First tasting for test-tube burger

First tasting for test-tube burger

There are 1 comment on the Braintree and Witham Times story from Aug 5, 2013, titled First tasting for test-tube burger. In it, Braintree and Witham Times reports that:

Professor Mark Post produced a test-tube burger from 20,000 tiny strips of meat grown from cow stem cells.

Join the discussion below, or Read more at Braintree and Witham Times.

“Geologist [I'm Climate Change]”

Since: Mar 07

formerly Nuneaton

#1 Aug 5, 2013

Apparently it is tasteless according to news items which is interesting.

Being allergic to the bulk of MBM fed cattle this is of interest to yours truly. Even when not allergic to the animal (more common since the banning of MBM from the food chain & the foot & mouth outbreak in the UK which demolished the intensively farmed sector); the meat is still indigestible if it is hung up for too long.

Personally I find that the Angus type which is popular (& therefore has a high sale rate in butchers) is the easiest to digest,(not protesting loudly but not kicking up a stink either). It actually tastes of cardboard when cooked well which is interesting given the reports of tastelessness in the lab grown cow sample.

Will probably satisfy the demand eventually for old brisket which dropped out of the food chain due to the BSE crisis. This particular cell farmed cow has probably already breached the BSE rules slaughter age limit. To get the taste right they may have to do a 50/50 farmed beef/soya protein mix which adds a bit of the food substrate to the cow to add taste. For those hankering for the taste of "brisket burgers", typical of greasy spoon cafes replace the textured soya vegetable protein with Quorn which is bit like verrucas in both taste and digestibility.

As an aside, factory farmed Angus will be interesting, particularly if they get the cardboard taste right.

Have a nice day: Ag

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