A team led by Professor Mark Post at the Eindhoven University of Technology, Netherlands have used small amounts of meat stem cells to create thin stripes of muscle tissue about an inch long, half an inch wide, as thin as a credit card and pinkish yellow in color. Presenting it at the American Association for the Advancement of Science (AAAS), Post said in vitro meat will increase meat production efficiency by about 35% and meet the rising meat consumption rate which is expected to double in the next 40 years. His group will have an hamburger ready by October costing about $300,000, funded by an anonymous donor. Researcher Patrick Brown is also attempting to create meat from plant residues and researchers at the USDA are proposing to use denatured vegetable proteins in making a wet muscle-like product through pressure extruders. Post have guessed that mass production of artificial meat will take more than 10 years.
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