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A popular term for an evolving food product consisting of muscle and mesenchymal cells grown in a Petri dish (in vitro).
Consumer access to non-reproductive meat may be decades in the future. In its current format, muscle is grown in culture from muscle stem or myosatellite cells bathed in fetal calf serum.
Pros Lower environmental impact–use of water, land and energy–than with conventional cattle meat, no cruelty to animals
Cons Cost, low yield, fat is not incorporated in the product.
Synonyms $325,000 hamburger, €250,000 hamburger, £200,000 hamburger, cultured meat, in vitro meat, lab grown hamburger, shmeat, test tube hamburger