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People Could meatballs made in a lab really taste like the real thing?

In August 2013, a team of Dutch scientists showed off their lab-grown burger (cost: $435,000) and even provided a taste test. "Stem cells are, in principle, capable of making omega-3 fatty acids. If we can tap into that machinery of the cell, then we could make healthier hamburgers," says Post, who is working on the fat content of lab-grown beef.Unfortunately, potentially carcinogenic compounds found would be harder to get rid of. Healthier omega-3 fatty acids could take its place.
The Age
03/05
44 Points
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