Cultured Burgers Anyone?

Is it possible to enjoy a juicy hamburger minus fat?
A new study conducted by Jason Matheny and colleagues at the University of Maryland (UM) revealed that it is possible to produce meat that is not only healthier for consumers but environment-friendly, too. The researchers from UM described not only one but two possible ways to produce healthy meat using new tissue engineering technology.
One method involves cells grown from the muscle tissue of cattle, pigs, or fish in large flat sheets on thin membranes. According to Matheny, these flat sheets of cell (tissue) could be stretched and grown, then removed from the membranes. A stack of these flat sheets can resemble meat of desired thickness.
The other method grows muscle cells on tiny three-dimensional beads that stretch with small changes in temperature. The resulting tissue could be used to produce processed meat, such as chicken nuggets or hamburger patties.
One of the many benefits of cultured meat, according to Matheny is that nutrients can now be controlled. Healthful omega-3 fatty acids, found in walnuts and fish oils, could be substituted to meat’s omega-6, a fatty acid desirable only in small amounts.
Matheny said that “cultured meat could also reduce the pollution that results from raising livestock, and you wouldn’t need the drugs that are used on animals raised for meat.”
Statistics show that raising livestock requires millions of liters of water and hundreds of square meters of farmland. Meat grown from tissue engineering would bypass these requirements.

(Roentgen and the Discovery of X-rays. X-rays, Discovery of X-rays and Early Scientific Use)