Wow. We knew that the day would come for a scientifically engineered hamburger, but we didn’t think that it would come quite so soon. A team headed by Dr. Mark J. Post has created a cultured hamburger for $300,000, so he said at the Institute of Food Technologists meeting in Chicago.
This is amazing work. Stem cell research helped him create muscle fiber that has none of the fat. He’s still working on the taste of it, though. Apparently, the flavors are coming along, but they’re not there yet. Dr. Post is going to keep working on it, in the hopes that his product can break into the restaurants of the world.
There’s a lot to wonder about this latest innovation in food science. The first thing that we wonder is whether this hamburger can be cooked in the same methods as normal ones. Whether you can take a patty and throw it on a commercial broiler and let it cook. Will this type of burger be an inspiration to other scientifically cultivated meats? Will we see it in chicken?
Who knows where science will take us. As they keep the experiment going, new advances will be made in the most unlikely of places. Where will your restaurant and restaurant equipment go next?
