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http://www.theglobeandmail.com/servlet/story/LAC.20060327.MEAT27/TPStory/?query=meat+starter+cells&pageRequested=all&print=true<br /><br />Will consumers have a beef with test-tube meat?<br />ANNE MCILROY <br /><br />SCIENCE REPORTER<br /><br />Scientists can grow frog and mouse meat in the lab, and are now working on pork, beef and chicken. Their goal is to develop an industrial version of the process in five years.<br /><br />If they succeed, cultured or in vitro meat could be coming to a supermarket near you. Consumers could buy hamburger patties and chicken nuggets made from meat cultivated from muscle cells in a giant incubator rather than cut from a farm animal.<br /><br />Home chefs could make meat in a countertop device the size of a coffee maker. Before bed, throw starter cells and a package of growth medium into the meat maker and wake up to harvest fresh sausage for breakfast.<br /><br />You could feel good about eating a healthy breakfast; the meat would have the fat profile of salmon, not pork. One day, the truly adventurous may be able to grow ostrich, wild boar, or other game.<br /><br />First, however, meat researchers in the United States and the Netherlands must find a way to replicate on an industrial scale a process that works in a petri dish. The price will have to be right. It is hard to imagine consumers paying more for an in vitro burger than they pay for a regular one.<br /><br />They will also have to overcome the "ick" reaction. Many find the idea of cultured meat unappealing or downright disgusting. How would it taste?<br /><br />"I don't find it hard to believe that in vitro meat can be produced that tastes like hamburger or chicken nuggets," said Jason Matheny, one of the founders of Vive Research, a U.S. form working on growing meat for the global market. Most of the fl