Scientists took cells from a cow and, at an institute in the Netherlands, turned them into strips of muscle that they combined to make a patty. Researchers say the technology could be a sustainable way of meeting what they say is a growing demand for meat.

Prof Mark Post, of Maastricht University, the scientist behind the burger, remarked: "It's a very good start."The professor said the meat was made up of tens of billions of lab-grown cells. Asked when lab-grown burgers would reach the market, he said: "I think it will take a while. This is just to show we can do it."

Sergey Brin, the co-founder of Google, has been revealed as the project's mystery backer. He funded the £215,000 ($330,000) research.

The burger was cooked by chef Richard McGeown, from Cornwall, and tasted by food critics Hanni Ruetzler and Josh Schonwald. Upon tasting the burger, Austrian food researcher Ms. Ruetzler said: "I was expecting the texture to be softer... there is quite some intense taste; it's close to meat, but it's not that juicy. The consistency is perfect, but I miss salt and pepper.