Scientists are under work to produce the world’s first test tube burger that could replace real meat.
Coming in less than a year, it will cost 220,000 pounds to produce and will probably have the slippery texture of squid or scallops.
Sausages and other processed meat products could swiftly follow, although pork chops and sirloin steaks will be much more problematic.
Produced in huge vats from muscle cells, the “meat without slaughter” would be kinder to the environment than the real thing, reduce animal suffering and help feed the world’s burgeoning population.
Despite its huge initial cost, industrial-scale production could see the price plummet to equal, or less than that of real meat.
It had been reported earlier how government-funded Dutch scientists had found a way of turning muscle cells extracted from pigs into “rashers” of pork.
Maastricht University researcher Mark Post told the Daily Mail the “in vitro” meat could help plug food shortages as the world’s population balloons.
He said he intends to improve the look and texture of the in vitro meat and he is confident the technology will take off.
However, much more work and safety testing is needed before mass production sees the meat on our supermarket shelves within ten to 15 years.