article_snippet: Mark Post, Professor of Physiology at Maastricht University in the Netherlands, 18 months ago oversaw the creation of the first 'cultured beef' burger made of stem cells from cow muscle tissue.
article_snippet: Mark Post, Professor of Physiology at Maastricht University in the NetherlandsMaastricht University the Netherlands, 18 months ago oversaw the creation of the first 'cultured beef' burger made of stem cells from cow muscle tissue the first 'cultured beef' burger made of stem cells from cow muscle tissue . '
article_snippet: One stem cell can make 10,000kg of beef, so the capacity is huge, Professor Post said.
article_snippet: Taste remains the biggest issue: the lab burger currently tastes 'okay, not great', but fat tissue is being added to improve the flavour. 'fat tissue's essentially the same tissue in the end, so the taste has to be similar,' Professor Post said.
highlights_snippet: Dutch Professor of Physiology Mark Post oversaw the creation of the first 'cultured beef' burger made of stem cells from cow muscle tissue 18 months ago .
  
highlights_snippet: lab-made meat is still being perfected by scientist who are adding fat tissue to improve taste .