Artificial beef steak fell substantially

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The cost of artificially grown in the laboratory of beef decreased to about $ 80 per kilogram. The head of this research program, Professor Mark Post of the University of Maastricht, cited this price as a guide in an interview with Australian television. In the summer of 2013, when an artificial meat steak was first fried and offered to try volunteers in front of journalists, this pleasure cost the creators $ 273,000 for a hamburger with a cutlet weighing 113 grams ($ 2,416,000 per kilogram).

The first volunteer, Australian food expert, Miss Hanni Ruzler (Hanni Ruetzler), expressed her taste a little messy: “I expected a softer texture ... a rich flavor; it's close to meat, but lacks juiciness. The consistency is perfect, but I lack salt and pepper. For me, this is meat. It does not fall apart. ” The food blogger, Josh Schonwald, was a little more specific: “In the mouth, the product feels like meat. I do not have enough fat, there is a shortage of it, but, in general, it seems that you eat a regular hamburger. ”

Artificial meat is obtained in the laboratory by placing a microscopic fragment of "natural" muscle tissue in calf serum. It triggers the growth of cells, which form the future piece of hamburger. Here there are two points that negatively affect the production of artificial meat. On the one hand, calf serum is one of the slaughterhouse products, so the argument of vegetarians that growing meat in a test tube can stop the senseless killing of animals for food is questionable.

On the other hand, since the process of growth of tissues of artificial meat to some extent copies the natural growth of cells in the body of an animal, the rate of production of such meat is relatively small. This does not allow us to talk about its industrial level of cultivation. Cell growth can be accelerated due to growth hormones, but this also eliminates the idea of ​​artificial meat as a kind of healthy and environmentally friendly product.
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However, the main argument of the supporters of artificial food is the argument about the comprehensive economy of such production on a global scale. If you try to compare the costs of growing beef in the traditional way and in the laboratory, it turns out that artificial meat requires about half the cost of energy. Also, growing meat more than significantly reduces greenhouse gas emissions into the atmosphere and almost does not require pastures and farms for obvious reasons.