First artificial meat: Dutch scientists sets world record (Video)
Maastricht, Netherlands--A team, led by Prof Mark Post of Maastricht University in the Netherlands, has grown artificial meat in the laboratory, using a cow's stem cells (and funds from an anonymous private investor)
, setting the world record for the First artificial meat, according to World Record Academy: www.worldrecordacademy.com/. Photo: A strip of muscle tissue produced in a test tube in a Maastricht University lab. Photo: Maastricht University
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The Guinness world record for the longest slice of meat was 13 m 35 cm (43 ft 9.6 in) and was achieved by Nico Jimenez Rodriguez (Spain) at Hattori Nutrition College in Sendagaya, Shibuya , Tokyo.
Guinness World Records also recognized the world record for the longest marathon slicing meat: s 24 hr 54 min 6.0 sec, achieved by Francisco Alonso (Spain) inn Tenerife, Spain.
At the moment the method produces meat with realistic fibres and a pinkish—yellow tinge, but the scientists expect to produce more authentically coloured strips in near future.
Prof Post said his team has successfully replicated the process with cow cells and calf serum, bringing the first artificial burger a step closer.
"In October we are going to provide a proof of concept showing out of stem cells, we can make a product that looks, feels and hopefully tastes like meat," he was quoted by the British newspaper as saying.
Although it is possible to extract a limited number of stem cells from cows without killing them, the scientists say the most efficient way of taking the process forward would still involve slaughter.
He said: "Eventually my vision is that you have a limited herd of donor animals in the world that you keep in stock and that you get your cells form there. Each animal will be able to produce about a million times more meat through the lab— based technique than through trad itional method of butchery."
The project, which has already cost $330,000, aims to ease the environmental impacts of traditional animal-rearing methods in the meat industry.
According to the scientists, making a complete burger will require 3,000 strips of muscle tissue, each of which measures about three cm long by 1.5 cm wide, with a thickness of half—a—millimetre and takes six weeks to produce.
The meat will then be ground up with 200 strips of fat tissue, produced in the same way, to make a hamburger.
To produce the meat, stem cells are placed in a broth containing vital nutrients and serum from a cow foetus which allow them to grow into muscle cells and multiply up to 30 times.
