” Frankenstein ” , the scientists call it been jokingly , but it will not stop there . The laboratory – burger is still in development; His name also. Professor Mark Post , head of physiology and Deputy Director of Biomedical Technology, University of Maastricht, conducted research with his team for an alternative meat. For this purpose, he took a bovine tissue samples from the shoulder. For this he separated single muscle muscle cells and bred them in the Petri dish new cells separately to . From one of these cells he could cultivate new cells with his team to 1 trillion . In the Petri dish combined to 0.3 mm long muscle fibers. But they were very rigid and could be combined bad. Draped around a piece of gel formed from Donut – similar , small , sleek new muscle strands woven into a fabric . In three months, so was a real alternative to a real burger. A revolutionary discovery, since 2050 we need about twice as much meat as today , if nothing changes Applicable . Post a professor and his team are convinced of the lasting effect of their product. “It is environmentally friendly and it clearly stems from cattle , my children, I would give it naturally without hesitation , ” he says. ” It is ethically and morally a really good alternative to animal products. ” In the long term , he plans to manufacture this chopped meat in such quantities that in about 20 years of art burger next to the burger from the bark on the shelf is . Presumably, then even cheaper . Currently costs the art meatball still € 250,000 each. In 10 years post estimates only $ 70 per kilo.