunteers who try the test tube beef burger. He took a bite of a burger in front of the audience and swallowed his stomach after chewing it 27 times. He said: "I hope the texture of this beef is a bit softer. The beef's taste is similar to that of ordinary beef, but there is no succulent beef." The second volunteer was the American food critic Josh Sjowald. . He pointed out: "This type of beef is not very fatty, and it's bite like an ordinary burger, but there is a clear difference in taste. The whole thing feels good."

Test tuber beef was incubated in the laboratory with cells from live cattle for 3 months. The breeder of test tube beef, Dutch scientist Mark Post, said test tube beef will revolutionize the food industry and help save the planet we live in. He believes that such artificial meat will enter supermarkets within 10 years.

After the tasting event, Poste pointed out: "I think this is a good start to prove that we can make burgers with artificial beef and it can be accepted by people. Artificial beef will promote people to be more environmentally friendly and more ethical. Consumer Beef.” When asked if he would allow his child to eat a test tube burger, Poste said he would leave a test tube of hamburger and then take it home to the children.

Post fosters test tube beef in four steps. The first step is to obtain stem cells from the muscles of the cow—the stem cells can be transformed into other cells—and the muscles are extracted using a harmless bioassay. The second step is to grow the cells in a "nutritional soup" until the cells multiply many times and form a sticky tissue. The third step is to mix the cells with the elastic collagen and fix it on Velcro's "anchor" inside the petri dish. Between the anchors, the cells organize themselves, forming muscle strips, and then the muscle strips continue to shrink by electric shock. The last step is to chop 20,000 fine strips of artificial beef and add salt, bread crumbs, egg powder and natural red pigments to make them ready-to-eat patties.

Google founders fund research

Google founder and billionaire Sergey Brin provided £650,000 (approximately $1 million) for the test tube beef project. Post said: "He, like me, has a keen interest in solving food problems." Brin thinks that artificial meat can help people to a large extent.

At the tasting event, the organizers broadcast a video to the audience. Brin said in the video: "Sometimes, science and technology can change the way we look at the world. I am very concerned about the opportunities brought about by the advent of new technologies. If a technology can succeed and have a strong vitality, it can Bring real change to the whole world. There are three things that may happen in the future. One of them is to turn all of us into vegans. However, I personally think that this possibility is not high. The second is that we ignore this Artificial meat continues to damage the environment. The third is we accept this artificial meat. Some people once thought that this was a scientific fantasy and could not become a reality. Now, the facts are right before us. I really think this is a Good thing."

Post spent 7 years studying how to transform stem cells into meat. Initially, he tried to cultivate mouse meat and succeeded in making an artificial rat hamburger. After this, he began to cultivate man-made pork, using the elasticity of salmon or scallops. Finally, he began to cultivate the test tube beef we see today. Post said that the technology he developed can be used to cultivate the meat of most animals, including rare animals such as tigers and giant pandas, although this demand may be questioned.

Post said before making the test tube Hamburg: "The next thing we have to do is very important, because I hope this event can prove that artificial beef can help solve many of the major problems facing the world today. The use of artificial beef in our hamburgers is from The muscle cells obtained by the cattle are cultivated. We did not modify them in any way. If we want to succeed, they must be close to real beef in terms of appearance, texture and taste.”

Helps meet meat needs

The post-breed artificial beef is made up of 0.02-inch (approximately 0.5 mm) yellow meat strips that are slightly peach-colored. He believes that hamburgers made with artificial beef can achieve almost the same level as ordinary beef burgers. On trials, Rutzitzler said after he had tasted a test tube hamburger: “I hope the texture of beef can be a little softer. I know that fat in the meat is not much, but I can't figure out why there is juice. Its taste It's about the same as real beef, but not the latter. It's perfect, and it's perfect. If you can add some salt and pepper, it would be even better."

Post pointed out that as the demand for global meat products continues to increase, the livestock industry becomes more and more difficult to maintain. In 2012, he announced his research results at a scientific conference in Vancouver, Canada. He said: "The demand for meat foods will double in the next 40 years. Nowadays, 70% of global agricultural production capacity is used in animal husbandry to meet the growing demand for meat. Obviously, we need to make change."

The cultivation of artificial beef is a very complicated process. First, Poste cultivated stem cells in a nutrient soup, allowed them to proliferate 30-fold, and then mixed them with elastic collagen and fixed them to Velcro's "anchors" in the petri dish. Between anchors, cells organize themselves and form muscle strips. After that, Post sent the muscle strips to contract by electric shock. This practice can be visually interpreted as a laboratory version of fitness activities. Finally, Post smashed thousands of beef slivers and mixed it with 200 laboratory-grown animal fats, then placed a patties mold. Making about 5 ounces (about 142 grams) of test tube burgers requires about 20,000 pieces of meat. Other non-meat ingredients in the patties include salt, egg powder, and bread crumbs, along with red beetroot juice and saffron to color the beef.

Post pointed out that one of the advantages of test tube beef is that it can be customized to improve health. For example, polyunsaturated fat levels can be increased. Before the start of the tasting event, someone asked if Post would let his children taste the test-tube burger. He replied: "I have tasted it several times and never hesitated. Now, two more people will want to taste this kind of burger. My children must be very jealous. I would very much like to have them taste it myself."

Welcomed by Animal Welfare Organization

Post said that compared with minced meat, the production of man-made steak is a bigger technical challenge. It needs to train the vascular system in the center of the organization to carry nutrients and oxygen. It may be easier to use stem cells to grow artificial chicken or fish than beef. Dr. Neil Stephen, a sociologist at Cardiff University, studied tube meat. In an interview with French media, he said that this plan will lead to intense discussions in the industry. Many in the industry believe that artificial meat has not been taken seriously. This time, researchers hope to prove to the world that tube meat is feasible. This is a very serious attitude. Stephen said: "I would like to know how people react to this artificial meat in the next few weeks and see how many people are willing to accept it."

Animal welfare organization Peta (English acronym for Animal Friendship Association) welcomed the study. A Peta spokesperson said: “On some day in the future, we don’t have to feel guilty about eating meat. The in vitro crushing technology will make trucks, slaughterhouses, and farms that transport cattle and chickens a thing of the past.” This technology can also reduce carbon emissions, protect water resources, and improve the safety of food supplies. Laboratory-cultivated artificial meat can help those who became addicted to saturated fat in their meat from childhood habits."

The British Food Standards Agency pointed out: "As the administrative department of new British food, the Food Standards Agency has been paying close attention to emerging technologies and research results, with particular attention to new sources of protein. Tube meat or artificial meat is currently not available on the market. However, the technology used to cultivate artificial meat has advanced to the extent that it can be tested, and any new type of food or food produced using a new production process must undergo a rigorous and independent safety assessment before it can be put on the market. Approved people must provide ample evidence to prove the safety of their products, which is equivalent to existing meat products in terms of nutrition, and should not mislead consumers.We will evaluate new foods in accordance with the relevant EU regulations, and then make a decision on whether to approve them. We have not yet received such an application." (Xiaowen)


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