As a gastronomic delicacy, the 140g hamburger that Mark Post (left) has painstakingly created here surely will not turn any heads. But Dr Post is hoping that it will change some minds. The hamburger, assembled from tiny bits of beef muscle tissue grown in a laboratory and to be cooked and eaten at an event in London, perhaps in a few weeks, is meant to show the world — including potential sources of research funds — that so-called in vitro meat, or cultured meat, is a reality.
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