Carne in-vitro

Que lo tiró. Ya han hecho carne en un laboratorio...

Down the hall, in a lab with incubators filled with clear plastic containers holding a pinkish liquid, a technician was tending to the delicate task of growing the tens of billions of cells needed to make the burger, starting with a particular type of cell removed from cow necks obtained at a slaughterhouse.
The idea of creating meat in a laboratory — actual animal tissue, not a substitute made from soybeans or other protein sources — has been around for decades.