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Lynn Hummel: Test tube hamburger ­— no surprise

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It shouldn’t come as a surprise. I’m talking about the five ounce cultured beef hamburger patty, produced at a cost of 250,000 pounds (roughly $350,000), fried and sampled in London recently. The burger was “invented” by Professor Mark Post by a process that took 20,000 tiny strips of meat grown from cow muscle stem cells and assembled over a three month period. The cooked burger was tasted by two experts, Josh Schonwald, author of Taste of Tomorrow, and food scientist Hanni Rutzler.

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