For the first time there was a banquet with artificial meat

The guests at the party enjoyed the traditional and modern dishes made from artificial beef pieces.

Recently in London (UK) took place a culinary show with artificial beef material. This is the first time in the calendar that a party is made of 'produced' meat in the laboratory.

This 'banquet' was hosted by Professor Mark Post from Maastricht University (Netherlands). He astounded VIP guests by letting them enjoy traditional to modern dishes made from steaks with up to 20,000 'tissue layers' created from the lab.

This party should have been held in London last November. However, it has been pushed back to perfect more technology for diners to fully enjoy the taste of this unique beef.

Professor Mark Post is one of the pioneers in ' manufacturing' meat in the laboratory. He succeeded by using stem cells taken from cow's cheek tissue to grow in a special solution. Thanks to the ideal tissue culture, the initial amount of cells after 3 weeks has doubled.

After being transferred to a dry culture medium, these cells turn into pink muscle cells with a length of about 12mm and a diameter of only 1mm. To create a lean piece of meat (completely fat-free) must create a network of channels - equivalent to the blood vessels that carry nutrients to each cell. Over time, they combine to form protein muscle fibers to eventually create the structure of each slice of beef cut from the muscle.

Mark Post Professor and artificial meat products .

Currently, Mark Post Professor's artificial beef sandwich is worth up to 250,000 Euros, but the trend of reducing costs to replace the meat provided by the agricultural sector cannot be delayed and reversed. .

According to FAO statistics, in 2011 the world consumes over 230 million tons of animal meat and after 40 years the figure will double. Need to know that to have 1kg of pork requires 8.4kg of food .

Due to the fact that the 'conversion' of agricultural food into livestock products is too low, only in the United States to ensure food security, people need to cultivate an area of ​​13 million hectares to raise cattle, which requires 302 million hectares.

In addition, production of 1kg of potatoes, dancing noodles, corn and rice needs 120, 216, 336 and 450 liters of water respectively, but to get 1 kg of beef, it takes more than 18 thousand liters of water, 1 liter of cow's milk, 1,000 liters.

A farm of 80,000 pigs in the US each year consumes 337.5 million liters of water. Large farms with a million-size pig herd use the same amount of water as a big city, making 70% of freshwater reserves available to people who are "appropriated" by the livestock industry .

In the United States, the livestock industry consumes one-third of the country's annual mineral resources. That is not to mention that the land, water, ocean, air and even human health were 'poisoned' by the waste of cattle . and every year about 6 million hectares of world forest were destroyed for the purpose of distribution. cultivation and livestock development.

Mark Post's speed to mitigate the negative impact of the livestock industry on Earth and according to Professor Mark Post may increase faster if scientists around the world join forces in an international project to bring market of artificial meat is priced competitively with 'agricultural meat'.

Currently, Professor Mark Post has found a number of partners to combine such as: using 3D-bioprinter printing technology by Professor Gabor Forgacs of University of Missouri (USA) and founder of the company Modern Meadow, to create pieces of meat of the desired thickness; building a stem cell bank with the option to increase the speed of the cell nucleus in an 'ideal' way; standardize the production line of nutrients for cell culture; Fully automate the processes in the meat production technology process and reuse of the waste of this line.

Due to the orientation of quality, types of meat by biotechnology, the industrial line only shows the types of meat that consumers like the most, the secondary products (skin, fur, viscera, horns, nails) .) not so the cost of artificial products is not only very competitive with traditional meat but also very safe in terms of hygiene and epidemics for consumers.

The launch of "artificial beef cuisine" at the blind bone capital is seen as an extremely convincing and powerful message by scientists to declare the start of a new and synonymous culinary era. marking a feat of mankind in the fight against poverty, saving natural resources and protecting the environment in a sustainable way for later generations.