The purpose of the cultured beef ha

The purpose of the cultured beef hamburger was to show the world that it was scientifically possible create an edible beef burger from cultured cells. The process of creating the burger used primarily tried and tested methods of muscle cell tissue culture.The burger cost €250,000 to produce. It cost this much because the project took place at laboratory scale. The technicians making the burger did so by producing very small strands of beef in standard tissue culture flasks, and repeating this work several thousands of times. The price of the burger was so high because it included the salaries of skilled technicians doing very time-consuming work and consuming expensive laboratory supplies. Anon Essen, Sanne Verbrugge, and Ruud Theunissen were the laboratory technicians that did the bench work to create the first cultured beef hamburger.This particular burger began with tissue taken from the necks of two donor cows from organic farms in Belgium. The cows’ stem cells were isolated and placed in a nutrient-rich medium, where they began to grow and divide. From these dishes Dr. Post selected myosatellite cells, which the body naturally uses to repair injured muscle tissue.

In order to stimulate tissue growth, the cells were then placed in donut-shaped rings, around small dabs of nutrient gel. Over time, as the nutrients diminished, the cells naturally differentiated into muscle cells and merged to form long muscle fibers. In order to bulk up the fibers, the muscles were exercised, just like weightlifters’ muscles are built at the gym. Dr. Post’s regime relied on anchor points, which function like artificial tendons, causing the cells to spontaneously contract.

The final product: a tiny noodle-like strand of cultured meat. In this case, 20,000 such strands were combined over a three-month period to make a single five-ounce burger. Scientists estimate that in the future, a single sample of cow cells could yield 22,000 U.S. tons (over 175 million quarter-pounders’ worth) of cultured beef.

Wyniki (polski) 1:

The purpose of the cultured beef hamburger you show the world that it was scientifically possible create an edible beef burger from cultured cells. The process of creating the burger used primarily tried and tested methods of muscle cell tissue culture. The burger cost € 250.000 to produce. It cost this much because the project took place at laboratory scale. The technicians making the burger did so by producing very small strands of beef in standard tissue culture flasks, and repeating this work several thousands of times. The price of the burger was so high because it included the salaries of skilled technicians doing very time-consuming work and consuming expensive laboratory supplies. Anon Essen, Sanne Verbrugge, and Ruud Theunissen were the laboratory technicians that did the bench work to create the first cultured beef hamburger. This particular burger began with tissue taken from the necks of two donor cows from organic farms in Belgium. The cows ' stem cells were isolated and placed in a nutrient-rich medium, where they began to grow and divide. From these dishes Dr. Post selected myosatellite cells, which the body naturally uses to repair injured muscle tissue.In order to stimulate tissue growth, the cells were then placed in donut-shaped rings, around small dabs of nutrient gel. Over time, as the nutrients is diminished, the cells naturally differentiated into muscle cells and merged to form the long muscle fibers. In order to bulk up the fibers, the muscles were exercised, just like weightlifters ' muscles are built at the gym. Dr. Post's regime relied on anchor points, which function like artificial tendons, causing the cells to contract spontaneously.The final product: a tiny noodle-like strand of cultured meat. In this case, 20.000 such strands were combined over a three-month period to make a single five-ounce burger. Scientists estimate that in the future, a single sample of cow cells could yield 22.000 U.S. tons (over 175 million quarter-pounders ' worth) of cultured beef.

Wyniki (polski) 2:

The purpose of the cultured beef burger was to show the world That it was possible Scientifically create an edible beef burger from cultured cells. The process of creating the burger Primarily used tried and tested methods of muscle cell tissue culture.The burger cost € 250,000 to produce. It cost this much because the project took place at laboratory scale. The technicians making the burger did so by producing very small strands of beef in standard tissue culture flasks, and repeating this work several thousands of times. The price of the burger was so high because it included the salaries of skilled technicians doing very time-consuming work consuming and expensive laboratory supplies. Anon Essen, Sanne Verbrugge, and Ruud Theunissen were the laboratory technicians That did the work bench to create the first cultured beef burger hamburger.This Particular Began with tissue taken from the necks of two donor cows from organic farms in Belgium. The cows' stem cells were isolated and placed in a nutrient-rich medium, where they Began to grow and divide. From These dishes Dr. Post selected myosatellite cells, Which the body naturally uses to repair injured muscle tissue. In order to Stimulate tissue growth, the cells were then placed in donut-shaped rings, around small dabs of nutrient gel. Over time, as the nutrients diminished, the cells naturally differentiated into muscle cells and merged to form long muscle fibers. In order to bulk up the fibers, the muscles were exercised, just like weightlifters' muscles are built at the gym. Dr. Post's regime relied on anchor points, Which function like artificial tendons, Causing the cells to spontaneously contract. The final product: a tiny noodle-like strand of cultured meat. In this case, 20,000 dry strands were combined over a three-month period to make a single five-ounce burger. Scientists estimate That in the future, a single sample of cow cells could yield 22,000 US tons (over 175 million quarter-pounders' worth) of cultured beef.

Wyniki (polski) 3:

the purpose of the cultured beef hamburger you show the world that it was possible to create an scientifically edible beef burger from cultured cells. the process of creating the burger used primarily by tried and tested methods of muscle cell tissue culture. the burger cost €250000 that produce. it cost this much because the project took place at laboratory scale. the technicians making the burger did so to producing very small strands of beef in standard tissue culture flasks, and repeating this work several thousands of times. the price of the burger was so high because it included the salaries of skilled technicians doing very time - consuming work and consuming expensive laboratory supplies. anon, essen, sanne verbrugge, and ruud theunissen were the laboratory technicians that did the bench work to create the first cultured beef hamburger. this particular burger began with tissue taken from the come on, "necks of two donor cows from organic farms in belgium. the cows" am cells were isolated and placed in a nutrient - rich medium, where they began to grow and divide. from these dishes dr. post selected myosatellite cells, which the body naturally uses this injured repair muscle tissue.in order stimulate tissue growth, the cells were then placed in donut - shaped rings, around small dabs of nutrient gel. over time, as the diminished nutrients, the cells naturally differentiated into muscle cells and merged it forms long muscle fibers. in order to bulk up the fibers, the muscles were exercised, just like weightlifters" muscles are built at the gym. dr. post "s regime relied he anchor points, which function like artificial tendons, causing the cells that spontaneously contract.the final product: a tiny noodle like strand of cultured meat. in this case, 20000 such strands were combined over a three - month period to make a single five - ounce burger. scientists estimate that in the future, a single sample of the pvr cells could yield 22000 u.s. tons (over 175 million a quarter - pounders" worth) of cultured beef.