DURATION: 1:34

SHOTLIST:

(SUPER = London)

THIS AVERAGE-LOOKING HAMBURGER IS ANYTHING BUT AVERAGE.

(SOT)

(SUPER = Hanni Ruetzler, Austrian nutritionist)

"It's close to meat."

DUTCH RESEARCHERS DEBUTED THE WORLD'S FIRST TEST TUBE BURGER.

OUT OF THE PETRI DISH - INTO THE FRYING PAN - AND SERVED UP IN A PUBLIC TASTE TEST.

VOLUNTEERS SAID THE BEEF LACKED FLAVOR.

(SOT)

(SUPER = Josh Schonwald, US journalist)

"The absence is I feel, like, the fat. But the bite feels like a conventional hamburger."

FAR FROM IT - THE BURGER WAS ACTUALLY GROWN IN A LAB.

RESEARCHERS PUT STEM CELLS FROM TWO ORGANIC COWS IN A NUTRIENT SOLUTION, WHICH GREW THEM INTO SMALL STRANDS OF MUSCLE.

DEVELOPERS HOPE CULTURED MEAT CAN HELP FEED THE WORLD'S GROWING CARNIVOROUS APPETITE.

(SOT)

(SUPER = Mark Post, Professor of Physiology, Maastricht University)

"Most people don't realize that the current meat production is at its maximum and is not going to supply sufficient meat for the growing demand in the coming 40 years."

(SUPER = File)

LAB-GROWN MEAT MIGHT ALSO HELP FIGHT CLIMATE CHANGE BY REDUCING ANIMAL WASTE.

SOME ANIMAL RIGHTS GROUPS FAVOR THE TECHNOLOGY, BUT A TEST TUBE BURGER COULD BE HARD FOR THE PUBLIC TO SWALLOW

(SOT)

(SUPER = MOS, no name available)

"I think it's great because I don't think people should be eating meat."

(SOT)

(SUPER = MOS, no name available)

"Yeah, I would eat meat that comes from anything because as long as it's on the plate, I wouldn't know what it was anyway."

(SOT)

(SUPER = MOS, no name available)

"It's horrible, it's unnatural."

WHILE SCIENTISTS SAY THEY CAN TWEAK THE TASTE, DON'T EXPECT TO SEE THESE HI-TECH HAMBURGERS ON A VALUE MENU ANY TIME SOON.

THE PROJECT COST 330-THOUSAND DOLLARS AND TOOK TWO YEARS TO MAKE TWO PATTIES.

JEANNIE OHM, ASSOCIATED PRESS.

(****END****)

SHOTLIST:

CULTUREDBEEF.NET - AP CLIENTS ONLY

London - August 5, 2013

1. Tight of hand placing test-tube burger on dish

2. SOUNDBITE: (English) Hanni Ruetzler, Austrian nutritionist)

"It's close to meat."

3. Wide of researcher (right) and taste test host (left) talking on set

4. Mid of researcher lifting lid off plate holding lab-grown burger

5. Researcher moving burger patty

6. Tight of cook removing patty from petri dish and putting in frying pan

7. Tight of burger frying in pan

8. Tight of volunteer cutting into burger on plate

9. Tight of other volunteer cutting burger

10. SOUNDBITE: (English) Josh Schonwald, US journalist:

"The absence is I feel, like, the fat. But the bite feels like a conventional hamburger."

11. Wide of cooking and taste test demonstration

12. Tight of cook flipping burger in pan

13. Mid of volunteer cutting burger on plate

14. Volunteer eating piece of burger

15. Tight of raw lab-grown burger in petri dish on plate

AP TELEVISION - AP CLIENTS ONLY

London - August 1, 2013

16. Pan of meats in butcher shop

CULTUREDBEEF.NET - AP CLIENTS ONLY

London - August 5, 2013

17. SOUNDBITE: (English) Mark Post, Professor of Physiology, Maastricht University:

"Most people don't realize that the current meat production is at its maximum and is not going to supply sufficient meat for the growing demand in the coming 40 years."

AP TELEVISION - AP CLIENTS ONLY

Kansas - exact date and location unknown

FILE

18. Various of cattle walking and feeding on range

AP TELEVISION - AP CLIENTS ONLY

London - August 1, 2013

19. Mid of woman talking to butcher at counter

20. SOUNDBITE: (English) MOS, no name available:

"I think it's great because I don't think people should be eating meat."

21. SOUNDBITE: (English) MOS, no name available:

"Yeah, I would eat meat that comes from anything because as long as it's on the plate, I wouldn't know what it was anyway."

22. SOUNDBITE: (English) MOS, no name available:

"It's horrible, it's unnatural."

CULTUREDBEEF.NET - AP CLIENTS ONLY

London - August 5, 2013

23. Tight of lab-grown patty cooking in frying pan

24. Tight of cook splashing patty with butter

25. Tight of cook flipping burger

26. Various tights of volunteers cutting into patty on plate

 

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